Ingredients:

Potato 3 pcs. medium size 1 carrot Bow 1 head Dill 1 bunch Ground beef 300-400 gr. Egg 1 pc. Salt, pepper to taste Rice 2 tbsp. l Garlic 1 clove Water 2.5 liters

First, prepare all the vegetables they need to be peeled, rinsed and start slicing. We chop the potato into small sticks. Then put in a bowl and fill with cold water so as not to darken. It can be set aside for now.





We cut one medium carrot in half rings or quarters. If you want, you can just grate it. We chop the onion finely for frying, but only half. The second will go to mincemeat.





Now prepare the stuffing. For him, grate half the remaining onion. Next, finely chop a small bunch of dill. Add salt, pepper, clove of garlic, egg.


Rice before adding to the mince must be soaked in boiling water for about thirty minutes. If you have it ready-made, then it is better to put it in which case it will not climb out of meatballs. Chopped greens are also sent to the meat and mix well.





By the way, so that the meatballs do not fall apart in the soup, in the process of mixing the minced meat it would be better not just to knead it, but to beat it well.


To do this, take it in hand and throw it back into the bowl, it should be repeated ten times. Then your meat balls will definitely be perfect.


It's time to shape the meatballs. Using a teaspoon, we collect the minced meat and sculpt the balls in our hands about the size of a walnut. The plate on which you will spread it is better to moisten with water so that nothing sticks to it.


We put a large frying pan on the fire and pour a little vegetable oil there. Immediately without waiting for heating, we send already prepared carrots and onions to it. We will not fry them, you just need to put out a little literally two minutes so that they reveal their aroma and give a beautiful color to the future broth.





At the same time, we put a pot of water on the stove to heat and bring to a boil. We salt it and add ready-made stewed vegetables from the pan. Then leave to cook over low heat.





While our broth is boiling, you can begin to fry the meatballs. Of course, this can not be done at all, but they will be much tastier and more beautiful. To do this, we take a pan, pour vegetable oil there and spread our balls. In this case, the fire should not be strong.





As soon as everything is laid out, you can slowly begin to turn it over. It’s not necessary to bring to readiness, the most important thing here is that they are covered with a crust. The whole process will take only a couple of minutes. As soon as they are browned on both sides, turn off the fire.





Now we return to the broth in it, we send potatoes to boil, as well as salt and pepper to taste. And as soon as everything boils, carefully lay the meatballs, trying to leave all the fat that was formed during the frying process.





Sprinkle with dry garlic, dill and bay leaf. We leave to cook our soup with an open lid for another fifteen minutes.


At the end of cooking, adding freshly chopped dill, turn off the heat and close the pan. At this stage, our dish is completely ready.