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Hairdressers like in Konigsberg

Hairdressers like in Konigsberg

Mix the minced meat with the bread soaked in water and squeezed, with the finely chopped onion and chopped parsley. Season with salt, freshly ground pepper and nutmeg powder. Leave to cool for at least 30 minutes. From the mixture we make 2 rolls that are each divided into 8 pieces.

Bring salt water to a boil and when it starts to boil, add the meatballs one by one. Boil for 12-15 minutes. Remove the meatballs on a plate, strain the soup, keep only 500 ml of soup.

Melt the butter and temper the flour, quench with hot soup and mix vigorously with a whisk. Add the cream, capers and season with salt and pepper. Bring the meatballs to the sauce and simmer for another 3-5 minutes.

Serve hot. Good appetite!

Wolf borscht with chicken breast hairs

In the culinary groups on Facebook that I once belonged to, I witnessed numerous discussions about what, and especially what should not contain hairpins. I also saw opinions that could be easily categorized as "crazy", but also pertinent opinions, logically argued - which is true, in an unjust minority.

Given the fact that I didn't get my PhD in meatball, which I will tell you further down the valley should not be taken as a letter of the law.

On one of those unfortunate days, when the muse of the cooks keeps circling you, I decided to commit a Meatball soup. Or with hairpins. Interpretation thing. I had in the freezer about half a kilo of boneless chicken breast, from some old bread I had topped some croutons, I had borscht, cream (that's why it is scientifically called "liquid cream with at least 30% fat") I had, I had tomato paste . What was missing? Vegetables and greens. So I took a walk through the market (it's officially called "South Square", but I would call it "University Square", because it is positioned (almost) across the road from the University, and 99% of students there are supplied), from where I got some loboda (green + red), rooted (celery, carrot, parsley), a fresh bunch of green parsley and one, just as fresh and green, dill. When I got home, I started to bury the borscht. Note : here, in Western Moldova (or Cismoldova, if we take the Prut as a reference), we do not prepare soup, ci borsch.

What do you need?

For meatball:

  • 250 g chicken breast
  • 2-3 tablespoons breadcrumbs with basil (see how to prepare below)
  • 2 tablespoons round grain rice (the one you usually use for sarmale)
  • ¼ dill connection
  • ¼ parsley connection
  • 1 red onion, small (peeled and cut into quarters)
  • 2 cloves of garlic, peeled and sliced
  • 1 or raw
  • Salt and pepper - to taste.

For biscuit:

For borsch in fact:

  • 1 small celery (100 - 150 g)
  • 1 parsley root
  • 2 carrots not too big
  • 1 small red onion
  • 2 tablespoons olive oil (or other vegetable oil)
  • 2 - 2.5 L of water
  • 1 healthy wolf connection (red + green mixture)
  • ½ L borscht
  • 350 g liquid cream (for whipped cream or for cooking) with at least 30% fat
  • 1 small box (80 g) of tomato paste with at least 24% SU (dry matter)
  • ¾ bunches of green parsley
  • Salt, pepper - to taste.

How do you proceed?

Basil breadcrumbs:

Put in a small food processor (or in a blender) a handful of croutons (I mixed croutons made of white bread with croutons of wholemeal bread with seeds) and a few fresh basil leaves, press for about 20-30 seconds , or until you get a homogeneous mixture.

Empty the breadcrumbs / blender that you will still need.


Clean the chicken breast of any tendons and skins, then cut it into large cubes, about 2.5 cm.

Peel and wash the onion, then cut it into quarters.

Peel a squash, grate it and slice it.

Wash, drain and finely chop the parsley and dill.

Put the meat, onion, garlic, parsley and dill in the blender / blender, then mix until you get a homogeneous pasty mixture, which you pass in a large bowl.

Add the rice, breadcrumbs, raw egg (without shell!) And season with salt and pepper.

Knead the mixture well, manually (I use a disposable glove, similar to those used by the hairdresser / hair stylist who arranges your hair ornament before important events: weddings, baptisms, memorials, etc.), until you get a homogeneous paste.

