Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Potato soup with meatballs

Potato soup with meatballs

Potato soup with meatballs
175 Potatoes, carrots 20, parsley 5, 20 onions, tomato puree 5, 5 table margarine, herbs;
For meatballs: beef, lamb or pork 57, 5 onions, eggs 4, 5 water and pepper.

The roots slice or cubes, chop the onion, add the tomato puree and fry all together on fat. Potatoes cut into cubes.
In the boiling broth or water to put roots, bring to a boil, add the potatoes and cook for 15-20 minutes. At the end of cooking the soup with salt.
Meat miss a few times through a meat grinder, mix with finely saute chopped onions, softened butter, raw eggs, salt and pepper (you can pour 10-12 grams of cold water). To cut meatballs in the form of balls of 8-10 g and cook in the broth, or salted water 5 to 6 minutes.
Cook the meatballs in a potato soup. Serve the soup with greens and meatballs.


  1. Simple meatball soups can be really tasty. The parsley in this one must makes it lovely and fresh too.

  2. Potato soup is such a warming, wholesome meal - great for feeding a crowd!

  3. I love potato soup and this sounds delicious! I am definitely going to try this recipe out!


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