|1.||Ground beef||350 Column|
|2.||Bulb onions||2 PC.|
|6.||Vegetable oil||4 art. l|
|7.||Lasagna Sheets||170 Column|
|11.||Bay leaf||2 PC.|
Dip the tomatoes in boiling water for a minute. Remove the skin and finely chop. Put the pulp of tomatoes in a pan, add salt, sugar, spices and balm.
Bring the sauce to a boil and boil for about 3 minutes.
Onion cut into small cubes. Grate the garlic.
Mix the minced meat with onion and garlic. Salt and pepper. Form small balls from cooked minced meat.
In hot oil, fry the meatballs until golden brown. Add the remaining onions and cook for another 5 minutes.
Separate the carrots grated on a coarse grater separately from meat with onions.
In a deep saucepan, mix carrots with onions and meatballs. Pour in tomato sauce and broth.
Bring everything to a boil. Then reduce the heat to moderate, cook the soup for about 30 minutes.
Break the pasta into large pieces and add to the soup. Boil it until pasta is ready. Before serving, sprinkle with lasagna soup cheese and fresh basil.