Ingredients:

• Chicken fillet
• Ground black pepper

How long to fry chicken fillet

How to fry chicken fillet in pieces step by step instructions with a photo:

Step 1

For work, we need 1 chicken fillet, sunflower oil (2 tablespoons), salt and black pepper, a knife, a kitchen board, a frying pan.

We will need:

• A bowl
• Pan
• Board kitchen

Ingredients:

• Chicken fillet
• Refined sunflower oil
• Ground black pepper
• soy sauce

How and how much to fry chicken fillet in a pan

There are not so many nutritious and at the same time affordable products today, but chicken fillet can still be considered as such. Dishes from this product almost always turn out to be low-calorie, even if you fry it in a pan. Chicken breast cooks very quickly, especially if cut into small pieces. Therefore, many housewives are interested in how much to fry chicken in a pan.

How long to fry chicken fillet

It is important to know how many minutes to fry the chicken fillet pieces, as it is easy enough to overdry. This part of the chicken is considered the driest, so you can easily “recook” it in a pan. If the fillet is cut into small pieces, then on medium heat a golden crust is formed in 5-7 minutes, no more. It is enough to mix a couple of times, and the fillet is ready.

How to fry chicken fillet

Before frying chicken fillet, it must be marinated for at least half an hour. Marinade from wine, soy sauce, lemon juice, kefir and so on, will make the fillet more juicy. But you can just rub it with salt and black pepper, in which case it is especially important to monitor how long to fry the chicken breast. There are no recommendations on how to marinate the fillet correctly and how much - this is a matter of taste, but you definitely don’t need to keep it for a day, as it can deteriorate.

How to fry a whole chicken fillet step by step instructions with a photo:

Step 1

For work, we need 1 chicken fillet, soy sauce - 2 tbsp. l., honey - 1 tbsp. l., sunflower oil - 3 tbsp. l., ground black pepper - 0.25 tsp., bowl, knife, kitchen board, frying pan.

Step 3

In a bowl, combine soy sauce, honey, pepper, sunflower oil (1 tablespoon). Marinate the fillet in this mixture for 30 minutes.

Indian elixir of immortality

In the morning, put crushed cloves of 2 cloves of garlic in an enameled pan
small. Pour in 1 liter. milk, bring to a boil and cook over medium heat for 5-7 minutes,
then remove from heat, infuse for an hour in a warm place, then divide into 4 servings and eat in
during the day. Take 5 days to repeat every 3 months. (sharpness of garlic is removed
milk). In India, such a recipe is called the elixir of immortality.

Chinese tincture "Long life"

Pour chopped garlic up to the neck into a half-liter bottle, pour in two glasses
vodka and put in a dark cool place for 15 days. Add 1 tsp daily at lunch.
l. tinctures for food.

Slavic drink "Zdravushka"

Grind rose hips and mountain ash in a ratio of 1: 1 in a coffee grinder. Boil the mixture for 1 hour.
l. in a glass of boiling water, insist 10 minutes in warmth and drink as tea 2 times a day.

Swedish anti-aging drink "Viking"

Mix a teaspoon of dry rose hips, nettle herbs and knotweed, pour
a glass of boiling water and leave for 3 hours. Drink in the morning instead of tea.

Italian drink of vivacity and longevity

2 tbsp. l mint pour 1 liter of boiling water, leave for 5 minutes, strain. Add juice of 1/2 lemon and 1 tbsp. l.
honey. Take 1 glass at night from February to April and from October to December.
Polish cocktails of youth:

"Pani Valevskaya"

Mix 1 tbsp. l. dry blackcurrant leaves, oregano, 3 tbsp. l blackberry leaves and
bones. 1 st. l. mixture pour 2 cups of boiling water, insist in a thermos for 20 minutes, strain and
drink 1/2 cup after meals..
2nd cocktail:

Mix 2 tsp. blueberry leaves, succession grass, St. John's wort, stone fruit leaves, 3 tsp. fruits
rose hips, 1 tsp thyme. Brew 1 tsp. mixture in a glass of boiling water and drink as tea.

Recipe for longevity: licorice root or licorice infusion.

