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Ingredients
Optional: 2-3 pork or beef bones
4 L water + 2 tsp salt
2-3 carrots
1-2 parsley roots
1 parsnip root
1 slice celery root
2 tbsp oil
1 large onion
Optional: ½ red bell pepper (kapia or gogosar)
500 ml tomato puree (homemade) or canned tomato paste (blended) or 3-4 fresh tomatoes (summer variety)
Optional: other vegetables of your choice (green beans, peas, cauliflower florets, kohlrabi cubes, etc.)
1 tsp dried thyme
Salt to taste
For the meatballs
500 g minced pork (or a mix of pork and beef)
50 g rice (about 2 tbsp)
1 small onion, chopped
1 tbsp oil
Salt, freshly ground pepper
1 bunch of chopped herbs (parsley, dill)
1 tsp dried thyme, chopped
1 egg white
For serving
300 g sour cream (for thickening the soup)
2-3 fresh egg yolks (raw)
Optional: lemon juice, vinegar, borscht or pickle juice
A handful of fresh parsley and dill leaves
Optional: chopped lovage leaves
Boiling the Bones (Optional)
If you’re using pork or beef bones, add them to 4 liters of cold water with 2 teaspoons of salt. Bring to a boil, removing any foam that rises. Do not discard this water, as it forms the base for the soup. Once the foam is removed, allow the bones to simmer for a while.
Preparing Vegetables
Peel and wash the carrots, parsnip, parsley root, and celery root, then grate them or cut them into small cubes (about 0.5 cm). In a large pot, heat 2 tbsp of oil and sauté the grated vegetables (excluding onion and pepper) for a few minutes on low heat to enhance the flavors, especially the beta-carotene in the carrots. Stir occasionally to prevent burning. Once done, add the sautéed vegetables to the pot with the simmering bones.
Adding the Onion and Pepper
Finely chop the onion and pepper (if using) and add them to the pot with the other vegetables. Season with 1/2 tsp of salt (in addition to the salt in the water) and 1 tsp of dried thyme. Bring everything to a simmer and cook for 30 minutes. Once cooked, remove the bones from the soup and set them aside. Add more water if necessary, about 1 liter.
Making the Meatballs
While the soup is simmering, prepare the meatballs. Sauté the small chopped onion with a pinch of salt in a bit of oil until translucent. Add the washed rice and sauté it for a minute. Let it cool down. In a mixing bowl, combine the minced meat with salt, pepper, paprika, and dried thyme. Add the cooled rice and onion mixture, along with the chopped herbs (parsley and dill), and mix well. Finally, add the raw egg white to bind the mixture.
Forming the Meatballs
Using your hands or a small scoop, shape the meat mixture into small meatballs, around 2 cm in diameter (they will expand when cooked). You should get about 45-50 small meatballs from 500 g of meat. Optionally, dust them lightly with flour for a smoother surface.
Cooking the Meatballs
Now, if you want to add more vegetables, like potatoes, green beans, peas, kohlrabi, or cauliflower, this is the time. Add them to the soup along with the tomato puree (or fresh tomatoes). Bring the soup to a boil, then reduce the heat to medium-low and gently add the meatballs. They will sink to the bottom initially but will rise to the surface as they cook. Let the soup simmer for another 15 minutes or until the rice in the meatballs is fully cooked.
Finishing the Soup
Taste the soup and adjust the salt if necessary. Remove from heat and let it rest for 10 minutes so the meatballs continue cooking from the residual heat.
Thickening and Serving
To serve, you can thicken the soup with sour cream mixed with raw egg yolks. To avoid curdling, add a few ladles of hot broth to the sour cream mixture before stirring it into the soup. Optionally, you can sour the soup with lemon juice, vinegar, borscht, or pickle juice. Garnish with chopped fresh parsley and dill leaves.