The soup is made from small balls of minced meat & rice, usually using a mixture of beef and pork, but can be prepared with any type of minced meat. The minced meatballs can be rolled in flour so that they do not fall apart when placed in boiling water, but I usually skip this part. It is an easy trick to know when the minced meat is ready – once the balls come to the surface and change color, they are done. As vegetables are used – onions, carrots, sometimes peppers and potatoes. In a traditional recipe, vegetables are first placed in heated water to soften and give the water its flavor and delicious aroma. The soup’s real marvel is its egg and yogurt dressing that offers its unique colour and taste. To serve, drizzle a couple of droplets of vinegar and simply enjoy it.
- 300g of veal minced meat
- 1 onion
- 1 carrot
- 1 potato
- 1 red pepper
- 1 egg
- 250g plain yogurt
- 50g of rice
- ground black pepper
- 1 tbsp. olive oil
- 1 bunch parsley
- 2 liters of water
1. Mix together the minced meat and rice. Roll the mixture into balls.
2. Finely chop the onion. Heat a tablespoon of olive oil in a large pot and soften the onion until tender and translucent.
3. Pour hot water (2 liters). Add the finely chopped vegetables – potato, carrot, and red pepper.
4. Once the soup starts to boil, add the minced meatballs. Turn the heat to medium-low and let the soup boil for 20-30 minutes or until the minced meat is cooked.
5. In a separate pot, beat the egg with the yogurt. Gradually add one tablespoon at a time from the soup liquid to the yogurt mixture and combine. Pour the mixture into the soup, stirring constantly, and remove the soup pot from the heat. Season the dish with salt, ground black pepper, and finely chopped fresh parsley. Serve hot.