Polish Style Meatballs and Beetroot Soup

The Great Polish Validation! When you do something inspired by Polish cuisine, and then a polish person tells you it's good. Satisfaction! This number is a delicious beetroot and radish soup, that starts off sour, then moves into delicious meatiness, tied together with light sage and deep rosemary. Serve with some polish rye bread for a full experience!

Ingredients (for 4)

For the Soup

2 cubes of lamb oxo (500ml lamb stock) 2 beetroot, peeled and cubed 8 radishes, halved 8 button mushrooms 3 stalks of celery, finely sliced 5 cloves of garlic peeled and minced

2 Onions, Roughly Chopped

1 sprig of rosemary 1 heaped Teaspoon Hungarian paprika 2 teaspoons sage Rind of one orange, in 4 big quarters 1 tablespoon polish spirit vinegar

Olive OIl

Salt

Pepper

For the Meatballs 500g 15% Fat Beef Mince 4 cloves of garlic, peeled and very finely minced 3 tablespoons olive oil Salt Pepper Half a cup of milk Half a cup of rolled oats Two teaspoons dried oregano

For the Mash 400g potato, peeled and diced 1 large orange kumara peeled and diced Olive oil Salt

Method

In a large pot pour a lug of olive oil. Gently saute the onion, celery and garlic on a medium heat until soft. Add the beetroot and radishes. Saute for a couple of minutes, then add the 500ml lamb stock. Bring to a simmer then add the rosemary, sage, paprika, vinegar and orange rind. Add more water to soup, another 750 ml.

To make the meatballs, saute the garlic in a generous amount of olive oil on a low heat until soft. Allow to cool.

Soak the rolled oats in milk for 10 minutes. When the oats have softened and the oil/garlic mixture is cool, mix well with the mince and oregano. Salt and pepper really well. Form into balls just a little larger than a cherry. Allow to sit for 30 minutes to firm up.

In a large pot, boil the kumara and potato until really tender. Drain and mash with a generous lug of olive oil and some salt.

After the soup has been simmering for an hour or so and reduced by half, put the mushrooms in. Allow them to become soft, then, add the meatballs for 5-10 minutes until cooked. The meatballs will change the taste of the soup, giving it a delicious, meaty flavour. Pull out the orange rind, then salt and pepper to taste.

Serve with a pile of mashed potato and some polish rye bread for good measure.

Enjoy!