Herb and cumin soup

Directions

1. If you cook semolina with flour, it cooks quickly. ≈ 3 min
2. However, if using leftover rice, it is necessary to cook the rice first. ⏱ ≈ 18 min
3. Once the rice is cooked, we add the vegetables that have already been washed and chopped. ≈ 3 min
4. The finer the vegetables are cut, the more flavorful the dish will be. ≈ 3 min
5. Next, the meat is seasoned separately with salt and pepper, then thoroughly mixed and formed into meatballs the size of a walnut. ≈ 2 min
6. We then return them to the oil paint, and finally add them to the soup. ≈ 3 min
7. Once the meatballs are cooked, you need to clean, wash, and soak the sumac in water. ⏱ ≈ 30 min
8. The sumac should be left in the water for an hour. ≈ 3 min
9. Next, the sumac berries need to be filtered through a cloth and pressed to obtain the sumac juice, which has a vibrant red color. ≈ 3 min
10. We add the Sichuan peppercorns to the soup, along with chopped and sautéed onions. ⏱ ≈ 7 min
11. We’re reserving some of the onions to use as a garnish for the soup. ≈ 10 min
12. I add the soup to a bowl and garnish it with mint and chili peppers. ≈ 2 min
13. It’s important to note that if you prepare this soup in an aluminum or aluminum-coated container, it will take on a beautiful color. ≈ 3 min