With your hands moistened with cold water, model from this mixture, the hairs: spherical balls with a diameter of 1.5 - 2 cm.

Clean and wash the roots. Then cut them into small cubes.

Peel, wash and chop the red onion (not too small).

In a large pot (3.5 - 5 L) heat the oil over medium heat, then sauté the roots with the onion for 5 minutes, until slightly softened.

Then quench with a cup (200 mL) of water and let them boil for another 5 minutes.

Add the rest of the water and let the vegetables boil (covered with a lid) for about a quarter of an hour.

Then add the meatballs and boil them for another 10-15 minutes.

Meanwhile, wash the loboda and chop it coarsely.

Then put it in the pot, simmering it for another 5-6 minutes.

In my experience, you can now switch to "borscht dressing" (if you don't trust taste the vegetables and meatballs - they should be penetrated, and the rice and meat from the meatballs - cooked).

Add the borscht, sour cream and tomato paste, leaving the stew to boil after each addition. Taste (be careful not to fry) and match the final taste with borscht (if necessary), salt and pepper.

Take the pot off the heat, add the rest of the parsley (finely chopped), cover with the lid. After 5-10 minutes of coexistence between borscht and parsley, you can proceed to serving.

Have fun and see you healthy again!

For a year I wrote down, photographed, learned and now I am collecting them in the book "Cooking with my mother" which I dedicate to my mother on her 70th birthday.

Cooking with Aunt Sica & # 8211 Pot

Part of the Cooking with my mother project is also the chapter on special guests. Special guests for me and my mother, who have been and are part of our lives. You will of course find the recipes cooked with them in the book.

Meatball soup

We offer you a classic version of meatball soup, which you can try at home.

  • 350 g minced meat (mixture of pork and beef)
  • 1 large carrot
  • 1 parsley
  • ¼ celery
  • 1 medium onion
  • 1 red pepper or kapia
  • 1 or
  • 2 tablespoons rice
  • 25 g gray
  • Lemon or 250 ml borscht or cabbage millet
  • Parsley or dill leaves,

Finely chop the onion and keep half of the amount for the meat composition, lightly fry the rest in a little oil. Then add the diced carrot, parsley and pepper and cook for 3 minutes, then add the diced celery. Extinguish with 2 liters of water and bring to a boil.

Meanwhile, prepare a mixture of minced meat, 1 whole egg, onion, semolina, rice, salt and pear, which you mix well until smooth and then form the meatballs. Add them to the boiling juice, cook for 30-40 minutes and add another 0.5 l of water. Stir in salt and pepper and at the end add either borscht, lemon juice or cabbage die, and bring to a boil.

Meatball soup

Ingredients for 10 liters of soup:
Beef bones 1.2 kg
Beef minced 500 g
Minced pork 300 g
120 g of rice
Butter 45 g
Salt 18 g
Eggs 2 pcs
Onions 3 pcs
Yellow / green bell peppers 2 pcs
Celery 1/2 pcs
Carrot 2 pcs
Parsley 1 pc
Tomato paste 80g
Borsch 500 ml
Leuștean 1 link
Parsley 1 link
Ground black pepper

Recipe video MEATBALL SOUP lower:

Boil the bones with 1 teaspoon of salt and 8-10 liters of water.

Take the foam using a foamer until it is no longer formed.

Add a carrot, a parsnip, an onion, a teaspoon of peppercorns and 2-3 bay leaves. Boil for 3 hours with a lid on low-medium heat. When ready, remove the vegetables and bones and strain the juice.

Preparation of meatballs:
In a pan, over low heat, add the butter cube. Add 2 finely chopped onions for 2-3 minutes and mix until the onion is well softened.

Add the rice and mix for 2 minutes.

Put 300 ml of bone broth.

Stir until all the liquid is absorbed.

In a larger bowl put the cooked and cooled rice, two eggs, 18g salt, ground pepper, a bunch of chopped parsley and minced meat.

All mix well by hand for a few minutes.

To obtain a soft consistency, add a little of the previously prepared soup. Knead well by hand until you get a homogeneous and cohesive composition. Form meatballs, not very large.