Pour a tablespoon of powder with a glass of boiling water, leave for 2 hours, drink warm
a tablespoon 3-5 times before meals. An excellent remedy for depression and apathy. For herpes
lips, purulent acne: soak a piece of paper tissue in lotion and leave for 3-4 minutes
apply on the painful area.
Make lotions 4-5 times a day until the inflammation subsides. Store lotion in
refrigerator.

Elixirs of cheerfulness

When the body is depleted, it is useful to use the recommended folk
medicine fortifying recipes:

500 g chopped walnuts mixed with 300 g honey, 100 g aloe juice, 50 g powder
from the roots of parsnips. Store in a dark place. Take 1 tbsp. spoon 3
once a day 30 minutes before meals.
Grind washed blackcurrant berries and pour honey in a ratio of 1: 1,
stir well. Store in a dark cool place. Take 1 tbsp. spoon in
a day 3 minutes before meals, drinking a decoction of the rhizomes of radiola rosea.
Instead of water, it is recommended to drink a decoction of oats - 2 tbsp. spoons of oat grains pour 0.6 l
water, cook over low heat in a sealed container for 30 minutes, cool, strain, add
1 lemon, ground with skin but no seeds.

Oriental elixir of youth

100 ml. lemon juice.
200 g honey.
50 ml. olive oil.
Mix all the ingredients and take one teaspoon on an empty stomach.
In addition to the fact that by using this remedy you will look younger before your eyes (the complexion will improve,
your eyes will shine, your skin will smooth out), you will get rid of constipation (if you suffer from any) and
never know what sclerosis is.

Elixir of youth-1
This remedy perfectly cures shortness of breath, rejuvenates, cleanses the blood. Especially useful
its application to full, middle-aged people.

Crush 400 g of garlic, squeeze the juice from 4 lemons, pour into a jar with a wide mouth. juice and
mix the ground garlic, close the jar with a light linen cloth and put on 24
day in a dark place. Shake when taking. Take once a day at bedtime 1 tsp.
mixture in half a glass of water. After 10-12 days you will feel the absence of fatigue, improve
deep sleep.

Elixir of youth-2
The proposed elixir of youth will help in cleansing blood vessels, as well as relieve shortness of breath.
To prepare it, you will need 1 liter of May honey, juice of 10 lemons and 10 heads of garlic.

Grind all the ingredients well, and leave for a week in a closed jar. Take 1 hr.
l. in the morning on an empty stomach, without missing a single day. The medicine should last for 2 months.

Elixir-3
The effect is amazing: vision improves noticeably, skin becomes smooth, gray hair disappears,
hair becomes thicker and darker. And such a tool.
Compound:
- 200 g of linseed oil (sold in a pharmacy),
- 4 lemons,
- 3 small cloves of garlic
- 1 kg of honey.
Cooking:
grind peeled garlic cloves, 2 peeled lemons, 2 lemons in a peel in a meat grinder.
Mix all the declared products, transfer to a glass jar with a lid and store in
refrigerator.
Application:
take one tablespoon (wooden) half an hour before meals. Preferably 3 times a day
but you can and 1 time (it's better than nothing).

Cut the skin off the eggplant or soak it in salt water for a couple of minutes to get rid of the bitterness. Cut the eggplant into large cubes or thick circles, fry in a hot pan for 5 minutes on each side. If you cut the circles thin, then the seeds from the vegetables may fall out and remain in the pan.
Add eggplant to goulash or stew 10-15 minutes before the dish is ready.

How to fry eggplant with garlic in a pan

Products
Eggplant - 1 small
Flour - 2 tablespoons with a slide
Garlic - 2 cloves
Salt, pepper - to taste

How to fry eggplant
1. Wash the eggplant.
2. Without peeling, cut the eggplant into 1 cm thick sheets.
3. Salt the eggplant and add pepper.
4. Peel and cut the garlic.
5. Cut holes in the eggplant leaves, put the garlic in.
6. Dip eggplants in flour.
7. Put the eggplants on a hot, oiled frying pan.
8. Fry over medium heat for 5-7 minutes on each side.

How to fry eggplant in batter

Products for frying
Eggplant - 1 large
Chicken eggs - 2 pieces
Cream - 2 tablespoons
Wheat flour - 2 tablespoons
Salt, pepper, garlic, herbs - to taste

How to fry eggplant in batter
Wash the eggplant, peel, cut into slices, salt and pepper. Break egg whites into a bowl, add flour, salt and pepper, beat with a whisk. Heat up a frying pan, add oil. Dip each eggplant slice in the batter and place in the hot skillet. Fry eggplants in batter for 7 minutes, then flip and fry for another 7 minutes.
The finished dish can be sprinkled with cheese and garnished with mayonnaise or sour cream.

