Sunday, January 31, 2010
Ugrali kifta shorva (Meatball soup with vermicelli)
Usually this soup is prepared from home made vermicelli- "Ugra" which is already introduced by me earlier. But you can also make it with ready vermicelli. Both are tasty. To show you how I today made with vermicelli.
300 gr of minced meat
60 gr of short rice washed
1tsp of ground coriander
Salt to taste
Approximately 120 gr of vermicelli
Chicken broth 1 liter(optional)
Fresh chopped coriander
Mix well minced meat, rice, salt, coriander and egg together. Form handful balls. Boil broth or water in a pan. After it reaches hard boiling point, add some salt and put meatballs in it. Put 4 balls for each person. In my case I put 12 balls. Let it simmer for 25 min. After add in vermicelli(or "Ugra") and continue to simmer until vermicelli is done. Serve with 1 tbsp of sour cream and pinch of fresh chopped coriander.
Every time try to make fresh "Shorva" boiling a new water and adding the rest of the balls and vermicelli, rather then making them at ones and keeping it until next serving.
Enjoy this soup!