Meatballs with Creamy Tomato Sauce

Scrub the potatoes and cook in a large pot of boiling water, covered, until knife-tender, about 25 minutes.

Meanwhile, soak the bread in lukewarm water. Peel carrots and grate on a coarse grater.

Rinse the scallions, shake dry and cut into thin rings. Peel ginger and garlic and chop very fine.

Squeeze water out of roll and place roll in a large bowl. Add ground sirloin, scallions, ginger, garlic, half the carrots and the egg. Season with salt and pepper, and mix with the dough hook of a hand mixer until smooth.

From the beef mixture, form 10 meatballs with moistened hands. Heat 2 tablespoons oil in a pot and fry the meatballs on each side for about 5 minutes. Remove and keep warm.

Add the remaining oil to the pot and sauté remaining grated carrots for 2-3 minutes. Season with salt and pepper. Add the tomato juice and cook, covered, on low heat for 10 minutes.

Drain the potatoes, rinse under cold water and peel.

Puree carrot and tomato juice mixture with an immersion blender, then stir in sour cream and soy sauce.