How to fry eggplant with tomatoes

What you need for frying eggplant with tomatoes
Eggplant - half a kilo
Tomatoes - 4 medium
Garlic - 3 teeth
Salt, pepper - a quarter of a teaspoon
Sunflower oil - 3 tablespoons
Green onions, dill, parsley - a total of 20 grams

How to cook fried eggplant with tomatoes
1. Peel the eggplant from the skin, cut off the stem, cut into rings 1 centimeter thick.
2. Pour boiling water over the tomatoes, peel, finely chop.
3. Peel and rub the garlic on a fine grater.
4. In a hot frying pan, poured with sunflower oil, add eggplant, tomatoes and garlic.
5. Salt, pepper, add herbs.
6. Fry for 15 minutes under the lid, stirring every 5 minutes.

How to fry eggplant for the winter

Products
Eggplant - 2 kilograms
Oil - 3 tablespoons
Salt - 3 tablespoons

Calories in eggplant fried with butter
91 kcal / 100 grams.

How to fry eggplant for the winter
1. Peel the eggplant, cut into circles, grate with salt and leave for half an hour.
2. Squeeze eggplant from excess juice.
3. Heat the pan, pour in the oil, put the eggplant in one layer.
4. Fry for 5-7 minutes on each side until golden brown.
5. Lay eggplant, tamping, in sterilized jars.
7. Pour the eggplants with oil from frying and, if this oil is not enough, heat a little more oil - the oil should completely cover the eggplants.
8. Close jars of fried eggplant.
9. You can store the fried eggplant blank at room temperature, in a cool, dry place for about six months.

Hello hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

Such a cabbage can be closed for the winter, frozen or eaten immediately after cooking.

To quickly jump to the desired recipe, use the links in the blue box:

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is easy and does not take much time.

Ingredients

• cabbage - 1 fork per 2 kg
• garlic - 4 cloves
• carrots - 1 pc.

• water - 1 liter
• vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 partial teaspoon)
• salt - 2 tbsp. spoons
• carnation - 5 pcs
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• bay leaf - 3 pcs
• peppercorns - 10 pcs

Cooking

For cooking, choose a strong head of cabbage, wash it. Shred into thin long pieces.

Grind carrots on a grater.

We send cabbage and carrots to a container of suitable size, mix well. You don't need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the indicated spices to it (see the ingredients for the marinade), except for vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.

Pour the hot marinade into the cabbage, mix and let stand until cool.

Now the cabbage can be transferred to a jar and sent for storage in the refrigerator. To fully reveal the taste, you need to wait 2-3 days. But if you really want to, then you can eat in a day.

Wonderful crispy homemade cabbage. Serve it, watering it with oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. This cabbage can be eaten in a day.

Ingredients

• cabbage - 1 fork (2 kg)
• bell pepper - 1 pc (medium)
• carrots - 2 pieces (medium)
• cucumber - 1 pc (medium)

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 1 tbsp. spoon with slide
• vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Gently mix the vegetables together so they don't choke or release the juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water, add salt and sugar to it. After turning off, pour in the vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

A day later, pickled cabbage is ready! A very easy recipe, which is why many people love it so much.

Pickled Cabbage with Beets - Gurian Cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and it is also suitable for every day.

Ingredients

• cabbage - 1 fork (2 kg)
• beets - 1 pc (large)
• red capsicum - 1 piece (or 1 tbsp. red ground)
• carrots - 1 pc (medium)
• garlic - 7-8 cloves

• water - 1 liter
• sugar - 1 cup
• salt - 2 tbsp. spoons
• bay leaf - 3-4 pieces
• apple cider vinegar - 1 cup
• vegetable oil -0.5 cup
• peppercorns - 6-8 pieces

Cooking

For this recipe, we cut the cabbage into large pieces. Choose firm, springy heads so that the marinade soaks them, not softens them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic into thin slices.

Remove the seeds from the pepper and cut into strips.

Put all the ingredients in a saucepan in layers.