Put the strained soup on the fire again. When it starts to boil, add the meatballs. Let it boil for 10 minutes without stirring. Take the foam if necessary.

Add the chopped vegetables: 1 onion, 2 peppers, 1/2 celery, 1 parsnip.

Let it boil for another 20 minutes.

Add the borscht you boiled before. Add the tomato paste and mix lightly with a spoon.

Let it boil for 5 minutes. Turn off the heat and add the finely chopped larch.

Put the lid on and let it rest for another 10 minutes.
Serve hot with hot peppers and in moderation!

Meatball soup

All vegetables (onions, carrots, celery and parsley root) are cleaned and cut into rounds or cubes. They are hardened in oil in a large pot. Then cover with 2-3l of salt water.

Finely chop the pepper and add it to the soup. Boil the soup for 45 minutes.

Meanwhile, prepare the meatballs. There are some secrets that guarantee the success of meatballs: the meat must be passed through the machine twice to be very fine and not have much fat, and the rice used must be perfectly dry, so that the meatballs do not spread during cooking.

The onion is also given through the mincer or it can be put on the small grater. Finely chop the parsley.

Mix all the ingredients for the meatballs in a bowl and knead well. Wet hands the size of walnuts are then shaped with wet hands.

When the vegetables are well cooked, add the meatballs one by one to the soup.

Boil over medium heat for about 10 minutes. Boiled meatballs will rise to the surface. While the meatballs are boiling, remove the foam from the soup with a whisk.

At the end, add the lemon juice, season with salt and serve hot with sour cream and fresh parsley or larch.

  • If you want the soup to have a special taste at the first tasting, you can season it with cream, as the classic Greek soup is prepared. However, you should skip the borscht stage and not increase it.
  • Do not change the amount of rice and do not increase it & # 8211 can alter the hairs.
  • The liquid borscht can be replaced with lemon juice, crocodile juice or vinegar.
  • For extra flavor, you can fry the onion for meatballs in oil for two minutes.
  • The ideal hairpins look like balls with a diameter of 2-3 cm.
  • You can add more vegetables to the soup, such as parsnips, tomatoes, green beans or peas.
  • Wet your hands before shaping your hair.
  • The hairpins are ready when they float.
  • Traditional recipes say that you can add an egg yolk to the soup before serving. However, we recommend that you do it only if you have not added cream.

Suitable gaskets

Top 3 soup recipes. The simplest and tastiest meal. You must try

In this article we will present the most popular recipes for an absolutely divine soup.

Tripe soup

Ingredients: 4 liters of water 1 kg frozen or fresh belly 3 pieces of beef broth 3 large onions 1 celery 1 parsnip 3 carrots 2-3 bay leaves 1 tablespoon black peppercorns 4 teaspoons salt

Ingredients for straightening the soup: 5 egg yolks 350 ml cream (30% fat) 1 large head of garlic 1 grated carrot and hardened vinegar

Ingredients for serving: vinegar, hot peppers, bread and cream

Preparation: 1. Wash the belly well and then boil it together with the beef broth. When it starts to froth, clean it with a whisk. The belly soup is recommended to boil over low heat so that it does not fall.

Meanwhile, peel the vegetables, wash and add to the soup, along with a few peppercorns and salt.

Separately, peel the garlic, wash and grind. Then beat the eggs well, mix with salt and ground pepper and garlic cream.

After boiling the belly and beef broth, remove from the pot with the vegetables and leave to cool. The belly and the meat on the broth are cut into thin strips. Put in the soup and simmer for another 5 minutes.

The fire is stopped and the composition of eggs and cream is poured, stirring so that no lumps form. Serve with mujdei, cream and parsley.

Meatball soup

Ingredients for the soup: 3 liters of water 2 diced onions 1 celery 1 parsnip 2 carrots 1 medium potato 1 bell pepper 1 bunch of green parsley 1 bunch of larch ½ liter of borscht or cabbage juice / vinegar / lemon juice 500 ml tomato juice or 3 fresh tomatoes, peeled salt, pepper

Ingredients for meatballs: 600 g minced beef or pork 1 medium-sized onion 1 egg

1 teaspoon dried thyme, chopped salt, paprika, freshly ground pepper flour

Cut the vegetables into cubes over which water is added and bring to a boil.

