Puree soup with potato balls - everyone will be fed and happy

Puree soup with potato balls - everyone will be fed and happy

Ingredients

• 0.5 kg of pork on the bone,
• 0.5 l heavy cream,
• 1-2 stalks of celery,
• 300 g frozen green peas
• 200 g cabbage
• 200 g bacon
• 80 g bread crumbs
• a few sprigs of thyme or sage,
• salt, hot pepper to taste,
• fresh herbs for serving.
• For potato balls:
• 0.5 kg of potatoes,
• 1 tbsp. a spoonful of butter
• 1 egg,
• 3 yolks,
• grated cheese,
• nutmeg,
• vegetable oil for frying

Directions

1. Wash the pork and pat dry with a paper towel. Put the meat in a saucepan, cover with water, add sprigs of sage and thyme and cook until tender, skimming off the foam. Then strain the broth.
2. Pour the broth back into the saucepan and put on fire. Wash the leeks, cut the white part into rings and fry in a saucepan in vegetable oil until golden brown. Transfer the leeks to a saucepan with meat broth.
3. Wash celery stalks, dry and chop finely. Chop the cabbage. Add green peas, cabbage, celery to the broth, season with salt and simmer for 10-15 minutes.
4. Boil the potatoes in a separate saucepan and mash them in mashed potatoes. Grate the cheese on a medium grater and add to the potato mass. Then add butter, 3 yolks and nutmeg. Mix well.
5. Form small balls from mashed potatoes, roll them in bread crumbs, and then fry in oil for 2-3 minutes.
6. Remove the soup from heat, beat with a blender until smooth. Put the puree soup on the fire again, pour cream into it in a thin stream, pepper. Cook, stirring constantly, for another 5-7 minutes. Serve the soup with potato balls and sprinkle with herbs.