Grandma’s Soup
Bright, flavorful, and colorful, following grandma’s recipe! Hearty and rich, Grandma’s Soup will delight adults and especially children. Perfect for quickly feeding the whole family. Serve with fresh homemade sour cream for extra flavor.
Updated : 26 September, 2025
Easy
About 45 min.
Ingredients
200 grams
Beef mince
2
Onion
3
Potato
1
Carrot
4 tablespoon
Vegetable oil
250 grams
Wheat flour
1
Eggs
100 milliliters
Water
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If you have a piece of beef, rinse, pat dry, and grind it through a meat grinder.
Step 2
Make dough for the rolls: beat an egg in a deep bowl, add a pinch of salt and water. Mix until smooth. Sift the flour.
Step 3
Gradually pour the egg mixture into the flour, kneading a firm dough. You may need slightly more or less flour depending on its quality.
Step 4
Form dough into a ball, wrap in plastic or cover with a bowl, and rest for 20 minutes.
Step 5
Meanwhile, prepare the filling: peel and finely chop or grate a small onion. Add it to the meat. Season with salt and a pinch of black pepper.
Step 6
Mix well. If the filling is very thick, add a little cold water and mix again.
Step 7
Peel, rinse, and pat dry the potatoes, carrots, and second onion. Cut potatoes into small cubes, carrots into thin sticks, and onion into quarters or smaller rings.
Step 8
Place potatoes in a pot, cover with cold water. Amount depends on desired soup thickness - about 1.5-1.8 L for a thick soup. Bring to a boil on high heat, then reduce and simmer with partially covered lid for 15 minutes.
Step 9
In a pan, heat vegetable oil (optionally add 1 tsp butter for richer flavor). Sauté onion and carrots until lightly golden.
Step 10
Knead dough again, divide into 3-4 pieces for easier handling.
Step 11
Roll one piece into a thin sheet, 1-1.5 mm thick. Spread the meat mixture thinly.
Step 12
Roll tightly into a cylinder.
Step 13
Cut into 2–3 cm pieces. Repeat with remaining dough and filling.
Step 14
Increase heat under the pot to maximum. Add the rolls to the potatoes. Bring to a boil, reduce heat, and cook until everything is done (about 5 minutes). Season with salt.
Step 15
Add the sautéed onion-carrot mixture, wait for a boil, then remove from heat.
Step 16
Serve with fresh herbs, ground pepper, and sour cream in each bowl.