Soup with kifta
2 servings
35 minutes
Meatball soup is a fragrant dish steeped in the traditions of European cuisine. Meatballs made from lamb with rice and spices turn this soup into a nutritious and flavorful masterpiece. Quince adds a slight tanginess, while barberry and cilantro enrich the taste with spicy notes. This soup is perfect for warming lunches on cool days. The thick broth with a rich aroma of spices, tomatoes, and chili makes it warming and hearty. The soup is served with greens that complete the flavor palette and highlight the freshness of the ingredients. This dish is not just nutritious food but also a tribute to ancient traditions of meat soup preparation that will delight lovers of rich and intense aromas.
1
Clean the meat from tendons, pass the meat and fat through a meat grinder; peel and finely chop the onion, remove the seeds from the quince and cut it into several large pieces.
- Lamb: 180 g
- Fat-tail (lamb tail fat): 35 g
- Onion: 50 g
- Quince: 170 g
2
Boil the rice in boiling water for 5 minutes, then drain the water.
- Short-grain (round) rice: 25 g
3
Grind cumin and coriander in a mortar or finely chop with a knife, remove seeds from half a chili pepper, chop finely, separate dill leaves from stems, and finely chop cilantro and dill leaves.
- Black cumin (zira): 1 g
- Chili pepper: 1 piece
- Dill: 3 g
- Cilantro: 1 g
4
Mix the minced meat with onion, rice, and spices, knead until homogeneous, and roll into 2 balls.
- Onion: 50 g
- Short-grain (round) rice: 25 g
- Black cumin (zira): 1 g
- Chili pepper: 1 piece
- Dill: 3 g
- Cilantro: 1 g
5
Remove the stem of the tomato, blanch it in boiling water, peel off the skin, and cut into large pieces.
- Tomatoes: 100 g
6
Bring the broth to a boil, add the meatballs, skim off the foam, add tomatoes, finely chopped chili pepper, barberry, and simmer on low heat for 10 minutes, season with salt and pepper, add quince, and cook for another 10 minutes.
- Lamb broth: 600 ml
- Tomatoes: 100 g
- Chili pepper: 1 piece
- Barberry: 2 g
- Quince: 170 g
7
Place the meatballs, quince slices, tomatoes, chickpeas on a plate, pour broth over them, sprinkle with herbs and serve.
- Lamb: 180 g
- Quince: 170 g
- Tomatoes: 100 g
- Chickpeas: 100 g
- Lamb broth: 600 ml
- Dill: 3 g
- Cilantro: 1 g
