Ciorbă de perișoare
Ciorbă de perișoare is a traditional Romanian soup with meatballs and vegetables. Like all dishes with “ Ciorbă ” in their name, it is acidified. Depending on the region, there may be slight changes to the basic recipe.
For the meatballs, minced meat is made into a dough with half-cooked rice , steamed onions, egg , bread soaked in milk , salt , black pepper , dill and parsley (and savory if necessary ), shaped and rolled in flour.
To prepare it, various vegetables such as celery , red peppers , carrots , leeks , onions and tomatoes are cut into small pieces and roasted. Then it is topped up with a vegetable or meat broth. When the soup boils, add the dumplings and cook in them. It is seasoned with black pepper, parsley, dill and lovage . The sour effect is achieved by adding borș or lemon juice . The use of vinegar is unusual.
Before serving the soup with a little sour cream or fraîche cream or with a with sour cream alloyed refined egg yolk. This dish is also enjoyed spicy. In this case, a finely weighed chilli pepper is added along with the meatballs.
Individual evidence
- ↑ Retete "ciorba-perisoare" on gustos.ro, in Romanian
- ↑ Silvia Jurcovan: Carte de bucate , Editura Humanitas, Bucharest 2012, pp. 51, 52, ISBN 978-973-50-3475-7 , in Romanian
- ↑ Sanda Marin: "Carte de bucate", Editura Orizontului, Bucharest 1995, p. 50, ISBN 973-95583-2-1 , in Romanian