Prepare a large saucepan, cut the vegetables into pieces of the same size, this will make it quicker. I always like to have it ready so everything comes in the pot in good time. Melt the butter, sweat the onion with garlic, then add all of the cut vegetables. Let everything turn slightly glassy. Then pour the broth over the vegetables. Now it takes some time to let it simmer slightly. During this time I prepare the other things
Mix the mince with the egg, spices and herbs. Dust some double-grip flour, mix everything in and incorporate the chopped parsley. Set up a pan, heat the oil, turn small balls and fry on all sides. The soup is simmering.
The potato pancakes
Peel the 3 potatoes and stir in the two types of vegetables, the egg, the kefir and the flour (double-grip), salt and marjoram. I like to bake the potato pancakes in a stainless steel pan. This will make them wonderfully crispy. After frying I let them drain on the kitchen crepe (from the fat)
Now everything comes together that belongs together.
I have maybe 2 tablespoons of the grated potatoes. removed and stirred into the soup so I bind the soup without flour. Season to taste, spice up with fresh parsley and serve. Add the meatballs to the soup. Put a clump of sour cream in the center and sprinkle with parsley. Yes that was it.
I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.