Ciorba de Perisoare – Romanina Meatball Sour Soup

Ciorba de Perisoare – Romanina Meatball Sour Soup


  • 1/4 kg minced beef
  • 1 liter beef stock
  • 2 tablespoon breadcrumbs
  • 2 carrots, diced
  • 1 celery stalk, sliced
  • 1 egg
  • 1 egg, beaten
  • Fresh parsley
  • Lemon juice to taste
  • a dash of olive oil
  • 1/2 onion, finally chopped
  • 1 onion, chopped
  • 1 parsnip, diced
  • 2 tablespoons of uncooked rice
  • Salt and pepper to taste
  • 1 tablespoon tomato paste


  1. Heat the oil in a cooking pot, add all the vegetables and sauté over medium-low heat until they have softened. Put in the tomato paste and stir to combine.
  2. Pour the stock and bring to a boil. Get into a simmer to start cooking the vegetables while preparing the meatballs.
  3. Meanwhile, combine all the meatball ingredients in a bowl, mix them well and make small meatballs. For a quicker version you can prepare them in advance and even keep them frozen.
  4. Drop in the meatballs and simmer around 20 minutes, make sure the rice is cooked. Season with the lemon juice, salt and pepper. At this stage, if desired, slowly incorporate the beaten egg stirring continuously. I have my ration of protein with the meatballs, so I left the egg out.
  5. Include the leaves and serve with a dollop of sour cream if desired. Enjoy!

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