Katja's sour soup with meatballs

Ingredients for 6 servings:

• 1 kg minced meat, mixed
• 1 roll from the day before
• Water for soaking
• 1 onion(s)
• 1 egg(s)
• e.g. breadcrumbs
• salt and pepper
• Paprika powder
• 1 jar of pickles
• 60 g mushrooms (mixed mushrooms), dried
• 700 g potatoes
• Vegetable broth, granulated
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

This is a random recipe—it’s a hit with our family and friends. It’s quick and delicious.

Soak the bread roll from the previous day in water, squeeze out the excess water, and add it to the minced meat. Dice the onion and add it to the minced meat along with the egg. Mix everything together and season with salt, pepper, and paprika. If the minced meat is too loose, you can thicken it by adding breadcrumbs. Roll the mixture into small meatballs. Peel the potatoes and dice them. Dice the cucumbers as well. Soak the mixed mushrooms according to the package instructions. Fill a slightly larger pot (I always use a 7-liter pot) about halfway with water and bring it to a boil. Then add the meatballs to the boiling water. As soon as the meatballs float to the top, add the diced potatoes. Simmer the soup until the potatoes are tender. Add a little granulated broth, if desired. Then add the diced gherkins, the strained cucumber juice, and the soaked mushrooms. Season to taste and bring back to a boil briefly. The soup tastes best when prepared a day in advance. It gains more flavor with each boil.