PREPARATION:
For the meatballs:
Mince, salt, black pepper and chopped parsley mix thoroughly cutting, and make meatballs the size of a walnut, roll in flour.
In a saucepan melt butter, add finely chopped onion and fry until golden brown, add tomato paste, then add the water and well washed rice, and cook until half ready rice, then add the meatballs and continue cooking over low heat until cooked.
Grated garlic, add to yogurt and mix thoroughly, add 1 spoonful of soup (to remove from the heat of the pan) and stir. A mixture of yogurt slowly, slowly add to soup, and the need to stir the soup, and then salt. In frying pan melt 1 tablespoon butter, add red pepper and mint, overcook 2-3 minutes and add to soup. Ardent lodge on the table.
For the meatballs:
Mince, salt, black pepper and chopped parsley mix thoroughly cutting, and make meatballs the size of a walnut, roll in flour.
In a saucepan melt butter, add finely chopped onion and fry until golden brown, add tomato paste, then add the water and well washed rice, and cook until half ready rice, then add the meatballs and continue cooking over low heat until cooked.
Grated garlic, add to yogurt and mix thoroughly, add 1 spoonful of soup (to remove from the heat of the pan) and stir. A mixture of yogurt slowly, slowly add to soup, and the need to stir the soup, and then salt. In frying pan melt 1 tablespoon butter, add red pepper and mint, overcook 2-3 minutes and add to soup. Ardent lodge on the table.
