Soup with meatballs in St. Petersburg
6 servings
60 minutes
Peter-style meatball soup is a true ode to Russian cuisine. Its roots go back to the traditions of northern regions of Russia, where cozy, warming food has always been valued. The flavor of this soup is rich and deep, thanks to pickles, tender meatballs made from kupaty sausages, and pearl barley that adds density and texture. The slight tang from the cucumbers makes it particularly interesting, while the proper sautéing of vegetables adds aroma and softness. This dish is perfect for cold days when you crave something warm and homely. It pairs wonderfully with fresh bread and sour cream, adding even more comfort to each spoonful.
1
The most important thing in this soup is the meatballs. I can't call what is sold in supermarkets food — my tongue doesn't turn. Therefore, we take some trusted sausages or small sausages and slowly squeeze the filling onto our palm.
- Kupaty (Georgian sausages): 5 piece
2
Make small balls.
- Kupaty (Georgian sausages): 5 piece
3
Pour cold water over the meatballs, bring to a boil, and simmer for 15 minutes.
- Kupaty (Georgian sausages): 5 piece
4
While the meatballs are boiling, chop a couple of pickles, onion, carrot, and potato finely.
- Pickled cucumbers: 3 pieces
- Onion: 2 pieces
- Carrot: 1 piece
- Potato: 3 pieces
5
Rinse a dessert spoon of pearl barley and leave it to boil in a separate pot.
- Pearl barley: 30 g
6
Fry cucumbers, potatoes, carrots, and onions (potatoes can be left un-fried, but I do it so they don't fall apart in the soup later).
- Pickled cucumbers: 3 pieces
- Onion: 2 pieces
- Carrot: 1 piece
- Potato: 3 pieces
7
Add the sauté and pearl barley to the meatballs and cook until the potatoes are done.
- Pearl barley: 30 g
- Salt: to taste
- Black peppercorns: to taste
- Bay leaf: to taste