It is quite an unusual but lovely combination (the most known sweet and sour is probably a Chinese sauce or soup). This is however a very good, honest, filling and well worth making soup (I feel like Jamie saying this 🙂 ).
This is Magda Gessler’s recipe from her new book „Smaczna Polska”.
Ingredients for 6 people
For the soup
1/2 small celery
2 tablespoons butter
1 1/2 litre of water
1 bay leaf
5 grains of allspice
half a cup of cream
1 tablespoon of flour
1/2 cup of cider vinegar
For the meatballs
250g minced pork
handful of fresh marjoram (I used dried)
3 tablespoons of cream
3 tablespoons of bread crumbs
salt and pepper
about 1 cup flour ( I used up only 1/4 cup)
Serve with boiled potatoes .
1. Peel and grate carrots, celery and parsley, put it in a big pan, add water, bay leaf, allspice, a little salt and simmer.
2. Cut the onion into small cubes, fry in butter without colouring it and add to the boiling vegetables.
3. For the meatballs: mix the meat with egg, marjoram, cream and breadcrumbs. Season with salt and pepper.
4. Roll tiny balls – smaller than a walnut. Toss them in flour and set on a floured board.
5. When the vegetables are soft, drop the meatballs gently into the soup. Let it simmer for few minutes.
6. Mix the cream with the flour in a little bowl thoroughly making sure that there is no lumps. Pour a ladle of soup into it and mix again. Then add cider vinegar to the mixture, mix well and pour it into the soup. Season with sugar.
7. The soup should be slightly sour. Serve with boiled potatoes .