Hearty Soup with Sauerkraut and Meatballs, Russian Style
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 liter water
- 300 g minced meat
- 1 egg (s)
- 2 onions)
- 1 carrot (s)
- 350 g sauerkraut
- 125 grams bacon
- 20 g butter
- 4 tablespoon flour
- salt
- pepper
- Parsley, fresh
- 3 tablespoon tomato paste
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Bring water to a boil.
- Mix the minced meat, egg, 2 tablespoons flour, 1 chopped onion and season with salt and pepper. Shape the mixture into small meatballs (approx. 2 cm in diameter) and add to the boiling water. Add sauerkraut and cook on low heat for about 15 minutes.
- Chop the second onion, grate the carrots and fry with the bacon. Add tomato paste, add to the soup and cook for another 10 minutes.
- Melt the butter in the pan, add 2 tablespoons of flour, fry briefly and add to the soup. Season with salt and pepper. Add bay leaves. Chop parsley, sprinkle on top and serve.
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