Ingredients: 2 beets, 1 canned tomatoes without leather, 1 red sweet pepper, 1 bulb, handful of kinse leaves, 1 clove of garlic, 2 liters of chicken broth,
50 g sour cream, 1-2 tbsp. Spoons of olive oil, 1 t. Spoon of cream oil, chopping of fresh black pepper, ½ h. spoons of sea salt. For meatballs: 400-500 g mince from lamb and veal, 1 tbsp. Spoon of the Kuskus, 3-4 twigs of thyme, pinching zira, chopping fresh black pepper, chopping sea salt.
Cooking method: Onions clean and chop finely. Heat in a heavy pot of olive and butter and fry onions. Sweet pepper remove a fruit with seeds, pulled into small cubes. Add pepper into a saucepan with bow and fry on slow fire. Clear garlic, melted finely and send to vegetables, salving, pepper and squeeze a little. Beetle cleaned, cut into small cubes, add to a saucepan with vegetables and mix everything. After 10 minutes, we put canned tomatoes, mix and warm up to vegetables. Prepare meatballs: join mince, thyme leaves, couscous, zira, salt, pepper, wash everything and shape small balls. In a saucepan with vegetables, pour hot chicken broth, mix, lay out meatballs and cook until ready 12-15 minutes. Keenes are finely chop. Soup pour into plates, sprinkle with cilantro and serve with sour cream.