Hearty soup with sauerkraut and meatballs Russian style

Ingredients for 2 servings:

• 1 liter of water
• 300 g minced meat
• 1 egg(s)
• 2 onions
• 1 carrot(s)
• 350 g sauerkraut
• 125g bacon
• 20 g butter
• 4 tbsp flour
• Salt
• pepper
• Parsley, fresh
• 3 tbsp tomato paste
• 2 bay leaves

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Original name Shchi – hard to pronounce, but delicious

Bring water to a boil. Mix the ground beef, egg, 2 tablespoons of flour, and 1 chopped onion; season with salt and pepper. Form the mixture into small (approx. 2 cm in diameter) meatballs and add them to the boiling water. Add the sauerkraut and simmer over low heat for about 15 minutes. Chop the second onion, grate the carrots, and fry with the bacon. Add the tomato paste, add it to the soup, and continue cooking for about 10 minutes. Melt the butter in a pan, add 2 tablespoons of flour, fry briefly, and add it to the soup. Season with salt and pepper. Add the bay leaves. Chop the parsley, sprinkle it on top, and serve.