For the marinade, boil water, add all the spices to it, except for vinegar and oil. Let it boil for 5-7 minutes, then turn it off. Now let's add vinegar and oil to our marinade.

We fill them with our cabbage.

Put a flat plate on top, and some weight on it so that it drowns the cabbage well. Let it cool like this and then put it in the fridge.

Gurian pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out it is quite spicy, spicy. Perfectly sets off the dishes on the festive table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a use! We all know how useful ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

• cabbage - 1 fork (2 kg)
• Bulgarian pepper - 1 pc.
• carrots - 1 pc.
• garlic - 4-5 cloves
• ginger - 70 gr

For marinade:

• water - 1.5 liters
• sugar - 5 tbsp. spoons
• salt -3 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• bay leaf - 3 pcs
• ground black pepper - 0.5 tsp
• apple cider vinegar - 150 ml

Cooking

Cabbage, carrots, garlic and pepper cut into thin strips.

Peel the skin from the ginger and cut it into translucent circles.

We put all the vegetables in a saucepan, mix gently, but do not crush.

We prepare the marinade as follows: bring water to a boil and place all the indicated spices in it. Boil for another 5-7 minutes. Vinegar is always placed at the very end, after turning off.

Pour the marinade into the pan and put oppression (a plate with a load) on top so that the vegetables are completely immersed in the liquid.

We wait until it cools down and put it in the refrigerator. Crispy spicy cabbage will be ready for use in a day.

The recipe is just delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

Another favorite and delicious recipe. Cabbage for him is cut large, into quarters.

Ingredients

• cabbage - (a head of cabbage weighing about 1 kg)
• carrots - 2 pieces (medium)
• bell pepper - 1 pc (optional)
• garlic - 4-5 pieces
• cumin - 0.5 tsp

For marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pcs
• vegetable oil - 0.5 cups

Cooking

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After that, we get the cabbage with a slotted spoon. Fill it with cold water to cool down. If in the process the water heats up from the cabbage, you need to replace it again with cold water.

Pass the garlic through a crusher.

Cut carrots and bell pepper into thin strips.

Boil water under the marinade, add spices to it. Let it boil for 5-7 minutes. After turning off, add vinegar, carrots and bell peppers to the same place.

Sprinkle cabbage with cumin and garlic, pour it with marinade with carrots and peppers.

On top we put a plate with oppression. Let's wait until everything cools down and put it in the refrigerator for a day. And you can eat!

Serve cut into smaller pieces and drizzle with carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a delicious recipe

The recipe is quite exotic, rarely anyone cooks cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients

• cabbage - 1 fork (2 kg)
• bell pepper - 3-4 pieces
• carrots -3-4 pieces (medium)
• garlic - 1 head
• sweet and sour apples - 3-4 pcs
• hot pepper - 1 pod

For marinade:

• water -2 liters
• sugar - 1 cup
• salt -4 tbsp. spoons
• apple cider vinegar 6% - 3/4 cup
• allspice -5-6 pieces
• peppercorns - 15 pieces
• bay leaf - 3-4 pieces
• carnation -5-6 pieces

Cooking

Wash the cabbage and cut into fairly large pieces.

Remove the pits from the bell pepper and cut it into 8 pieces with feathers. Do the same with bitter pepper, only we will cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts just before pouring the marinade so that they do not have time to darken ugly.

We put the carrots on the bottom of the pan, put the garlic, carrots and peppers on it. Put apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices are placed in it, in addition to vinegar. We cook 5 minutes.

After turning off, add vinegar. We take out the bay leaf, he did his job.

We fill our cabbage with marinade. The apples will try to float, so sink them on top with a flat plate.

Cover everything with a lid and wait for cooling.

We remove the cabbage in the refrigerator, wait 2-3 days and you're done!

Cabbage is very tasty, wonderful crunches. With her in a duet, apples are very tasty, be sure to try!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has a lot of nuances that are better to see once than to read a hundred times.

Yummy and looks amazing!

Cabbage Pelyustka

According to the rules, the pelyustka should be crispy. Therefore, cabbage for it must be chosen elastic, thick, so that it does not fall apart due to processing.

