Instructions:
- Prepare the meatballs – Mix all meatball ingredients until smooth. Shape into small balls (about 1 inch). Set aside.
- Start the soup base – In a pot, heat lard/oil. Sauté onion until golden. Add carrots, parsnip, and bell pepper. Stir in paprika and tomato.
- Add broth – Pour in broth/water, add bay leaf and caraway seeds. Bring to a gentle boil.
- Cook the meatballs – Drop meatballs carefully into the simmering soup. Lower heat and cook for about 20 minutes, until meatballs are cooked through.
- Make it sour – Stir in vinegar or sauerkraut juice little by little, tasting until pleasantly tangy.
- Finish & serve – Adjust seasoning. Garnish with parsley. Serve hot with fresh bread.
🍽 Notes:
- Some versions add rice inside the meatballs (like a mini töltött paprika filling).
- If you have sauerkraut on hand, adding a little chopped sauerkraut makes it even more rustic.
- Best enjoyed the next day when flavors deepen.
Would you like me to also share the Transylvanian variation, where meatballs are simmered directly in a sauerkraut-based broth for extra tang?
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