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In the minced meat (beef + pork mixture) I put a handful of rice that I washed well and the two beaten egg whites with a little salt and pepper. I mixed the composition well and then I put it in the fridge to cool.
Rub the 2 yolks with 2 lbs of tarragon vinegar and set aside.
We grate the carrots, the celery as well, the finely chopped onion, the pepper and the diced donut.
In a 4 l pot we put water (about 3 l) and add the vegetables and when the water boils with a spoon. We take the meat composition and with wet hands we form meatballs which we put in the boiling soup. After approx. put a handful of well-washed rice in the soup. Add salt, pepper, vegetable concentrate to taste, and when the meatballs are cooked (after about half an hour) add vinegar from the tarragon, finely chopped tarragon, bring to a boil and turn off the heat.
Over the 2 yolks with tarragon vinegar we put the sour cream (I put 3 lg. Big thick fff sour cream from the country ... like butter) mix well and straighten the soup.