If you are tired of borscht and hodgepodge, overloaded with ingredients, and want to try something light but hearty, barley porridge soup with meatballs is a great reason to diversify your lunch or dinner.
It is necessary
- - beef bone of medium size 1pc.
- - barley groats 100 g.
- - homemade minced meat (beef + pork + spices)
- - carrots 1 pc.
- - onion 1pc.
- - potatoes 3 pcs.
- - egg 5 pcs.
- - hard cheese 150 g.
- - black pepper
- - garlic powder
- - salt
- - greens (onions, parsley, dill, etc.)
Instructions
Step 1
Wash the beef bone and boil in a 1.5 liter saucepan for 40 minutes, adding spices (salt, garlic powder, pepper). While the bone is cooking, stick the minced meat into walnut-sized balls and lightly freeze in the refrigerator.
Step 2
Remove the bone, toss the barley and meatballs into the broth and cook until the porridge boils down to a puree. Fry the carrots and onions grated on a coarse grater in vegetable oil. Peel and dice the potatoes. Throw the vegetables into the soup and cook for another 15-20 minutes.
Step 3
Boil the eggs, remove the yolks and grind them into crumbs. Grate the cheese on a fine grater and mix with the yolks. When serving, sprinkle the soup with the mixture and garnish with herbs.