Ingredients

• cabbage forks 1.2-1.5 kg
• 1 medium carrot, 100 g
• beetroot 1 large, 200 g
• vegetable oil 5-6 tbsp
• garlic 5 cloves

For the marinade

• water 1 liter
• sugar 1/2 cup
• vinegar 9% 200 ml.
• salt 2 tbsp. spoons

Cooking

Remove outer leaves from cabbage. We cut it crosswise, remove the stump. Cut even smaller into pieces of 3-4 cm.

We cut beets and carrots into strips or bars. Garlic - thin circles.

We will lay everything in layers in a jar: the first layer is cabbage, beets are on top of it, then carrots and garlic. We press with the palm of our hand and once again repeat the sequence of layers until it reaches almost to the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool a little. Add oil and vinegar. The marinade should cool before pouring, after which we boldly pour it into a jar of cabbage.

Cover it all with a lid and leave for two days at room temperature. Our cabbage will begin to ferment, and from the beets it will acquire a beautiful pink color.

After that, put the cabbage for another day in the refrigerator.

In general, you can try it the next day. However, for full readiness, it will take a few more days for the thickest leaves to soak in the marinade. So that the color becomes saturated, and the taste is incomparable!

Here are some recipes that you just need to try at least once!

If you liked our selection - save it to social networks using the buttons below.

See you in new articles!

Meatball soup is a favorite first course for millions of people. And this is not surprising, it is prepared very quickly and always turns out tasty and appetizing.

You can cook it from any minced meat - meat, chicken or fish. The first courses of mixed minced meat are very tasty. Either different types of minced meat are mixed, or minced chicken is added to the meat.

There are many recipes for making meatball soup. It is prepared with various vegetables, these are carrots, potatoes, onions, bell peppers, tomatoes, zucchini, cabbage, green beans. Various pasta, rice, barley, legumes are also added. Even cabbage soup and borscht are prepared with meatballs, and there are similar recipes on the pages of my blog.

But due to the fact that this soup belongs to the category of those that cook quickly, legumes and barley are added less frequently than vermicelli and rice. But, if you have time, then, based on today's recipes, you can cook a delicious option with meatballs made from red or white beans, or chickpeas. By the way, if you cook lentil soup, you can cook it as quickly as with rice, and the result will be an unusual and very tasty dinner!

A distinctive feature of the preparation of meatballs is that nothing else is added to minced meat except for onions, salt and pepper, sometimes eggs. This is their difference from, where rice is added to minced meat. Meatballs are much smaller than meatballs.

We will need:

• minced pork + beef - 400 gr
• onion - 0.5 pcs + 1 pc
• egg - 1 pc.
• semolina - 1 teaspoon
• meat or vegetable broth - 2 l
• carrots - 1 pc.
• potatoes - 2 pcs
• dill - 3 sprigs
• olive oil - for frying
• salt, pepper - to taste
• bay leaf - 1 pc.

Cooking:

1. First of all, let's cook meatballs. To do this, peel and finely chop half an onion.

When preparing minced meat, use pork and beef. Pork added to beef will make the meatballs more tender and juicy, and the soup will turn out much tastier.

We twist the minced meat in a meat grinder on our own or take it ready.

2. Mix minced meat with onion, egg, salt and pepper. Mix thoroughly until smooth. Shape into meatballs, cover with cling film and refrigerate.

3. Cut the onion into small cubes and fry it in a small amount of vegetable oil. Fry until browned over medium heat for 5-7 minutes.

4. Grate carrots on a coarse grater, you can use a grater for Korean carrots, so the soup will look more positive. Add it to the fried onion and fry for 2 minutes.

5. Peel and cut the potatoes into not very large cubes.

6. Bring the broth to a boil and put the potatoes in it. When it boils, salt to taste. Boil 5 minutes.

7. Then add chilled meatballs, which we take out of the refrigerator. Cook for 10 more minutes. Sprinkle with herbs.

8. Add fried onions with carrots, bay leaf, let it boil and then simmer for another 5 minutes. Black ground pepper can be added if desired.

9. Then remove from heat, and let stand with the lid closed for 10 minutes.

10. Serve with chopped herbs. Eat with pleasure!

With minced meatballs and vegetables

We will need:

• minced meat - 350 gr
• broth - 1, 5 - 2 liters
• potatoes - 3 pcs
• carrots - 1 pc.
• onion - 1 - 2 pcs
• green string beans - 100 gr
• broccoli or cauliflower - 100 gr
• olive oil - 2 tbsp. spoons
• parsley - 3 - 4 sprigs
• salt, pepper - to taste

Cooking:

Such a soup can be prepared not only with separately taken fresh vegetables, but, for example, in winter, you can also use a frozen vegetable mixture with a similar composition of ingredients.

