š„£ Sour Romanian Meatball Soup (CiorbÄ de PeriČoare)
- Soroka
- Nov 5
- 1 min read
A tender, aromatic Romanian-style soup ā ciorbÄĀ with meatballs and a light tang from pickle brine.
No cream, just the rich flavor of vegetables, spices, and cozy homemade comfort.
Ingredients:
ā«ļø 500 g ground meat (pork, beef, or a mix)
ā«ļø 4 medium potatoes
ā«ļø 2 onions (1 small for the meat mixture, 1 large for the soup)
ā«ļø 1 large carrot
ā«ļø Ā½ sweet pepper
ā«ļø 2 tbsp uncooked rice
ā«ļø 2 eggs (1 for the meatballs, 1 for finishing)
ā«ļø 3 tbsp tomato paste
ā«ļø 2ā3 tbsp vegetable oil
ā«ļø 1.5ā2 L water
ā«ļø 60ā100 ml pickle brine (I used cucumber brine)
ā«ļø Salt and pepper ā to taste
ā«ļø Fresh herbs
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1
š Cooking Tips
- Add the brine at the end to preserve its fresh, tangy flavor.
- If the brine is too salty, dilute it with water (1:1).
- For deeper flavor, add a pinch of dried oregano or paprika.
- The meatballs will be softer if the meat mixture isnāt overworked.
Notes
1
In a bowl, combine ground meat, grated onion, chopped herbs, egg, rice, and salt.
Mix until smooth and shape into small balls.
2
Heat a little oil in a deep pot or Dutch oven.
Add finely chopped onion, grated carrot, and diced sweet pepper, then stir in tomato paste.
Cook for 3ā5 minutes until the vegetables soften and become fragrant.
3
Pour hot water over the vegetables, bring to a boil, and add diced potatoes.
When boiling again, gently drop in the meatballs.
Simmer for 15ā20 minutes, until the meatballs rise to the top and are fully cooked through.
4
In a separate bowl, whisk an egg, add a bit of hot broth to temper, stir, and slowly return the mixture to the soup while stirring continuously.
Warm gently without bringing to a full boil.
5
Add 60ā75 ml of pickle brine in portions, tasting as you go to reach a pleasant, mild tang.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
š„£ Sour Romanian Meatball Soup (CiorbÄ de PeriČoare)
Soroka
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A tender, aromatic Romanian-style soup ā ciorbÄ with meatballs and a light tang from pickle brine.
Servings :
4 ŠæŠ¾ŃŃŠøŠø
Calories:
~900 kcal
Preparation
20 min
Cooking
40 min
.
.
Total time
~1 hour
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