Table of contents:
Pickle with meatballs
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8 servings 1 hour 10 minutes (your 20 minutes)
Pickle is usually cooked in broth from smoked ribs. But if you add meatballs to the broth, this thick, flavorful and satisfying soup will only benefit from it.
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Step by step photo recipe for pickle with meatballs
Prepare all the ingredients for the soup. Peel the onions.
Pour the pearl barley with cold water and leave on the table for at least 2-3 hours, or better overnight.
Bring 1.5 liters of water in a saucepan to a boil, add the swollen pearl barley to it and cook for 30 minutes over low heat.
Chop the smoked ribs into portions, place in a saucepan and cook for another 30 minutes.
Cut the onions into small cubes.
Peel the carrots and cut into cubes.
Cut the pickled cucumbers into cubes the same size as the carrots.
Heat vegetable oil in a skillet and fry the onion until transparent, about 3-5 minutes.
Add carrots, stir and saute for another 5 minutes over medium heat.
Add pickles, stir, sauté for another 2 minutes and turn off heat.
Peel the potatoes, cut into medium pieces and add to the saucepan.
Pour 1/2 cup cucumber pickle there and cook for 20 minutes.
Put the minced meat in a convenient bowl, add 1 pinch of salt and pepper each. Beat in an egg and mix thoroughly.
Form the walnut-sized meatballs with wet hands.
Dip the meatballs into the simmering soup. Wait for them to float to the surface.
Add the vegetable fry, the remaining salt and black pepper, the peppercorns and bay leaf to the pan. Bring to a boil and simmer for 10 minutes over low heat.
The pickle is ready. Turn off the heat, cover the pot with a lid and let the soup sit for another 10 minutes.
Pour the prepared soup into bowls.
If desired, the pickle can be served with black bread.
Fragrant, rich, this soup will appeal to both adults and children.
