Mettbällchen – Sour Cream – Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 bunch dill
- 500 g meat
- 400 g carrot (s)
- 400 g cauliflower
- 400 g zucchini
- 200 g leeks
- 2 tablespoon oil (sunflower oil)
- 0.25 liter ¼ water
- 5 teaspoon beef broth
- 250 g sour cream
Print Recipe
Pin Recipe Instructions
- Preparation: Wash the dill, cut it into small pieces and put half of it aside. Mix the ground meat with the dill. Shape the meat into small balls. Clean, wash, peel and slice the carrots. Clean and wash the cauliflower and cut into florets. Clean the zucchini, wash into slices. Clean and wash the leek and cut into rings. Let the sunflower oil get hot in a saucepan. Fry the meatballs in it all around. Add the vegetables and sauté briefly. Pour in water and bring to the boil. Dissolve the bouillon in it and cook, covered, over low heat for approx. 20 minutes. After the end
- During the cooking time, stir in the sour cream and the remaining dill and let it warm up. Serve with fresh farmer`s bread.
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