Romanian Ciorbă de Perișoare

Name: Romanian Ciorbă de Perișoare
Yield: 7
Cuisine: Romania
Ingredients: Minced pork or a mix of pork and beef — 400 g (14 oz); Rice — 45 g (1.5 oz); Small onion, grated — 1; Egg — 1; Carrots, sliced — 2; Celery stalk, chopped — 1; Bell pepper, chopped — 1; Tomatoes, chopped — 2; Lemon juice or vinegar — 3 tbsp; Vegetable or meat stock — 1.9 L (64 fl oz); Chopped dill or lovage — 2 tbsp; Salt and pepper — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Minced pork or a mix of pork and beef — 400 g (14 oz)
Rice — 45 g (1.5 oz)
Small onion, grated — 1
Egg — 1
Carrots, sliced — 2
Celery stalk, chopped — 1
Bell pepper, chopped — 1
Tomatoes, chopped — 2
Lemon juice or vinegar — 3 tbsp
Vegetable or meat stock — 1.9 L (64 fl oz)
Chopped dill or lovage — 2 tbsp
Salt and pepper — to taste

Method

Combine the minced meat, rice, grated onion, egg, salt and pepper, mixing well to form the meatball mixture.
Shape into small meatballs.
Bring the stock to a boil in a large pot, then add the carrot, celery and bell pepper, and simmer for 10 minutes.
Gently drop the meatballs into the simmering broth and cook for 15–18 minutes until cooked through and the rice inside is tender.
Add the chopped tomato and simmer for a further 10 minutes.
Stir in the lemon juice or vinegar.
Season with salt and pepper, and stir in the chopped dill or lovage before serving hot.

Introduction: A tangy soup with small meatballs and vegetables, one of Romania's most beloved and widely eaten traditional dishes.

Cultural Background: Ciorbă de perișoare is a treasured comfort food across Romania, its tender meatballs and tangy vegetable broth combining into a satisfying, homely soup found in nearly every family's recipe repertoire.

Tips: Include raw rice in the meatball mixture, as it's a distinctive feature of this dish, cooking through as the meatballs simmer. Add the meatballs gently to the simmering broth to prevent them from breaking apart.

Variations: Adjust the sourness to taste with more or less lemon juice or vinegar. Add a dollop of sour cream at the table for extra richness.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over medium heat, stirring carefully, until warmed through.

FAQs:

Q: Why does the meatball mixture include raw rice?

A: The rice cooks through within the meatballs as they simmer in the broth, adding texture and helping bind the mixture.

Q: What does 'perișoare' mean?

A: Simply 'meatballs' in Romanian, the defining feature of this beloved soup.