This recipe is unique in that the meatballs are crispy and very appetizing! And the soup itself is made from seasonal vegetables and cooks quickly. Thanks to this, vegetables retain almost all their vitamins and useful properties!
It is necessary
- For crispy meatballs:
- Lentils - 1 tbsp.
- Chickpea or wheat flour - 1 tbsp. the spoon
- Salt, your favorite spice to taste
- For soup:
- Carrots - 1 pc.
- Cabbage - 1/5 head of cabbage
- Potatoes - 2 pcs.
- Bulgarian pepper - 1 pc.
- Zucchini - 1/2 pc.
- Tomato - 1 pc.
- Dill - 1/3 bunch
- Sunflower oil or ghee - 2-3 tablespoons
- Cold pressed vegetable oil - 3 tbsp. spoons
- Salt, your favorite spice to taste
Instructions
Step 1
First you need to soak the lentils overnight or for at least 8 hours. So it will not need to be cooked. Soaked, it will retain the essential vitamins.
Step 2
Rinse and peel all vegetables well. Vegetable variations may vary depending on the season. In the fall and winter, you can add pumpkin. And also any vegetables frozen since summer: cauliflower, green beans, tomatoes.
Step 3
Chop finely and cook vegetables. First, those that take longer to cook - cabbage, potatoes, carrots. Then, after 10 minutes - pepper and zucchini. Make a cruciform cut in the tomato. Scald it with boiling water for 2 minutes, remove the skin. Cut the tomato into slices. Punch with a blender along with the spices. It is better to use natural spices. The most delicious are asafoetida, coriander, cumin, black pepper. If these spices are not available, you can add curry or suneli hops.
Step 4
While the vegetables are cooking, make the meatballs. Place the soaked lentils in a blender bowl and beat with a little water. Don't forget to add salt and spices! Heat sunflower oil or ghee in a skillet. Form into small meatballs, dust with flour, place in hot oil. The mini cutlets should be deep-fried in it.
Step 5
You do not need to cook vegetables for a long time - 15 - 20 minutes is enough. Season with salt. When the soup has cooled down a little, pour cold-pressed oil into it - any oil, such as mustard or sesame. Attention! The secret is that we put the meatballs in the bowl of soup before serving! This will keep them crunchy and oily.
