John Myers
Ingredients for 6 servings:
- 1 ½ kg minced meat
- 1.2 liters of water
- 1 liter of milk, 3.5%
- 2 cups of sweet cream
- 2 cups sour cream
- 5 large onions
- 8 bay leaves
- 15 grains of allspice
- 5 tbsp vinegar
- 2 tsp salt
- 3 tbsp breadcrumbs
- 1 egg(s)
- 2 tsp, heaped mustard
- 15 thick potatoes, waxy
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Traditional recipe from Grandma’s cookbook
Cut 4 of the 5 onions into eighths. Bring water to a boil in a large soup pot. Add bay leaves, allspice berries, and chopped onion and simmer for about 1/2 hour. In the meantime, mix the ground pork with a finely chopped onion, breadcrumbs, egg, and mustard. Lightly season with salt and pepper. Form the mixture into meatballs about the size of a golf ball. Add the milk to the water and spices and bring the soup to a boil. Add the meatballs to the soup and bring to a boil, then simmer for about 20 minutes, until the meatballs are tender. Peel the potatoes and cook them separately in salted water for about 20 minutes. Then add the sweet and sour cream to the soup. Caution: Do not return to a boil, or the cream will curdle! Finally, season to taste with vinegar and salt. The soup should have a slightly tart taste. Serve the potatoes in soup bowls and pour the soup, meatballs, and onions over them. Do not eat the bay leaves and allspice berries.
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