To prepare a delicious fish meatball soup, let's start with the necessary ingredients and steps. First, make sure you have the following ingredients on hand: 500 grams of fresh fish (preferably white fish fillet), 1 carrot, 1 onion, 1 bell pepper (any color you prefer), a few sprigs of fresh parsley, 100 grams of rice, 1 egg, 2-3 tablespoons of olive oil, salt to taste, and 1 liter of borscht (or water, depending on your preference).
Start by cleaning and washing the vegetables. The carrot and onion should be finely chopped, and the bell pepper should also be diced into small cubes. The fish, after being washed, needs to be skinned and any bones removed, then finely minced using a meat grinder. This is an essential step, as the texture of the meatballs will depend on how well the fish is ground.
Once you have prepared the fish, add the grated carrot, chopped onion, and parsley, along with a handful of washed rice and salt to taste. Break an egg and incorporate it into the mixture. Mix all the ingredients well to obtain a homogeneous composition. Cover the bowl with plastic wrap and let it chill in the refrigerator for about half an hour to firm up the mixture and make it easier to form the meatballs.
Meanwhile, turn on the Philips cooker or place a pot on the stove. Add 2-3 tablespoons of olive oil and let it heat up. When the oil is hot, add the chopped vegetables (carrot, onion, and bell pepper) and sprinkle a little salt to help them soften faster. Choose the Fry function on the cooker and set it for 5 minutes to sauté. You will notice that the flavors will combine, and the vegetables will take on a golden color.
After the vegetables have sautéed, add enough water to cover all the ingredients, and select the Boil function. Close the lid and proceed to form the meatballs. With the help of wet palms, form small balls from the fish and vegetable mixture. Carefully place them in the pot with boiling water. Add salt to taste and let them boil for about 20 minutes.
Separately, in another pot, boil the borscht with a bit of salt, then add it to the pot with the meatballs. Let it boil for a few more minutes, then you can add some fresh parsley or lovage leaves if you have them available. Once the soup is ready, turn off the heat and let the borscht sit covered until serving. This dish is a refreshing delicacy, and the fish meatballs are so fluffy that they simply melt in your mouth. Buon appetito!
Start by cleaning and washing the vegetables. The carrot and onion should be finely chopped, and the bell pepper should also be diced into small cubes. The fish, after being washed, needs to be skinned and any bones removed, then finely minced using a meat grinder. This is an essential step, as the texture of the meatballs will depend on how well the fish is ground.
Once you have prepared the fish, add the grated carrot, chopped onion, and parsley, along with a handful of washed rice and salt to taste. Break an egg and incorporate it into the mixture. Mix all the ingredients well to obtain a homogeneous composition. Cover the bowl with plastic wrap and let it chill in the refrigerator for about half an hour to firm up the mixture and make it easier to form the meatballs.
Meanwhile, turn on the Philips cooker or place a pot on the stove. Add 2-3 tablespoons of olive oil and let it heat up. When the oil is hot, add the chopped vegetables (carrot, onion, and bell pepper) and sprinkle a little salt to help them soften faster. Choose the Fry function on the cooker and set it for 5 minutes to sauté. You will notice that the flavors will combine, and the vegetables will take on a golden color.
After the vegetables have sautéed, add enough water to cover all the ingredients, and select the Boil function. Close the lid and proceed to form the meatballs. With the help of wet palms, form small balls from the fish and vegetable mixture. Carefully place them in the pot with boiling water. Add salt to taste and let them boil for about 20 minutes.
Separately, in another pot, boil the borscht with a bit of salt, then add it to the pot with the meatballs. Let it boil for a few more minutes, then you can add some fresh parsley or lovage leaves if you have them available. Once the soup is ready, turn off the heat and let the borscht sit covered until serving. This dish is a refreshing delicacy, and the fish meatballs are so fluffy that they simply melt in your mouth. Buon appetito!
Ingredients
- 1 fresh salmon medallion - 2 carrots - 2 dried onions - 1 red bell pepper - 1 handful of rice - 1 country egg - 1 liter of water - 500 ml of homemade borscht - 2-3 tablespoons of olive oil - green parsley - salt