A great option for homemade hearty soup with meat broth will appeal to you and your family. It is prepared quickly and easily and, of course, will diversify your lunch menu. The ingredients here are the simplest you can find in the kitchen.
Ingredients:
- 1 cup flour;
- 2 raw chicken eggs;
- 3 onions;
- 1 carrot;
- 3 tablespoons of tomato paste;
- 4 potatoes;
- 30 g of fresh herbs.
Preparation:
- To prepare the soup, we need meat broth, for this, boil any meat you want in water (pork, beef or chicken). We will continue to work with the broth, but the meat is not needed in this recipe, leave it for other dishes.
- For rolls, you need to knead the dough: break a couple of eggs into a deep bowl, add half a teaspoon of fine salt and a glass of flour. Stir the ingredients thoroughly, and then knead the dough with your hands, it will turn out to be quite steep. Give it a round shape, cover with a clean cloth or towel, let it rest a little.
- While the dough is settling, let's turn to vegetables. Remove the husks from the bulbs, chop finely.
- Heat a frying pan with butter, put in the freshly chopped onion and fry until it becomes transparent.
- Next, add tomato paste and salt to your taste, you can pepper. Stir until smooth, fry for 2 to 5 minutes, no more. Turn off the fire.
- While the onion filling is cooling, remove the skin from the carrots and rub on a coarse grater. Fry the grated carrots in oil in a separate skillet for a few minutes. Cut the peeled potatoes into medium cubes.
- The rested dough should be roughly divided into two equal parts. Roll each into a thin rectangle.
- Spread the cooled onion filling on the test layers, retreating from the edges by 1-2 centimeters. Gently roll into rolls, pinch the edges of the dough tightly.
- Cut across into 3 cm wide pieces.
- Boil the meat broth, put the grated carrots into it first, after a few minutes the potatoes. Bring the broth to a boil again and then lower the onion rolls.
- Cook the soup literally for 7-10 minutes, the main thing is that the potatoes are completely boiled. The switched off soup should still be infused for about 20-25 minutes.
