Beetroot soup with cheese meatballs

Beetroot soup with cheese dumplings – a comforting and delicious recipe, perfect for cool days. This combination of rich flavors and fine textures transforms a simple meal into an unforgettable culinary experience. The total preparation time is approximately 1 hour, and this recipe is sufficient for 4 servings.

### Ingredients:
- 300 g beetroot (fresh, grated)
- 100 g carrot (diced)
- 100 g celery (diced)
- 1 medium onion (finely chopped)
- 2 liters of water
- 1 teaspoon olive oil
- 200 g cottage cheese (or feta cheese for a stronger flavor)
- 1 egg
- 50 g rice (optional, for thickening)
- Salt and pepper to taste
- Fresh dill or parsley for garnish

### Preparation time:
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Total time: 1 hour

### Instructions:

1. Preparing the vegetables: Start by peeling and chopping the vegetables. The carrot and celery should be diced, while the beetroot is grated. It is important to have the vegetables cut evenly for even cooking.

2. Soaking the onion: In a pot, heat a teaspoon of olive oil over medium heat. Add the finely chopped onion and let it soften for 3-4 minutes, stirring occasionally. The onion will become translucent and release delicious aromas.

3. Cooking the vegetables: Add the carrot and celery to the pot, stirring well. Let them sauté for another 5 minutes. Then, add the grated beetroot and pour in the 2 liters of water. Season with salt and pepper to taste.

4. Boiling the soup: Let the soup boil over medium heat for about 30 minutes, until the vegetables are tender. If you want a thicker consistency, you can add 50 g of rice at this point.

5. Preparing the cheese dumplings: In a bowl, combine the cottage cheese with the egg and mix well. You can add a little pepper or dried dill for extra flavor. Form small balls from this mixture, about the size of a walnut.

6. Finalizing the soup: After the vegetables are cooked, add the cheese dumplings to the pot. Let them boil for 5-7 minutes, until cooked. Taste the soup and adjust the seasonings as desired.

7. Serving: Serve the soup hot, garnished with fresh dill or chopped parsley. It pairs perfectly with a slice of toasted bread or croutons for added crunch.

### Practical tips:
- Vegan option: You can replace the cottage cheese with crumbled tofu and the egg with a mixture of lentil flour and water to achieve a similar consistency.
- Additions: You can experiment with other vegetables, such as potatoes or zucchini, to give the soup a variety of textures and flavors.
- Alternative serving: The soup can be served with a spoonful of sour cream or Greek yogurt for a creamier taste.

This beetroot soup with cheese dumplings is not only nutritious but also full of color and flavor, making it an excellent choice for a comforting meal. Enjoy every spoonful and delight in a healthy and delicious dish!

The vegetables should be cut to a suitable size, only the red beet should be grated. In a small pot, we soak the onion in a teaspoon of oil. We cut the potatoes into quarters. When the onion becomes slightly transparent, we add the rest of the vegetables and complete with boiling water, enough to cover them, better than a finger. We cover with a lid and let it simmer over medium heat. In the meantime, we make the meatballs. We boil the rice just enough to cook it halfway. When the rice has cooled, mix it in a bowl with cheese, egg yolks, salt, pepper, and flour. Let it chill for 15 minutes to blend the ingredients. Then we boil a small pot of water, and when the 15 minutes have passed and the water has started to boil, we lower the heat and use a spoon to drop the meatballs into the water without worry. It doesn't take long, about 7 minutes, and the meatballs rise to the surface, a sign that they are ready. They are taken out onto a plate and placed over the beet soup at the moment of serving, to make it more appealing to the eye, while the rest are kept covered with foil in the fridge for up to three days. The soup is served hot. The recipe for Beet Soup with Cheese Meatballs was proposed by nico-vya. Discuss more about this recipe on the recipe forum.

 Ingredients: For 4 people: 1-2 larger potatoes, 1 parsnip or root parsley, 2 large onions, 2 carrots, 4 medium-sized beets, 1-2 stalks of celery or a head. Cheese meatballs: 500 g well-drained cottage cheese, 2 tablespoons of rice, 1 full tablespoon of flour, 2 egg yolks.

 Tags:  vegetable soup soup soup recipe