Cooking time: 60 min

Classic or small bulgur ТМ «OLIMP» - 200 g
Forcemeat of beef or veal - 1 kg
Onion - 2 pcs.
Carrot - 1 pcs.
Tomato paste - 1 tb. sp.
Tomato - 3 pcs.
Egg - 1 pcs.
Bay leaf - 2 pcs.
Ground coriander (optional) - ½ tsp.
Ground pepper - ½ tsp.
Dried garlic - ½ tsp.
Flour for breading
Vegetable oil


Bulgur cook in 2 glasses of hot water. Cool down. Onions very finely slice. Mix bulgur, minced meat and half of onion. Add the egg, half of the coriander and pepper, garlic and salt. Stir well. Form meatballs. Place on the board and refrigerate for 30 minutes. Roll the meatballs in flour and fry. Grate the carrots. In a deep frying pan or a pot with a thick bottom fry onion to transparency, add carrots, spices and in couple of minutes - tomato paste. Tomatoes cut into cubes and chop into a blender. When the carrots are fried, add the tomatoes, hot water, salt. Put the meatballs in boiling sauce. Stew under a slightly open lid for half an hour. We recommend serving with mashed potatoes. Bon Appetit!