Hot soup soup – beetroot and vegetable soup with pork balls | Food


  • a large bunch of young beetroot leaves;
  • 3-4 young carrots;
  • 4-5 fresh potatoes;
  • 1 small onion;
  • fresh dill, finely chopped;
  • fresh parsley, finely chopped;
  • some onion leaves, finely chopped;
  • salt;
  • freshly ground black pepper;
  • 2 bay leaves;
  • some allspice peas;
  • 1 teaspoon. spoon of butter;
  • 1 teaspoon. spoon of olive oil.

Vida Press photo/soup ingredients

for the dumplings:

  • 400 g ground pork;
  • 1 clove of garlic, crushed;
  • 0.5 tea. spoon of salt;
  • a pinch of freshly ground black pepper;
  • a pinch of dried marjoram.

for serving:

  • sour cream;
  • black bread.


1. First prepare the ball. Put all the ingredients for them in a bowl and then knead well with clean hands. Later, roll small balls or “cepelinki” from this meat mass, put it on a plate and put it in the fridge.

2. Peel the carrots and potatoes well, wash the beetroot leaves with all the stalks. Peel the onion. Carrots are cut into thin slices, onions into small cubes, potatoes into quarters, and beetroot leaves and stalks into slices and slices 2 cm wide.

3. Melt the butter and oil in a large pan over medium heat, then add the carrots and onions and fry for a few minutes until fragrant and slightly soft. Then add potato cubes, beetroot leaves and stalks, throw in bay leaves, pepper, pour water to cover completely. When the water boils, add salt, pepper, reduce heat and add meatballs. When the water boils again, reduce the heat to low, cover the pot and cook for about 15 minutes. – until the dumplings and potatoes are cooked.

4. Taste the soup less salt, add chopped dill, parsley, onion leaves, cover the pot and heat. Let it stand for a few minutes and then pour it into a plate. Traditionally, this soup is eaten with black bread and sour cream, but if you don’t want to, you can’t follow the tradition.

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