Ciorbă de Perișoare (Ciorbă de perișoare)
Overview
Ciorbă de perișoare is a Romanian sour soup with small meatballs. Minced pork or beef is mixed with rice, onion, egg and herbs and rolled into small balls, which are poached in a broth of carrots, parsnip, celery, pepper and tomatoes. The soup is soured with borș, a fermented wheat bran liquid, or with lemon juice, and finished with chopped lovage, which gives it a distinctive herbal aroma. Sour cream and a hot chilli are served alongside. Fresh lovage is usually stirred in at the end and gives the soup its typical aroma.
History
Ciorbă is the general Romanian name for a soured soup, a tradition shared with the Balkans and Turkey. Meatball ciorbă is one of the most popular kinds and is a staple of Romanian home cooking and canteens. Borș is still made at home in many villages, and lovage is the herb most associated with Romanian soups.
Main ingredients
Pork or beef meatballs with rice, borș or lemon, carrot and parsnip, pepper, tomatoes, lovage. The soup is built on soured vegetable broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Pork soups · Tomato soups · Rice soups · More soups from Romania
Recipe outline serves 4 · ~75 min
Ingredients
- 500 g minced pork or beef
- 60 g rice, 1 egg, 1 onion
- 2 carrots, 1 parsnip, 1 pepper
- 2 tomatoes
- 1 l borș or juice of 2 lemons
- lovage, sour cream
Allergens: Contains: Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Mix the meat with rice, grated onion, egg and seasoning and roll into small balls.
- Simmer the diced vegetables in 2 l water for 15 minutes.
- Add the meatballs and cook for 25 minutes.
- Add borș or lemon and tomatoes, bring to the boil and finish with lovage.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
