This seasonal soup is a lifesaver for housewives. You can and should use seasonal vegetables in it. Tasty and healthy.
It is necessary
- - 2 small zucchini
- - 2 sweet bell peppers
- - 4 medium potatoes
- - 4 small carrots
- - 2 onions
- - a few cloves of garlic
- - 3-4 tomatoes
- - 1 tablespoon tomato paste
- - 500 g minced meat
- - a few slices of white bread
- - 1 egg
- - 1 liter of water or pre-cooked broth
- - salt
- - black pepper
- - Bay leaf
- - greens
Instructions
Step 1
Peel the courgettes, potatoes, carrots and cut into small pieces. If the zucchini is very young, then you can not peel them, but simply wash and chop them, since the peel of these young vegetables is very thin and tender. Wash and chop the tomatoes, do not need to peel. Wash the bell peppers, core them, peel them thoroughly and grind them as well.
All chopped vegetables, except for tomatoes and onions, lightly fry in a pan in vegetable oil.
Step 2
Then put all the fried vegetables in a saucepan and add water or broth. Cook over low heat for 20-30 minutes, covered.
Step 3
At this time, peel and chop the garlic, add onions, fry in vegetable oil, add tomatoes and tomato paste. Put all this mass in a saucepan with vegetables. Salt and pepper.
Step 4
Soak bread slices in milk or water, squeeze. Mix them with minced meat, adding egg, salt and pepper. Shape the minced meat into meatballs. Fry them in vegetable oil on all sides. Then put the meatballs in the soup, cook for another five minutes. Serve with sour cream and herbs.
