Chorba with meatballs and croutons

1 serving


Put the passaged vegetables in the boiling bone broth, add the boiled kvass, cook for 5 minutes and season with sour cream or cream. We pass beef along with onions through a meat grinder, add egg, salt, pepper, water or milk and whisk well. Cut the finished mince into balls the size of walnuts and steam (or fry lightly in a pan). From white bread, cut the crust, cut it into small cubes and dry it in the oven. Serving to the table, put meatballs in each plate, fill them with chorba and sprinkle them with finely chopped greens. We serve croutons separately.