Pumpkin – Potato – Stew with Mince – Rice – Balls
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- Sunflower oil
- 1 pumpkin (se), e.g. Hokkaido
- 1 kg potato (s)
- 1 clove garlic
- 1 hot pepper, hot
- 500 g minced meat
- 0.5 bag ½ rice, uncooked
- 1 egg (s)
- 1 bun, soaked and squeezed out
- 1 leek
- Paprika powder, hot as rose
- pepper
- salt
- Cayenne pepper
- Water, or vegetable broth, boiling
- tomato paste
Print Recipe
Pin Recipe Instructions
- Peel the onion, dice it and fry it in the oil until it has turned some color. Remove from the pot and fry the peeled and diced pumpkin in the oil. Then add the peeled and cut potatoes and fill with water or vegetable stock until everything is covered. Add the finely chopped peppers and the garlic cloves pressed through the press. Season with the spices and, if you like, add a little tomato paste.
- Make an even minced meat batter from the minced meat, egg, rolls, uncooked rice, salt, pepper, paprika and cayenne pepper. Cut off pieces the size of a teaspoon and shape into small balls. Let this slide into the pumpkin and potato stew. Possibly fill up again with a little boiling liquid.
- After 15 minutes of cooking, add the leek cut into strips and simmer for another 15 to 30 minutes. You can add the leek later if you like it crispy.
- The stew is ready when the meatballs have become small hedgehogs and the rice in them is also done.
- Tip:
- The meatballs are also ideal as a meat insert for other soups or stews. They`re not as hard as meatballs without rice.
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