Perisoare basket

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 3 carrots
• 1 kohlrabi
• 120 g spring onions
• 300 g minced meat, mixed
• 1 onion(s)
• 150 g rice
• 1 egg(s), size M
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Romanian vegetable soup with meatballs

Peel the carrots. Grate one for flavor and color, and dice the others. Wash, deseed, and dice the bell peppers. Peel and dice the kohlrabi, and finely chop the leeks (slicing is enough). Sauté the grated carrot in a little oil in a large pan or soup pot. After two to three minutes, add the remaining vegetables. Season well with salt and, after one to two minutes, add water until the vegetables are covered by two to three fingers. This is important so that the water isn’t completely absorbed and the soup actually turns into a soup. Bring to a boil. Peel and dice the onion. Then mix the cubes with the ground meat, egg, and rice, and form them into meatballs. The size of the balls is up to you. Place the meatballs on top of the vegetable soup and simmer for about thirty to forty minutes. The balls should have a typical brown color, and the rice should be cooked through.