Potato soup with meatballs

Prepare the meatballs for the soup in advance. Twist the cowhide pulp through a meat grinder. Add salt and pepper, stir. Form small balls from the resulting mass, periodically wetting your hands in warm water.

Pour the vegetable broth into a saucepan and place over high heat. Boil. Dip the meatballs into it. Bring to a boil again and cook over medium heat for 10 minutes. Remove with a slotted spoon to a plate and set aside until ready to use.

Cut the leeks into rings and drain in a colander. Rinse under running water to remove sand. Peel the onion and garlic and chop them. Peel the potatoes and parsley root. Cut the potatoes into strips. Grate the parsley root on a fine grater.

Melt the butter in a heavy-bottomed saucepan. Add onion, garlic, leek and parsley root. Fry over low heat, stirring frequently, for 5 minutes.

Add potatoes and parsley root. Pour the hot broth in which the meatballs were cooked over the vegetables and bring to a boil. Reduce heat, cover the pan and simmer for about 20 minutes (potatoes should be soft).

Using a blender, puree the soup until smooth. Salt and pepper for taste. Stir and place on low heat.

Add pre-prepared meatballs to the puree soup and heat, stirring, for five minutes. Immediately pour into plates and serve. You can sprinkle with chopped herbs.