Selta – Soup with Fenugreek Seeds

Put the fenugreek seed powder in a large enough bowl, sprinkle with 3/8 liter of cold water and leave to soak for about 2 hours. Rinse the cooled long-grain rice in a sieve, cook with 8 tbsp. water and a pinch of salt at low temperature for about 20 minutes with the lid closed, set aside.

Put the minced meat in a suitable bowl. Chop the parsley leaves, add a pinch of salt and pepper to each liter and form small balls. Boil 1/4 l of water with salt, pre-cook the balls in it for about 5 minutes, lift them out, put the clear soup and balls aside. Coarsely chop the chives. Peel the garlic clove and cut into cubes. Clean peppers, rinse, cut 2 peppers into sluek-ke and chop with chives and garlic in blitz chopper.

Carefully pour off the water from the fenugreek powder. Whisk the paste heartily with a wooden spoon until it becomes creamy. pour an eighth of a liter of cold water in the middle, after about 2 min carefully pour off. Cut the peppers in half, clean them and dice them. Cut the third peppers into strips.

In a saucepan, heat the oil over medium-high heat. Pour in peppers, pepperoni strips and meatballs, sprinkle cumin over balls and mash. Fold in egg and long grain rice.

Stir in clear soup and chopped vegetables, bring to a boil. Add fenugreek porridge, but do not fold in. Boil for about min

let bubble at high temperature

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