Sylvius Kitchen - Ciorba de perisoare/Sour meatball soup

Ciorba de perisoare/Sour meatball soup

Ingrediente pentru ciorba:

- 2 cepe;

- 1 ardei gras rosu;

- ¼ telina;

- 1 morcov;

- 1 pastarnac radacina;

- 1 patrunjel radacina;

- 2 linguri de ulei;

- 1 legatura patrunjel verde;

- 1 legatura leustean;

- 500 mL bors;

- cimbru uscat;

- sare;

- piper.

Ingrediente pentru perisoare:

- 500 grame carne tocata amestec;

- 1 ceapa;

- 3 linguri de orez;

- 1 ou;

- ½ legatura de marar;

- cimbru;

- sare;

- piper.

Timp de preparare: 1 ora 20 minute

Portii: 10

Mod de preparare:

Legumele pentru ciorba se curata, se spala si sunt taiate marunt. Intr-o oala adaugati 2 linguri de ulei si puneti legumele tocate. Lasati legumele la calit pentru cateva minute. Dupa ce legumele s-au calit adaugati aproximativ 4-4.5 L de apa in oala. Lasati ciorba la foc mediu pana cand legumele sunt bine fierte. Separat intr-un bol faceti compozitia pentru perisoare. Adaugati ceapa taiata marunt, 1 ou, orezul, amestecul de carne tocata si mararul taiat foarte marunt. Amestecati totul foarte bine pana cand ingredientele sunt complet omogenizate. Condimentati cu sare, piper si cimbru. Din compozitie realizati perisoare cat mai rotunde si relativ mici. Adaugati perisoarele cu grija in ciorba. Lasati-le sa fiarba aproximativ 20-30 de minute pana cand se ridica la suprafata ciorbei. Adaugati borsul, condimentati cu sare, piper si cimbru. Mai lasati ciorba pe foc 5-10 minute si dupa puteti opri focul. Tocati marunt legaturile de leustean si de patrunjel verde si adaugati-le in ciorba.

Bon Appétit!

Ingredients for the soup:

2 onions;
1 red bell pepper;
1/4 celery root;
1 carrot;
1 parsnip root;
1 parsley root;
2 tablespoons oil;
1 bunch fresh parsley;
1 bunch lovage;
500 milliliters bors;
dried thyme;
salt;
black pepper.

Ingredients for the meatballs:

500 grams mixed ground meat;
1 onion;
3 tablespoons rice;
1 egg;
1/2 bunch fresh dill;
thyme;
salt;
black pepper.

Preparation time: 1 hour and 20 minutes
Servings: 10

Method of preparation:
Peel and wash the vegetables for the soup, then chop them finely. In a pot, add 2 tablespoons of oil and the chopped vegetables, and saute them for a few minutes. Once the vegetables have softened, add about 4.0 to 4.5 liters of water to the pot. Simmer over medium heat until the vegetables are well cooked.

Meanwhile, prepare the meatball mixture in a bowl. Add the finely chopped onion, 1 egg, rice, the mixed ground meat, and the dill chopped very finely, then mix very well until everything is fully combined. Season with salt, black pepper, and thyme. Shape the mixture into small, round meatballs. Add the meatballs carefully to the soup and simmer for about 20 to 30 minutes, until they rise to the surface. Add the bors, then season with salt, black pepper, and dried thyme. Simmer for another 5 to 10 minutes, then turn off the heat. Finely chop the lovage and fresh parsley and add them to the soup.

Bon Appétit!