A popular soup for all ages
Method
Chop the herbs
Soak the rice in water
Mash the onion and place it on absorbent paper
In a bowl place all the minced meat ingredients and knead for 6 - 7 minutes
Leave for about 30 minutes in the refrigerator
In a pot put the water to boil
Shape balls and place them in a pan with flour
Add 2 carrots and powdered vegetable stock to the water
Put the meat balls in the water little by little
Reduce the heat and boil covered for about half an hour
Squeeze the lemon and mix with the starch
Turn the heat off
Beat the eggs, add the lemon and the starch and mix
Slowly and gradually add soup from the pot into the egg-lemon to raise the temperature.
Pour the egg-lemon into the pot and turn on the heat to raise the temperature without boiling.
Ingredients
1 kg ground beef
1/2 cup olive oil (100ml)
1 onion (grated) (200 g)
2 eggs
2 cloves of garlic
1/2 fl. Carolina or glazed rice (90 g)
2 tbsp chopped fresh mint or 1 tbsp. dry
2 tbsp chopped dill
2 tbsp chopped parsley
¼ tsp cumin powder
Salt + Freshly ground pepper
Flour
For the soup:
2 liters of water
2 tbsp vegetable broth powder
1 egg + 1 yolk
1 tbsp corn flour
1-2 lemons
2-3 carrots
