Meatball soup

Parsnip soup: a comforting and satiating treat

Parsnip soup is more than just a recipe; it's a culinary tradition that brings together family meals and moments of warmth and comfort. This delicious, flavorful and nutrient-rich soup can be served on its own or with chili peppers for a spicy kick. It's perfect for chilly days or when you need a little pick-me-up. Let's discover together how to make this tasty soup!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6-8

Ingredients

- 500 g beef (preferably the thigh or neck)
- 1 black pepper
- 2 tablespoons broth (concentrated tomato sauce)
- 1 celery (about 150 g)
- 1 teaspoon dried dill
- 1 teaspoon chopped fresh parsley
- 1 egg
- 1 white onion (medium)
- 3 tbsp salt (adjust to taste)
- 1 parsnip
- 1 carrot (large)
- 1 pepper (preferably red or green)
- 1 tomato (medium)
- 50 g rice (preferably long grain)
- 2 tablespoons semolina
- 200 ml of putina stock (or to taste)
- A handful of spaghetti (optional)
- Chilli peppers (to serve, optional)
- Sour cream (to serve, optional)

Preparation of the parsnip soup

1. Preparing the vegetables: Start by peeling the vegetables. Chop the celery, parsnips, carrots, peppers, tomatoes and onions. Cut the carrot, onion, tomato and pepper into small cubes, while the celery and parsnips can be cut into halves or quarters.

2. Boiling the vegetables: Put all the cut vegetables in a large pot of water. Add 3 tablespoons of salt and 2 tablespoons of stock. Simmer over medium heat until vegetables are tender (about 15-20 minutes).

3. Preparing the meat: Meanwhile, mince the beef in a food processor or with a knife until it becomes a fine paste. If you prefer a more rustic texture, you can leave it a little thicker.

4. Mixing the ingredients for the meatballs: In a large bowl, beat the egg well, then add the minced meat. Stir in the rice (previously washed) and semolina, along with the dill, parsley, salt and pepper to taste. Mix well until all ingredients are uniform.

5. Shaping the meatballs: When the water in the pot comes to the boil, shape the meatballs with wet hands (so they don't stick) and carefully place them in the pot of water. Make sure the meatballs are evenly sized to cook evenly.

6. Adding the borscht: When the meatballs are almost cooked through (after about 15 minutes), add the borscht, taste and adjust the seasoning. If you like a more sour taste, you can add more bors.

7. Adding spaghetti: In the last 5 minutes of cooking, you can add a handful of spaghetti. This will add a nice consistency and an appealing look to the soup.

8. Finishing: Once everything is cooked through, add the parsley and fresh dill, stirring gently.

9. Serving: Serve the parsnip soup warm, with a dollop of cream on top and chili peppers on the side for those who love it spicy. Serve with a slice of fresh bread or crunchy croutons.

Useful tips:

- Meat choice: Use fresh, quality beef for juicy meatballs. You can also experiment with pork or chicken, depending on your preferences.
- Vegetables: Add other vegetables depending on the season or what you have on hand, such as zucchini or potatoes. These will enrich the flavor of the soup.
- Bors: If you don't have bors de putina, you can use lemon juice or vinegar to get a tart touch. Adjust the amount to taste.
- Variations: For a lighter version, omit the spaghetti and serve the soup with a fresh salad.

Calories and nutritional benefits

Parsnip soup is an excellent nutritional choice. One serving contains about 250-300 calories, depending on the ingredients used. It is high in protein thanks to the meat, rice and egg, and the vegetables provide a significant amount of vitamins and minerals. It is an ideal choice for a healthy and filling meal.

Frequently asked questions

1. Can I use other types of meat? Yes, you can use pork or chicken. The taste of the soup will vary, but it will be just as delicious.
2. How long can the soup be refrigerated? The soup can be refrigerated for up to 3 days. Make sure you store it in an airtight container.
3. Can I freeze the soup? Yes, parsnip soup can be frozen, but it is recommended that you freeze it without the added pasta. When you want to serve it, you can add fresh pasta.

Serving recommendations

Parsnip soup goes perfectly with a slice of fresh bread or crunchy croutons. A green salad with tomatoes and cucumber is also a great accompaniment to complete the meal. For a drink, a dry white wine or a fresh fruit compote will bring the perfect balance.

Now that you have all the information you need, all that's left to do is to get cooking and enjoy the wonderful aroma and taste of the parsnip soup! This recipe will not only warm your heart, but will also bring a smile to your loved ones' faces when you serve it. Enjoy!