Soup with Meat and Mung Beans

This highly aromatic, hearty yet light soup with meatballs, cabbage, and green peas is prepared quickly using readily available ingredients. It's a perfect solution for a weekday lunch.

This pea soup with apples combines tender meat, peas, and fresh apples for a unique flavor. Prepared with tomato sauce and herbs, it will be an aromatic and hearty dish.

Separate the pulp from the bones and mince the meat. Prepare broth from the bones and some of the meat, covered. To make kyufte, combine the minced meat with a beaten egg, boiled rice, onion passed through a meat grinder, and spices. Mix thoroughly until homogeneous, salt, chill for 10-15 minutes, and then form egg-sized balls. Insert 1-2 pitted cherry plums into the center of each ball. Remove the meat and bones from the finished broth, then add the prepared kyufte, boiled chestnuts, peas, finely chopped onion, and other components. Cook over high heat, then simmer for another 5-7 minutes over low heat. Season with finely chopped and fried lamb fat (kurdyuk) and finely chopped spices.

Pea soup with yeast dough dumplings is a hearty and aromatic first course. The peas are soaked in advance, then cooked in broth. Diced potatoes, onions, and carrots are added. Once the vegetables are cooked, yeast rye dough dumplings are introduced into the boiling broth, which float to the surface when done. This soup can also be prepared without potatoes, by increasing the amount of peas or dumplings. Serve with onions fried in ghee or butter. Optionally, season your portion with qatiq at the table, avoiding adding it to very hot soup to prevent curdling. For the dumplings, you can use yeast rye dough intended for baking bread.

This chicken soup is highly popular in our family due to its exceptional flavor.

For lunch, we recommend a rich soup with peas and beef, prepared from tender meat.