Pickle Soup with Squid and Rice Meatballs
Soups • Russian
Description
Pickle Soup with Squid and Rice Meatballs
Ingredients
- Salad Potatoes 3 pieces
- Carrot 1 piece
- Parsley 0 oz
- Celery salt 0 oz
- Parsnip 0 oz
- Onion 2 heads
- Pickles 2 pieces
- Butter 1 tablespoon
- Rice 1 tablespoon
- Squid 5 oz
- Salt to taste
- Green peppercorns 4 pieces
- Bay leaf to taste
- Herbs 0 oz
- Chicken Egg ½ piece
- Ground Black Pepper to taste
- Sour Cream 4 tablespoons
Step-by-Step Guide
Step 1
Wash, dry, peel, and julienne the carrot, one onion, and the roots. In a skillet, melt the butter and sauté the onion and roots until soft. Wash, peel, and cut the potatoes into large cubes.
Step 2
Peel the pickles, cut them lengthwise, remove the seeds, and julienne them. Boil them in a small amount of water for 5–7 minutes, then drain the water.
Step 3
Put a pot of water on the stove to boil, and while the water is heating, prepare the meatballs. In slightly salted water, boil the rice, drain the water, and let it cool. Cut the cleaned and thawed squid into small pieces, then grind them twice in a meat grinder. Peel and chop one onion, then sauté it in butter until soft. Wash, dry, and finely chop the parsley and dill. In a deep bowl, pour in half of the raw egg (first, whisk the egg so that the yolk and white form a homogeneous mass). Add the boiled rice, squid mince, sautéed onion, and chopped herbs to the egg. Mix all the ingredients, season with salt and pepper, and mix again thoroughly. Then shape the mixture into walnut-sized balls.
Step 4
In boiling water, add the sautéed vegetables, diced potatoes, and cook for about five minutes until the potatoes are partially cooked. Then add the pickles, meatballs, bay leaf, and peppercorns to the pot. Bring to a boil and cook for another 10 minutes. Pour in the boiled strained pickle brine and let it simmer for a couple more minutes.
Step 5
Serve the finished pickle soup in bowls, adding sour cream to each bowl and sprinkling with finely chopped herbs on top.
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