CARROT-PUMPKIN SOUP WITH MEATBALLS.

  Composition:
1. Carrot (large) – 5 PCs.
2. Pumpkin – 200 grams.
3. Minced beef – 300 gr.
4. Chicken egg – 1 PC.
5. Rice – 1/3 Cup.
6. Onions – 2 PCs.
7. Garlic - 2 cloves.
8. Tomato sauce – 1.5 tbsp
9. Sour cream – 2 tbsp
10. Sesame seeds – 1 tbsp
11. Dill – for decoration.
12. Salt, thyme, paprika, black pepper – to taste.

The method of preparation.

1. Pumpkin cleaned, cut into medium dice 4 carrots cleaned, cut into rings with a thickness of 5 mm., onion (if not large) cleaned, cut into 4 pieces, garlic clove, just cleaned. Stir the vegetables, cover them with water so that it slightly covers them, cook on slow heat for 40 min.

2. The remaining carrots are also cleaned, cut into rings with a thickness of 5 mm., the second onion clean, finely chop, fry until Golden brown in vegetable oil, then add to the vegetables that are cooked, add salt, thyme and paprika.

3. Figure boil until done, mix ground beef, egg, chopped garlic, 1 tablespoon tomato sauce, black pepper and salt.

4. Using a tablespoon shape the balls, put them on ikorodu, add 0.5 tablespoon of tomato sauce, sour cream and water to it almost completely covered the meatballs. Cook on low heat, covered, turning occasionally meatballs 40-50 minutes.

5. Cooked vegetables Porirua until smooth by removing the extra broth, pour the puree in a dish in the centre, put a meatball, decorated with a sprig of dill and sprinkle with sesame seeds. The dish is ready.