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Meatball soup

Meatball soup



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Put the bones in a pressure cooker with two liters of water with a teaspoon of grated salt and a teaspoon of vegeta tip; close the pot, set the timer to 30 minutes (for poultry: 20 minutes) and leave it on the stove at high temperature, until it starts to whistle, when the temperature drops.


Meanwhile, chop all the vegetables finely and mix the ingredients for the meatballs and form the meatballs. When the timer of the pressure cooker is almost ready to ring, put the onion to harden, during which time the pressure cooker is opened, the bone marrow is donated to the husband's bones, which surrounds the kitchen (possibly, if you remember, put a few slices of toast , thank you tenfold) and pour the juice over the hardened onions and add the chopped vegetables and carefully placed meatballs, one by one in liquid. Cover partially and after it starts to boil, let it boil at medium power for about 30-40 minutes, until the rice in the meatballs boils.

Towards the end, put about two teaspoons of magic borscht and serve with or without sour cream, but necessarily with greens. If you like it even more sour, you can also add lemon juice.