Meatball soup, soured with cabbage juice

Sour meatball soup with cabbage juice is a traditional dish, full of flavor and warmth, perfect for chilly days or gathering the family around the table. This recipe not only combines delicious tastes but also has a rich history, being a beloved meal for generations. Let's discover together how to prepare this refreshing soup step by step to achieve a perfect result.

Preparation time: 30 minutes
Cooking time: 50 minutes
Total: 1 hour and 20 minutes
Servings: 6-8 servings

Ingredients

For the meatballs:
- 1 kg ground meat (a mix of beef and pork)
- 1 large onion
- 1 cup rice (approximately 120 ml)
- 2 eggs
- 1 teaspoon salt
- A pinch of pepper
- A pinch of thyme

For the soup:
- 3 liters of water
- 1 liter of cabbage juice (preferably fresh)
- 3 yellow onions
- 2 carrots
- 1 parsley root
- 1 parsnip
- 1 red bell pepper (can be frozen)
- tarragon (to taste)
- 1 bunch of fresh parsley, chopped

Preparation

1. Preparing the ingredients:
Start by washing and peeling all the vegetables. Dice the onions, carrots, parsley root, and parsnip into small cubes so they cook evenly. You can chop the red bell pepper into small pieces but add it later to maintain its texture.

2. Boiling the base:
Bring water to a boil in a large pot. It’s important not to add salt at the beginning, as the cabbage juice you will use later is already salty.

3. Adding the vegetables:
When the water reaches a boiling point, add the chopped vegetables (without the bell pepper) to the pot. Let them boil over medium heat, stirring occasionally, until they start to soften. This process should take about 10-15 minutes.

4. Preparing the meatballs:
Meanwhile, prepare the meatballs. Running the meat through a meat grinder along with the onion will ensure a uniform texture. Add salt, pepper, thyme, rice, and eggs, mixing the composition well. It’s important to blend everything to achieve juicy meatballs.

5. Forming the meatballs:
Once the vegetables in the pot are slightly tender, form meatballs the size of a walnut. Carefully drop them into the boiling soup. Let them cook for 20 minutes, covering the pot to retain all the flavor inside.

6. Flavoring the soup:
After the meatballs have cooked, add the cabbage juice and the diced red bell pepper. Now is the time to add the tarragon. A personal suggestion would be to use fresh tarragon for an intense and vibrant aroma. This herb adds a note of freshness to the soup.

7. Finalizing the dish:
Let the soup simmer for another 15-20 minutes to allow the flavors to meld. Taste and adjust the seasoning with salt if necessary. Finally, add the chopped parsley and mix well.

Serving

The meatball soup is served hot, alongside fresh red onion or hot pepper for an extra burst of flavor. It is a popular dish that is sure to bring smiles to the faces of your loved ones.

Chef's tip

If you want to personalize this recipe even more, you can add a few slices of potato to the soup for a richer consistency. Additionally, a spoonful of sour cream can transform the soup into a creamy delight.

Nutritional information

This soup is rich in protein due to the meat and rice, while the vegetables provide an important supply of vitamins and minerals. A serving of soup offers approximately 250 calories, making it a healthy and nourishing choice.

Frequently asked questions

1. Can I use chicken meat?
Yes, chicken can be used for the meatballs, but it will give a different flavor.

2. What other spices can I add?
You can experiment with dill, bay leaves, or even a pinch of chili for a spicier taste.

3. How can I store the soup?
The soup keeps well in the refrigerator for 2-3 days and can be frozen for later use.

Serving recommendations

To complete the meal, you can serve the meatball soup with warm homemade bread or polenta. A refreshing drink, such as fruit compote or herbal tea, will perfectly finish this culinary experience.

Now that you have all the necessary details, you are ready to start cooking! Don’t forget to enjoy every step of the process and surprise your family with this delicious meatball soup. Bon appétit!

 Ingredients: For meatballs: 1kg minced meat (beef + pork) 1 large onion 1 cup rice (120 ml) 2 eggs 1 teaspoon salt 1 pinch pepper 1 pinch thyme For soup: 3 l water 1 l cabbage juice 3 yellow onions 2 carrots 1 parsley root 1 parsnip root 1 red bell pepper (I used frozen) tarragon 1 bunch of fresh parsley