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Ciorbă de Perișoare

Name: Ciorbă de Perișoare
Total time: 70 min
Yield: Serves 6
Cuisine: Romania
Ingredients: 400g Ground Pork; 3 tbsp Raw rice; 2 Egg; 1 Onion; 1 Carrot; 1 Celery; 1 Red bell pepper; 2 Tomato; 1 bunch Parsley; A pinch Dill; 3 tbsp Lemon juice; 2 tsp Vegetable bouillon; 1 tsp Salt; A pinch Black Pepper; To taste Sour cream

Soup

⏱ 70 min

👥 Serves 6

Difficulty ⭐

Little rice-filled meatballs and vegetables in a tangy broth — Romania's signature sour soup.

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📖 The Story Behind This Dish

Ciorbă is the general term for Romania's sour soups, traditionally soured with borș, a fermented bran liquid. Ciorbă with perișoare (meatballs) is the most beloved home version: small meatballs with rice are simmered with vegetables and finished with beaten egg, sour cream, and lovage. The Romanian way is to eat it while biting on a chili pepper.

🌆 Where it's eaten: At lunch on a cold winter day, a big pot of ciorbă steams on the family table and bowls topped with sour cream are passed around.

🥕 Ingredients (serves 6)

Ground Pork 400g
Raw rice 3 tbsp
Egg 2
Onion 1
Carrot 1
Celery 1
Red bell pepper 1
Tomato 2
Parsley 1 bunch
Dill A pinch
Lemon juice 3 tbsp
Vegetable bouillon 2 tsp
Salt 1 tsp
Black Pepper A pinch
Sour cream To taste

👩‍🍳 Instructions

Mix the ground meat with the rinsed rice, 1 egg, half the chopped parsley, salt, and pepper and roll into 2.5cm balls.
Put 1.5L water and vegetable stock powder in a pot, add the finely chopped onion, carrot, celery, and bell pepper, and simmer 15 minutes.
Gently add the meatballs and simmer on low for 20 minutes.
Add the chopped tomato and simmer 10 minutes.
Turn off the heat, adjust the sourness with lemon juice, and drizzle in 1 beaten egg.
Scatter with the remaining parsley and the dill and serve with sour cream.

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