mediumsoupmeatCC0 1.0 Universal
Classic Romanian Ciorbă de Perișoare (Sour Meatball Soup with Lovage)
Romania’s quintessential Sunday soup: delicate, fluffy pork-and-rice meatballs gently simmered in a golden vegetable broth, soured with bran borscht and fresh lovage.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
6servings
- Ground pork or pork-beef mix400 g
- White rice50 g
- Whole egg1 piece
- Carrots2 piece
- Parsnip1 piece
- Celeriac root80 g
- Yellow onion1 piece
- Tomato passata or diced tomatoes200 g
- Traditional fermented wheat bran borscht (or lemon juice)400 ml
- Fresh chopped lovage (or celery leaves)20 g
- Water1800 ml
- Salt
Preparation Steps
1
Simmer diced root vegetables and onion in 1.8L salted water for 15 minutes.
15 min timer
2
Mix ground meat with rice, egg, salt, and pepper. Roll into walnut-sized meatballs with damp hands.
5 min timer
3
Gently drop meatballs into simmering broth; cook on low heat for 15 minutes until they float to the top.
15 min timer
4
Stir in tomato sauce and pre-boiled borscht. Simmer for 4 minutes, remove from heat, and shower with fresh lovage.
4 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Historical Archive (National Agricultural Library (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
