Pea Puree Soup with Pickled Cucumbers and Meatballs

Prepare the ingredients for the purée soup.

Rinse the peas, cover with water in a pot, salt, and bring to a boil. Let simmer, covered, over minimum heat for about 2 hours. The peas should be completely tender.

While the peas are cooking, prepare the other ingredients. Peel the carrots. Grate the carrots and pickled cucumbers on a medium grater. Finely chop the peeled onion. Optionally, reserve a small piece of cucumber for serving.

In a frying pan, heat one-third of the vegetable oil (40 ml). Sauté the carrots for approximately 3-5 minutes.

Add the sautéed carrots to the bowl with the minced meat.

Add salt, ground black pepper, and 1 tablespoon of flour to the minced meat.

Mix the minced meat thoroughly.

Heat the second third of the vegetable oil (40 ml) in the frying pan and sauté the onion and pickled cucumbers for approximately 3-5 minutes.

Form small meatballs from the minced meat and coat them in flour.

Heat the remaining vegetable oil in the frying pan and add the meatballs.

Fry the meatballs, stirring occasionally, for about 10 minutes. Since the meatballs are added to the finished soup, you can optionally add a little water to the pan and simmer the meatballs for 2-3 minutes to ensure they are cooked through.

Add the sautéed onion and pickled cucumbers to the pot with the cooked peas.

Purée the soup with an immersion blender until smooth. Place the pot back on the heat and bring to a boil. Cook for 2-3 minutes, stirring constantly to prevent the peas from scorching.

If a piece of cucumber was reserved, slice it into rounds. Serve the pea purée soup, topping each portion with fried meatballs and sliced pickled cucumbers.