Step 1
Peel the carrots and grate them on a medium grater. If you don't have a grater, slice the vegetable into thin matchsticks using a sharp knife. Remove the onion skin and chop it finely. Peel the potatoes, cut them into neat cubes and soak in cold water to prevent discoloration before adding to the soup.
Step 2
The meatball mixture is always prepared the same way: grind the meat, season with salt and pepper, then mix thoroughly.
Pork-beef blend can be easily shaped by hand. Chicken mince sticks to fingers, so it's better to portion it into silicone molds using a spoon. Freeze the formed balls for 2 hours — this prevents them from falling apart in the broth.
Step 3
Pour 1.5 liters of cold water into a pot and bring to a boil over high heat. Once boiling, add 1 teaspoon of salt, a bay leaf, and a few black peppercorns (optional). Gently drop the meatballs into the boiling water. When it returns to a boil, skim off any foam with a slotted spoon. Reduce heat to medium, cover the pot with a lid, and simmer for 15 minutes to ensure the meatballs cook through evenly.
Step 4
While the meatballs are cooking, sauté onions and carrots in vegetable oil until the carrots soften and the onions turn golden. Then add the sautéed vegetables and diced potatoes to the pot. If the broth stops boiling after this, bring it back to a boil and reduce the heat. Simmer covered for 25 minutes.
Add dried herbs 10 minutes before the soup is done. Fresh herbs should be added at the very end – they shouldn't cook for more than 5 minutes. The most delicate herbs (like dill or parsley) are best added directly to bowls before serving, without cooking.
