Potato soup is very popular. Fast food, excellent taste and satiety makes first courses such as a favorite among chefs and among consumers. Potato soup is cooked in meat, fish, mushroom and vegetable broth, adding to them a variety of vegetables, herbs and spices. Many such preferred embodiment of potato soup, potato soup as the meatball, the meatballs can be either meat or fish. This allows you to use the soup remains of a wide variety of products, turning them into a tasty and healthy meal first.

For children and adults

A variety of soups with dumplings are loved, as a rule, all ages. Adults appreciate these soups for rich flavor combined with a delicate texture, and the children enthusiastically caught from a plate meat or fish balls. Loved soup with meatballs and cook, it's a dish being prepared easily and quickly, it turns out tasty, economical and gives room for creativity. After all, the potato soup with meatballs can be added to almost any food: green beans, cabbage of all kinds, tomatoes, zucchini, parsley, turnips, parsnips, peppers, celery Celery: vegetable with obvious advantages , Mushrooms, cheese ... Neutral potato flavor goes well with a variety of additives, which makes it possible not only to use up leftover food, stale in the refrigerator, but also to diversify the menu: for each new ingredient significantly alter the taste of the soup with meatballs.

The baby food Baby food - what to feed the baby?   Soup with meatballs very actively used for two reasons. Firstly, meatballs are more delicate and soft texture as compared to meat pieces; and secondly, these soups are very decorative, and they have interesting: usually children are caught from the plate by turns meatballs and vegetable pieces. Do not forget about the benefits of soups to health contain a lot of fiber and minerals, potato soups are well absorbed by the body.

Potato soup gourmet

On a half to two liters of water (those who enjoy rich soup, broth can be replaced by water) need three hundred grams of minced beef; Three hundred grams of potatoes; one carrot; One medium onion; parsley, dill and chives; beam leeks; one tablespoon of semolina or breadcrumbs; bay leaf, salt and pepper.

This recipe requires pre-frying meatballs Meatballs: the secrets of delicate taste . This not only gives them an attractive color and extra flavor, but also helps to preserve the form of meat balls. Therefore, for this soup meatballs can be made larger than usual - about the size of a walnut.

First, you need well-Mix minced with salt, black pepper, semolina or breadcrumbs and herbs. To form round meatballs of equal size. Indigenous cut into small cubes and fry with minced onion in butter. Boil water or broth and omit to zazharku with sliced ​​potatoes and spices. Cook for fifteen minutes on low heat.

Meatballs fry in hot oil until browned. Fried meatballs dipped in soup (the fire under the pot before it should be increased) and cook for another ten to fifteen minutes over medium heat. Turn off the heat, cover the pan with a lid and let the soup sit for ten minutes, then serve it to the table, sprinkle with chopped herbs.

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