Soup with Meatballs and Egg-Sour Cream Dressing

You don’t have to spend a lot of time to make a delicious rich soup. This first course is very easy and quick to prepare. Thanks to the egg dressing, the meatball soup is thick and satisfying!

Ingredients

Directions

Prepare your ingredients.
You can use any minced meat, I have pork.
Pour 2 liters of water into a saucepan with a volume of 2.5-3 liters and put on fire.
Cut the peeled potatoes into small pieces.
Cut the peeled onion into cubes.
Grate the peeled carrots on a coarse grater.
Send prepared vegetables to boiling water. Add bay leaves and peppercorns. Cook over low heat for 15 minutes, until the potatoes are soft.
Meanwhile, beat the eggs into a small bowl and whisk lightly.
2 tablespoon. add tablespoons of egg mass to the minced meat.
Also, add 1 pinch of salt. Mix thoroughly.
Add sour cream and flour to the remaining egg mass.
Stir well to avoid lumps.
Form the minced meat into small meatballs.
When the potatoes are tender, add the meatballs to the soup. Let the water boil again and cook for 3-4 minutes (or slightly longer if you have formed larger meatballs).
In the meantime, chop the dill sprigs.
Peel and chop the garlic cloves.
When the meatballs are ready, pour the egg mass into the soup, mix thoroughly.
Let the soup simmer and simmer for 1-2 minutes.
At the very end, add salt and ground pepper to taste. Add chopped dill and garlic (some dill and garlic can be set aside and added to a serving plate).
Bring to a boil again and simmer for 1 minute.
Remove the finished soup with meatballs and egg dressing from heat and let it brew for 15-20 minutes under the lid.
A delicious and hearty soup is ready!
Pour it into bowls and sprinkle with the set aside dill and garlic.
Bon Appetit!

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