In the meantime you can make the hairs. Peel an onion and finely chop it. Put the minced meat in a bowl over which add the onion, the previously washed rice, the oil, the egg and the parsley. Season with salt and pepper to taste and mix until a homogeneous composition is obtained. From this composition the hairs are formed, preferably as small as possible.

After the vegetables are almost cooked, add the meatballs and season with salt and borscht. Let it boil for about 20 minutes, then put in the soup and tomato juice. When the soup is cooked, add the greens. It can be served with sour cream or hot peppers.

Radauti soup

Ingredients for the soup: 4 liters of water 1 kg chicken meat (thighs and breast) 1 celery 2 parsley roots 3 carrots 2 large onions 2 bell peppers 1 bunch parsley

Ingredients for kneading soup: 200 ml sour cream 2 egg yolks 4 cloves garlic vinegar salt

The portioned chicken is boiled in cold salted water and, from the moment it starts to boil, the foam is taken whenever it appears.

Peel and cut the vegetables into smaller pieces and then, after the foam disappears, add them to the pot with the chicken pieces.

Leave everything to boil until the meat and vegetables are penetrated. Then, the meat is removed and left to cool a little, the vegetables can be used for any other culinary preparation, and the juice is strained.

The strained juice is put back in the pot and straightened with the cream mixed with the yolks. Now cut the chicken into thin strips and add to the pot. Leave everything to boil for another boil.

Serve hot, with a surplus of sour cream and hot peppers. It is a traditional recipe that is served in all areas of the country!

MEATBALL SOUP RECIPES: 11 recipes for meatball soup

Who doesn't know that a soup is the healthiest food of all? And if it's meatball soup, it's both healthy and tasty. That's because meatballs can be made with different types of meat, vegetables or spices. offers you today 11 recipes for meatball soup.

1. Meatball soup with cream and tarragon


- 1 small parsley root (approx. 50 g)

- 1 tablespoon chopped tarragon

Hair mixture

- 300 g minced meat (pork or mixed pork + beef given 2 times through the mincer)

Put the ribs to boil in 2 l of cold water. Boil over medium heat, covered, for 45 minutes. During this time, put the vegetables on a large grater (or cut into cubes) and sauté in 2 tablespoons of oil until soft. Add the vegetables to the soup and leave to boil, also with a lid, for 15-20 minutes (until cooked). During this time, prepare the meatballs: give the meat twice through the onion mincer (if the meat is finely chopped, put the onion on the grater). Add the rice (dry), breadcrumbs, finely chopped parsley and egg. Mix well until smooth. Season the mixture with salt and black pepper. With wet hands, balls the size of a walnut are formed (21 hairs came out). Put the fire under the soup on medium to low and put the meatballs in the soup, on the whole surface of the pot. Let it boil for 10 minutes, during which time the soup is foamed. Put the small fire under the soup. The cream is rubbed with flour and then dissolved with 5 tablespoons of hot soup, added one at a time. Then slowly pour the cream into the soup pot, stirring constantly to avoid cheese. Add the chopped tarragon and lemon juice to taste (I put 2 tablespoons of lemon juice) and leave for another 10 minutes on very low heat (the soup should not boil!). It tastes like salt.

2. Meatball soup for fasting


- half a piece of celery,

- a pepper (red or of any kind),

- lemon or borscht juice - for sour,

- larch leaves, parsley

- 100 g of cooked soybeans,

- 3 tablespoons of flaxseed ground in a coffee grinder,

- 4 tablespoons of oatmeal flour (obtained from grinding flakes in a coffee grinder),

- 2-3 tablespoons of semolina or white wheat flour,

Carrots, parsley, parsnips and celery cut into cubes and fry in water and 2 tablespoons of oil. Then fill with 3.5 - 4 l of boiling water, add the whole onion and pepper, salt, until the vegetables are cooked. Finally add the larch and / or parsley leaves and sour as preferred with lemon juice or borscht. For the meatballs, finely chop the onions, add the washed rice and 1/2 cup of water and leave on the fire until the rice is almost cooked. Add the rest of the ingredients: soybeans and flours + spices, form the meatballs and boil them in salted water. Then transfer them to the pot with vegetable soup.

