600 g of minced chicken or beef meat
6 tablespoons of rice
1 tablespoon of sweet paprika
1 green pepper
1 small celery
1 root of parsley
1 turnip (optionally)
1 tablespoon of "Tomato Paste Sultan, 720 grams"
200g of sour cream with at least 20% fat
greenstuff: parsley, green dill, lovage( all or the ones you prefer from these) salt, pepper
depending on the taste: vinegar, lemon juice or juice for souring
The carrots, the peppers, the parsnip, the celery, the parsley, the kale and the onion are cleaned, washed thoroughly and cut into suitable cubes. Put the vegetables in a pot, pour 4 liters of cold water and leave it to a boil. Separately, boil 500 ml. of water in a saucepan. When the water boils, add 3 tablespoons of rice (3 tablespoons of rice are kept) and blanched for 2 minutes. Drain the rice and rinse it with cold water. The minced meat, the preboiled rice,the two white parts of the egg (the yolks are kept separately) the second onion, finely chopped (as big as a grain of rice), one good hand of finely chopped parsley, 1 tablespoon of sweet paprika, salt and pepper and they are knead well. Make the meatballs from this composition. When the vegetables and the water begin, add the three tablespoons of the remaining rice, having been well washed, then the meatballs and the taste of the soup is balanced with salt. Let it boil for about 20 minutes more, then add the "Tomato Paste Sultan, 720 grams" in the soup. It is boiled for 2-3 minutes, then the heat is turned off and add chopped herbs (dill, parsley, lovage). Cover with the lid, "arresting" all the flavors in the soup pot. Until it the soup is cooled a little, the cream is blended with the yolks and 2 tablespoons of cold water, then it is diluted with a ladle of hot soup and only then it is put in the pot. Fit the taste of salt, of pepper and of sour (it can become sour in the plate according to people's preference) and the meatball soup is ready to serve.