Moldovan Ciorbă de Perișoare
The Quirky Foodster Team
Ingredients
- Minced pork or a pork-beef mix — 400 g (14 oz)
- Rice — 1/4 cup (50 g / 1.75 oz)
- Small onion, grated, plus 1 chopped for the soup — 1
- Egg — 1
- Carrots, diced — 2
- Parsnip, diced — 1
- Tomato paste — 2 tbsp
- Lemon juice or vinegar, to taste — 3 tbsp
- Water or stock — 8 cups (1.9 litres / 64 fl oz)
- Oil — 2 tbsp
- Salt and pepper — to taste
- Chopped dill and lovage, to garnish
Method
- Combine the minced meat, rice, grated onion and egg in a bowl, seasoning with salt and pepper, and shape into small meatballs.
- Heat the oil in a large pot and sauté the chopped onion, carrot and parsnip until softened.
- Add the water or stock and tomato paste, and bring to a boil.
- Gently drop in the meatballs and simmer for 20–25 minutes until the rice inside is cooked and the meatballs float.
- Stir in lemon juice or vinegar to taste.
- Season with salt and pepper, and garnish with chopped dill and lovage before serving.
Introduction: A tangy, tomato-based soup filled with tender rice-studded meatballs, a hearty favourite found across Moldovan tables.
Cultural Background: Ciorbă refers to a family of soured Moldovan and Romanian soups, and the meatball version is one of the most beloved, combining a comforting vegetable broth with the substance of well-seasoned perișoare.
Tips: Keep the meatballs small and uniform so they cook through evenly. Simmer gently rather than boiling hard, so the meatballs hold together.
Variations: Add a handful of chopped cabbage or bell pepper to the vegetable base. Stir in a spoonful of sour cream just before serving for extra richness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring carefully, until hot throughout.
Nutrition: Per serving (approx.): 320 kcal, 18 g protein, 16 g fat, 26 g carbohydrate.
FAQs:
Q: What is lovage?
A: An aromatic herb commonly used in Eastern European cooking, adding a
Q: Can the meatballs be made ahead?
A: Yes, shape them in advance and refrigerate until ready to
- Minced pork or a pork-beef mix — 400 g (14 oz)
- Rice — 1/4 cup (50 g / 1.75 oz)
- Small onion, grated, plus 1 chopped for the soup — 1
- Egg — 1
- Carrots, diced — 2
- Parsnip, diced — 1
- Tomato paste — 2 tbsp
- Lemon juice or vinegar, to taste — 3 tbsp
- Water or stock — 8 cups (1.9 litres / 64 fl oz)
- Oil — 2 tbsp
- Salt and pepper — to taste
- Chopped dill and lovage, to garnish
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