1. Cut one small onion into small cubes and add it to the minced meat, which must also be salted and peppered. Mix everything thoroughly and form small meatballs. Cover them with cling film and put in the refrigerator.

2. Cut the remaining onion into small cubes and fry in oil for 5 - 7 minutes over low heat until slightly golden.

3. Peel and grate the carrots for Korean carrots, or cut into medium-sized cubes. Add to the onion and sauté all together for 2-3 minutes.

4. Peel and cut potatoes into small cubes.

5. Bring the broth to a boil and add chilled meatballs to it, which should be taken out of the refrigerator. Boil for 5 minutes, then add potatoes and fried vegetables, salt the broth to taste. Cook for 10 more minutes.

The broth can be used both meat and vegetable. But you can also cook soup with water. Meat and vegetables will saturate the broth with their flavors, and it will turn out not only hearty and tasty, but also fragrant.

6. Remove the tails from the green beans and, if any, a hard vein connecting the two halves. Rinse broccoli or cauliflower and beans thoroughly. Add the vegetables to the broth and cook everything together for another 10 minutes.

Potatoes can be replaced with zucchini.

7. Rinse the greens, dry, chop and add to the soup. If desired, add pepper and bay leaf to it.

8. Remove from heat and let stand for 10 minutes with the lid closed.

9. Eat with pleasure!

The same soup can be prepared without beans, adding only broccoli.

Rice soup with meatballs and tomato paste

But with meatballs, you can cook not only borscht, but also delicious cabbage soup. They are especially good when fresh young cabbage appears.

According to this recipe, you can cook soup both in a saucepan and in a slow cooker. Before that, we cooked all the soups in a saucepan, so according to this recipe, let's cook in a slow cooker.

We will need:

• minced pork - 300 -350 gr
• egg - 1 pc.
• fresh cabbage - 1/4 head
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 2 pcs
• frozen green peas - 3 tbsp. spoons
• flour - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• salt, pepper - to taste
• bay leaf - 1 pc.
• greens - for serving

Cooking:

1. Add the egg, salt and pepper to the minced pork and mix everything thoroughly until smooth. Form meatballs from minced meat and roll them in flour.

2. Pour oil into the multicooker bowl, turn on the “Frying” mode and fry the meatballs for 5-7 minutes.

3. Peel vegetables. Cut the onion into small cubes, medium carrots, and potatoes into large cups.

4. Add onions and carrots to the meatballs and simmer for 5 minutes.

5. Then put potatoes and green peas, salt and pepper. Pour in 1.5 liters of hot water.

6. Close the lid. Set the "Extinguishing" mode to 1 hour.

7. 10 minutes before the end of cooking, add chopped cabbage and bay leaf. Salt and pepper to taste if desired.

8. Serve with chopped greens. Eat with pleasure.

As you can see, different recipes are presented today. Thanks to them, you can cook even more different options for delicious soup with meatballs. So potatoes can be replaced with zucchini or zucchini. In the vegetable season, you can actively add bell peppers, fresh tomatoes, green peas or green beans.

If you want to get a more satisfying soup, then you can add rice or vermicelli to it yourself, even if the recipe does not provide for this.

You can cook a spicy soup by adding more pepper, both black ground and red capsicum. Various spices will add piquancy, these are basil, and oregano, and thyme, or other favorite spices.

So you can experiment endlessly with ingredients and spices. Fortunately, chicken, fish or minced meat allow this. They are easy to combine with a wide variety of products. So you can come up with recipes on the go, and cook from those products that are available.

So one of the options, I have already shared on the pages of my blog. I also came up with it on the go from what was. And it turned out very tasty!

I hope that you liked today's presented recipes, and you can choose any of them, or several of them to your taste, and cook a delicious soup with meatballs according to them.

If you have your own delicious recipes, share them in the comments so that everyone can cook according to them. It's great when people cook deliciously and eat deliciously.

And if you liked today's article, share it on social networks. Thus, you will evaluate today's recipes.

And whoever has already prepared delicious soup with meatballs for lunch for his family, I want to say ...

Bon Appetit!