In this recipe, the meatballs are not entirely simple - pistachios are added to them, which give a zest to the dish.
It is necessary
- For soup:
- - 300 g of champignons,
- - 1 carrot,
- - green onions,
- - 2 potatoes,
- - 1 onion,
- - salt and pepper to taste.
- For meatballs:
- - 200 g minced pork,
- - 2 cloves of garlic,
- - 1 egg,
- - 30 g of peeled pistachios,
- - parsley,
- - salt and pepper to taste.
Instructions
Step 1
First, peel the pistachios, parsley and garlic, finely chop, mix with the minced meat and egg, salt and pepper to taste. Put the minced meat in the refrigerator for 10 minutes.
Step 2
Cut the mushrooms into thin slices, the onion into half rings, and the carrots and potatoes into cubes.
Step 3
Remove the minced meat from the refrigerator, divide it into 16 pieces and form into small meatballs. Fry them in a heavy-bottomed saucepan with a little sunflower oil until golden brown. Then remove from heat and set aside.
Step 4
In the same saucepan where the meatballs were cooked, fry the onions and carrots for 3 minutes. Then add the mushrooms and cook for another 5 minutes.
Step 5
Add 1 liter of hot water to a saucepan for vegetables, put potatoes, bring to a boil. Season with pepper, salt, reduce heat, cover and cook for 10-15 minutes, until the potatoes are almost cooked. Then add the meatballs to the soup, heat for 5 minutes. The soup is ready!
Step 6
When serving, you can add sour cream to the soup, it will turn out even tastier.
