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- Minced chicken (freshly frozen) 800 grams
- 2 carrots
- Celery Root 1/4
- Bulgarian red pepper 1 piece
- Celery stalk 1 piece
- Onion 1 piece
- Green peas (freshly frozen) 100 grams
- Eggs 2 pieces
- Breadcrumbs 2 tablespoons
- Rice 50 grams
- Parsley to taste
- Tomato paste 1 tablespoon
- Sour cream for serving
- Vegetable oil 1 tablespoon
- Main ingredients: Pea, Onion, Carrot, Pepper, Celery, Chicken, Eggs
Saucepan, ladle, kitchen knife, board, spatula.
Step 1: prepare the ingredients.
Rinse the carrots and celery root and cut into small cubes. Just chop the onion, pepper and celery stalk.
Finely chop the parsley.
Defrost minced chicken at room temperature.
Step 2: stew the vegetables.
Heat a tablespoon of oil in a pan and fry the onion in it for 2-3 minutes over medium heat. Then add carrots, peppers, stalk and celery root, mix and continue to simmer for more 1-2 minutes.
Add tomato paste, mix, fill with hot water (a little more than half the pan) and mix again. After the water boils, cook still 5 minutes.
Step 3: sculpt the meatballs.
Cook the meatballs while stewing the vegetables. To do this, mix the minced chicken with eggs, rice, breadcrumbs and a portion of finely chopped greens. Salt and pepper the minced meat. And then with wet hands roll it into balls - meatballs.
Step 4: Cook the soup with minced chicken meatballs.
Add prepared meatballs to the soup and cook them for 15 minutes. Pepper and salt the same way to taste. Per 7-8 minutes add green peas to the soup until the end of cooking.
Finally, when everything is ready, add the remaining greens, cover the pan with a lid, remove from heat and let the soup brew for 10 minutes.
Step 5: Serve the soup with minced chicken meatballs.
Serve the chicken meatball soup to the table hot, to taste you can add sour cream to it. This is a great main course that is liked by both adults and children.
Enjoy your meal!