Yoghurt and cabbage soup with minced lamb balls

Name: Yoghurt and cabbage soup with minced lamb balls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 washer (approx. 20 g) Toast; 2 Onions; 3-4 Garlic cloves; 1 egg (size M); 300 g Lamb minced meat; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp ground cumin; 1 red pepper; 1 (600 g) small head pointed cabbage; 2 stem(s) Marjoram and thyme; 1 red chilli pepper; 6 TABLESPOONS Olive oil; 2 (400 ml each) Glasses Poultry Fond; 50 g Butter; 150 g Whipped cream; 15 g Cornstarch; 150 g Whole milk yoghurt; 7-10 Tbsp Marjoram

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 washer (approx. 20 g) Toast
2 Onions
3-4 Garlic cloves
1 egg (size M)
300 g Lamb minced meat
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp ground cumin
1 red pepper
1 (600 g) small head pointed cabbage
2 stem(s) Marjoram and thyme
1 red chilli pepper
6 TABLESPOONS Olive oil
2 (400 ml each) Glasses Poultry Fond
50 g Butter
150 g Whipped cream
15 g Cornstarch
150 g Whole milk yoghurt
7-10 Tbsp Marjoram

Directions

1
Soak toast in cold water. Peel and finely dice onions, peel and finely chop garlic. Knead squeezed toast, egg, half of the garlic, 1/4 of the onions and minced meat.
2
Season to taste with salt, pepper and cumin. Form small meatballs and put them in a cool place. Clean, wash and finely dice the peppers. Clean the pointed cabbage, cut into large pieces, wash and put into boiling salted water.
3
Cook for about 2 minutes, drain and drain well on a sieve. Wash the marjoram and thyme, dab dry and pluck the leaves from the stalks. Wash the chilli pepper, cut in half lengthwise and scrape out the seeds.
4
Heat 2 tablespoons of olive oil in a pot, fry the remaining onions and garlic until transparent. Deglaze with chicken stock, add chilli pepper, bring to the boil and simmer for about 10 minutes at low heat.
5
Then remove the chilli pepper from the stock, add butter and cream and puree everything. Stir the starch and yoghurt until smooth. Bring the stock to the boil again and stir in the mixed yoghurt. Bring to the boil.
6
Season to taste with salt, pepper and cumin. Keep warm. In the meantime, heat 2 tablespoons of oil in a large frying pan and fry the meatballs for about 5 minutes over medium heat, turning several times.
7
Heat 2 tablespoons of oil in a casserole dish and fry the peppers and cabbage for about 4 minutes, turning them over. Season with salt and pepper. Add vegetables and meatballs to the soup and serve in a tureen garnished with marjoram.