For 1.5 l of water (broth):
3 large potatoes
1 tbsp. of dried celery root (or parsley)
For the meatballs:
200-300 g minced meat (any)
1-2 cloves of garlic
- Prepare a regular potato soup: peel the potatoes, cut into strips or cubes, put them in boiling water, add dried celery root after 3 minutes.
- Peel the carrots, grate, sauté in vegetable oil, add finely chopped onion to it. Simmer for 5 minutes, then add spices (I have a few coriander seeds, a small pinch of oregano, dried paprika). Add the dressing to the soup.
Add salt-pepper, crushed garlic to the minced meat (if the minced meat is thin, add a tablespoon of bread crumbs). Form balls and dip into the soup. We taste the soup to the taste of salt and pepper, other spices, if necessary, add. As the meatballs surfaced – cover with a lid, turn off the heating.
- After 15-20 minutes, use a slotted spoon to carefully catch the meatballs on a plate (you can leave 1-2 pieces in the soup). The rest is in a blender until pureed.
Pour the pureed soup into plates, layout the meatballs, sprinkle with herbs.
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