3. Fish meat soup

Ingredients (6 Servings)

- 1 kg of fish (cod, pikeperch or other fish with few bones)

For meatballs: Clean the fish and cook for 20 minutes in salted water over low heat. Let it cool, remove it, debone it and put it through the mincer. Peel the onion and pepper, cut them into small pieces, fry them in a little oil and mix them with the fish. Add salt and pepper to taste, chopped parsley and once again pass through the mincer. Add the semolina and mix until the composition is homogeneous, then leave it in the fridge until the soup is ready.

For the soup: Clean and wash all the vegetables well. Finely chop the onion and pepper, and put the carrot, celery and parsnip on the grater, then put them all to boil in the soup in which he boiled the fish for the meatballs. When the vegetables have softened, add the sliced ​​peeled tomatoes. From the composition with fish, make meatballs the size of a walnut, put them in flour and put them in the soup to boil for 10 minutes. Add the boiled borsch separately and bring to a boil. Match the taste of salt and pepper and sprinkle with larch.

4. Beef bone broth soup

Ingredients, 4-6 servings

- 250 g minced meat in mixture, pork with beef

- a large bone marrow

- a large, cleaned parsley root

- a tablespoon of chopped parsley

- a teaspoon of chopped larch

- a tablespoon of round grain rice

- a red cup in the broth, peeled and chopped

- a pinch of ground black pepper

The beef bone is scalded in a pot of boiling water. Remove and boil in the same pot, but with cold water, this time with peppercorns and salt. Boil the soup over low heat, frothing when needed.

During this time, boil the rice in 250 ml of water, but only halfway, strain it and mix it with the minced meat, with a little chopped parsley, salt and pepper. After mixing well and homogenizing the composition, round hairs are formed, which are boiled for 10-12 minutes in bone soup. After rising to the surface, they are removed with a foamer in a bowl of cold water to stop them boiling and keep them firm. Finely chop the vegetables and add over the bone broth as soon as the meatballs are removed. Continue boiling for another 10 minutes, then remove the boiled bone, add the meatballs again and leave on the fire for 2-3 boils. Sprinkle with chopped greens. For a delicious taste, add a little salt and taste to see how much salt is needed. It can be served with sour cream and hot peppers.

5. Traditional meatball soup


- 2 tablespoons tomato paste

- 1 tablespoon and a half of borscht powder or 250 ml of borscht

Cut the vegetables into cubes or as you wish and fry in a little oil, then add water and bring to a boil. Meanwhile, make the meatballs: mix the meat with the rice, egg and delicacy and form the meatballs. When the soup has boiled, reduce the flame and put the meatballs carefully in the pot, and then increase the flame and let it boil. When the meatballs are half cooked, make the tomato sauce: put the tomatoes in boiling water and leave for 5 minutes. on the fire, peel and put in a blender with tomato paste and get a thick sauce. Add the tomato sauce to the meatball soup. After approx. 1 h try the meatballs and if they are cooked add the borscht and let it boil a little longer. The meatball soup is served boiled with parsley and larch.

6. Meatball soup with rice


- 1 liter of soup or water with concentrated cube

- 1 tablespoon of uncooked rice

The meatball soup with rice is very tasty. For the preparation of meatballs you can use any kind of meat. Put soup in a pot and bring to a boil. Cut all the vegetables into cubes and add to the soup. The meatballs are formed until the vegetables are cooked. Mix the minced meat with the egg and a tablespoon of rice. When the soup boils, add balls made from the minced meat composition. Cover with a lid and simmer for about 15-20 minutes. Add borscht, larch and green parsley. The meatball soup is served hot, with sour cream and hot peppers.

