Mix well by hand:
2.5 lb ground pork (or ground pork and ground beef mix)
1 onion finely chopped
½ cup cooked rice
1 egg
finely chopped fresh dill and parsley to your taste
salt and pepper.
Make meatballs ca. 1 inch in diameter, roll them in flour, and set them aside. Fill about half of a 4 quart stock pot with cold water. Add to the water the following vegetables:
2 carrots shredded
1 parsley root
¼ celery root
1 onion or a few green onions
a handful of leustean (lovage) herb, bruised (reserve for later)
When the vegetables are softened, add 1 cup of rice. After the rice is cooked, add the meatballs one by one. Let the meatballs cook through then add 1 chopped tomato, 1 chopped green pepper, parsley, and celery leaves.
Sour with fresh lemon juice to taste - start with the juice of one lemon (or brine from sauerkraut or a mixture of both). Add lovage herb. Simmer for 5 minutes.
These soups are meant to be reheated and taste better with age.
The sour soups are traditionally soured with bors, a liquid made out of wheat bran mixed with water and left to ferment. They are sometimes soured with sauerkraut juice. The soups may be traditionally thickened with a mixture of sour cream and/or egg yolks.
2.5 lb ground pork (or ground pork and ground beef mix)
1 onion finely chopped
½ cup cooked rice
1 egg
finely chopped fresh dill and parsley to your taste
salt and pepper.
Make meatballs ca. 1 inch in diameter, roll them in flour, and set them aside. Fill about half of a 4 quart stock pot with cold water. Add to the water the following vegetables:
2 carrots shredded
1 parsley root
¼ celery root
1 onion or a few green onions
a handful of leustean (lovage) herb, bruised (reserve for later)
When the vegetables are softened, add 1 cup of rice. After the rice is cooked, add the meatballs one by one. Let the meatballs cook through then add 1 chopped tomato, 1 chopped green pepper, parsley, and celery leaves.
Sour with fresh lemon juice to taste - start with the juice of one lemon (or brine from sauerkraut or a mixture of both). Add lovage herb. Simmer for 5 minutes.
These soups are meant to be reheated and taste better with age.
The sour soups are traditionally soured with bors, a liquid made out of wheat bran mixed with water and left to ferment. They are sometimes soured with sauerkraut juice. The soups may be traditionally thickened with a mixture of sour cream and/or egg yolks.
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