WINTER MELON SOUP RECIPES

Steps:

• For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions. Form into 1-inch balls and set aside while you make the soup. 
• For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color. Add the onions and sweat until translucent. Then add 1 1/2 cups water, the carrots, tomato paste, brown sugar, ketchup and whole tomatoes with juice. Season with salt and pepper and simmer at a lively bubble for 10 minutes. Crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes. 
• Working in batches, transfer the soup to a blender and blend until smooth but not pureed. Return the soup to the pot. Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons. Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice and raisins 10 minutes before serving. 
• Ladle the soup into bowls and garnish with sour cream and dill.

Steps:

• Fill a soup pot with 8 cups water and set on medium-high heat.
• In a pan, fry the chopped bacon. When it is done, take out and put into the water in the soup pot.
• In the drippings of the bacon, fry the pork loin and then the onions. When brown, put them into the soup pot and bring to a boil. Add the crushed tomatoes, mushrooms, celery root, celery, carrots and some salt and cook for 15 minutes.
• Next, add the potatoes, sausage, leeks, allspice, bay leaves and Hungarian paprika and cook for another 15 minutes.
• Add the pickles, garlic and seasoning if using, and let boil for 10 minutes. Add the dill and heavy cream and season with salt and pepper. Guten Appetit!