The vegetables are cleaned, washed and finely chopped (according to preference).
In a 5 liter pan put a little oil and add the chopped vegetables and leave to soak for about 7-10 minutes, then add hot water over them.
In a bowl add the minced chicken over which we add an egg, salt, pepper, a little chopped green parsley, dried thyme, flour and rice, mix the composition very well.
With our hands wet in cold water, we start modeling the hair dryers. When the water with the vegetables boils, match the taste (with salt and pepper), add the meatballs and let it boil over the right heat until it rises on top (then they will be ready). Add the boiled borscht before, bring to a boil (5 minutes), and at the end add the chopped parsley and leusten, cover with a lid and turn off the heat.
It can be served with sour cream or as you like ... GOOD LUCK!
Cut an onion into small cubes and fry in oil until golden. Grate the carrots, celery and parsnips and add them over the hardened onions. Mix for about 2 minutes and then add water. Let the vegetables boil well, then add the meatballs.
While the vegetables are cooking, prepare the meatballs.
The meat is mixed with three yolks, finely chopped onions, flour, thyme and sarmale spice. After mixing the composition well by hand, we taste it and if necessary we add salt and pepper to taste.
After the vegetables are cooked, form a meatball and add it to the soup. Caution: The fire must be kept low.
After adding all the meatballs, let them boil for about 10 minutes on low heat and add the broth.
When the meatballs have boiled, add the two yolks mixed with vinegar. Attention: The egg yolk composition is gradually diluted with hot soup, and then gradually added to the soup.
Add salt and pepper to taste. Also now add the finely chopped larch.
In a bowl, mix the borscht with the shard and gradually add it to the soup. Attention: The borscht is put according to how sour you want the soup to be (I put 70% of the envelope).
Let it boil for about 10 minutes, then turn off the heat and add the finely chopped parsley.
Ingredient: 700 g minced meat (beef, pork mixture), 5 pieces of large carrots (because they were perfectly large, I cut them in half and many can be seen on the plate), 2 slices of celery from a large celery, 4 parsley roots, 2 onions, a handful of bell pepper, 2 eggs, garlic, broth, green parsley, 2 teaspoons pepper, salt to taste, 1 teaspoon paprika, vegeta to taste, a cup of rice, 1 tablespoon white flour
Method of preparation: Boil 3.5 liters of water. When the water boils, add the cleaned, washed, cut vegetables as desired. Meanwhile, we prepare the meatballs from: meat, pepper, paprika, a little salt, the 2 eggs, rice, 1 tablespoon of white flour, which we knead very well. With the hand soaked in water, we form meatballs from the well-kneaded composition, which we place on a plate and then we boil them in the pot with vegetables, we add the vegeta. Boil on the right heat for about 20 minutes, add the broth, let it boil a little, add salt, turn off the heat and add the finely chopped greens.