7. Meatball soup with smoked ribs


- 400 g minced pork

- vegetable soup (celery, parsley, parsnip root)

- parsley and green larch

Fry the grated carrot in oil, add finely chopped onion, 2 tablespoons pepper paste and diced vegetables. Put diced ribs and at the end fill with water and let it boil until the ribs are almost cooked. Meanwhile, prepare the minced meatballs, rice, 2 eggs, salt and pepper. Make meatballs, put them in soup, season the soup and when they are almost cooked, add the lemon juice. Add a few more boils, then add the cream in which the warm soup is gradually added and then the finely chopped parsley and larch.

8. Meatball soup with walnuts


For soup

- greens (larch and dill)

For acreage (optional)

- borscht or lemon juice and salt to taste

For hair

- 1 tablespoon of paprika

- spices (thyme, oregano)

- 1/2 tablespoon breadcrumbs or semolina

Boil the vegetables well and then strain them.


Fry the onion in water and a little oil and vegeta. Add enough rice and water to cover half the rice. Allow to cool. Only after they have cooled are the rest of the ingredients added. They form hairs that are put in strained vegetable soup to boil. When they are almost ready, add the tomato juice, borscht or lemon juice and salt to taste. After the fire is extinguished, turn green. It can be served with a little cream.

9. Meatball soup with sour cabbage


- 1/2 kg of minced pork (or mixture),

- 1/2 cup rice (or if you want you can put more rice)

We put the water on the fire and prepare the meatballs. Season the minced meat, add finely chopped onion and egg, mix well and form small hairs. When the water starts to boil, add the meatballs one by one, take the foam if it is done, then add the vegetables and finely chopped cabbage, season with salt and delicately. Towards the end, when it is almost ready, add the washed rice. After the rice has boiled, it can be soured with cabbage or lemon juice. Serve with sour cream and finely chopped parsley leaves and hot peppers.

10. Smoked meatball soup


For meatballs

- 350 g minced meat (beef + pork)

For soup

We wash the ribs a little. Put about 6-7 liters of water in a pot and add the ribs. We put it on the fire and when it starts to boil, we froth a little. We cleaned the onion, washed it and finely chopped it. We clean the carrot, wash it and put it on the grater with large meshes. We cut the red and yellow peppers into cubes. Peel a squash, grate it and squeeze the juice. After the ribs have cooked for about 15 minutes, add all the chopped vegetables. Cover the pot and let it boil until the ribs are about half done.

Hairpins: We wash the rice well and boil it. Mix the minced meat with salt and pepper to taste. Put the semolina, eggs, chopped green dill and boiled rice. Stir until the composition is homogeneous. We wet our hands with a little water and form the hairs. We let them in the soup lightly and let them boil, but not over a high heat. When the meatballs are cooked enough, add salt and pepper, then add the borscht. Let it start boiling again and release the noodle threads. After 5 minutes, since we put the noodles, the soup is ready. Remove the pot from the heat, add the dill and chopped green parsley. Leave to cool a bit, then it's only good for serving.

11. Lamb's meat soup


Put boiling water with salt in a 2 liter pot. Grate the carrots and parsley. We cut the pepper into cubes and fry the onion with the box of tomatoes in broth, then we put them in water. From the minced lamb, rice, semolina and egg we form the meatballs that we put in the soup when the water boils. At the end we put the sour borscht, followed by the green vegetables and especially the larch. Leave for another 5 minutes after which the soup is ready!

In the hope that the 11 recipes for meatball soup are to your liking, we will surprise you with other delicious recipes soon. Until then, good luck!

The classic meatball soup is a delicacy that should not be missing from the housewife's personal cookbook!

1. All vegetables for Meatball soup clean, finely chop or grate. Put them to harden in the pot in which the soup will boil. After soaking, boil in salted water.

2. Meanwhile, mix all the ingredients for the meatballs. Then, small hairs form between the wet palms.

meatball soup & # 8211 one of the favorite soups of the Romanians

3. Once the vegetables are cooked, put the meatballs one by one, carefully and the juice with which it is soured. Boil for about 10 minutes until the meatballs rise to the surface. The meatballs taste salty and sour, remove from the heat and add the finely chopped parsley.

3.5 / 5 - 3 Review (s)

Video: Kant, Königsberg, Kaliningrad 1991 RUSDEU SUB (November 2021).