We love the comforting tang of Ciorba De Perisoare. This beloved Romanian soup features tender meatballs and vibrant vegetables in a bright sour broth that warms us from within. For centuries families across the Balkans have shared their own versions each brimming with regional twists and personal touches.
We find that it can lift our spirits on even the coldest days. The broth gets its signature tang from sour elements like lemon or vinegar which complement juicy meatballs and hearty root vegetables. With every spoonful we’re reminded that a great soup doesn’t have to be complicated just filled with love and honest flavors.
About Ciorba De Perisoare
We consider Ciorba De Perisoare a cherished dish in Romanian households. It features a tangy broth that we create with lemon juice or vinegar for a bright finish. We often use carrots onions and bell peppers to build a rich base. We typically form meatballs with ground pork or beef mixed with rice for extra tenderness and we sometimes add an egg to help bind everything. We then drop these meatballs into the simmering soup to soak up the sour liquid.
We prefer to include lovage or parsley for a burst of fresh aroma. We find that each region has its own spin with some families adding sour cream at the table. We believe this soup shines when served piping hot.
| Step | Approximate Time |
|---|---|
| Sauté onions and carrots | 5 minutes |
| Simmer broth with vegetables | 10 minutes |
| Cook meatballs in broth | 15 to 20 minutes |
Ingredients
We gather fresh produce and high-quality meat to create the comforting tang of Ciorba De Perisoare.
We measure each item carefully to achieve a balanced flavor.
For The Meatballs
| Ingredient | Amount |
|---|---|
| Ground pork or ground beef | 1 lb |
| Short-grain rice | 3 tbsp |
| Small onion (finely chopped) | 1 |
| Egg | 1 |
| Salt | 1 tsp |
| Ground black pepper | ½ tsp |
| Fresh parsley (finely chopped) | 1 tbsp |
For The Soup Base
| Ingredient | Amount |
|---|---|
| Oil | 1 tbsp |
| Large onion (diced) | 1 |
| Medium carrots (sliced) | 2 |
| Bell pepper (chopped) | 1 |
| Tomato paste | 2 tbsp |
| Water or beef stock | 8 cups |
| Vinegar or lemon juice | 2 tbsp |
| Salt | 1 tsp |
| Ground black pepper | ½ tsp |
| Fresh lovage or parsley | 1 tbsp |
Equipment And Tools
- Large Stockpot for creating the sour broth and accommodating the tender meatballs
- Wooden Spoon for stirring without damaging the rice in the meatballs
- Measuring Cups And Spoons for accuracy when adding rice and spices
- Cutting Board And Sharp Knife for finely chopping carrots onions and bell peppers
- Small Bowl for mixing ground pork and rice before shaping meatballs
- Fine-Mesh Strainer for rinsing rice and skimming foam from the simmering soup
Directions
Let us move step by step so we can enjoy Ciorba De Perisoare with its tangy aroma. We will keep our process simple and precise.
Prepare The Meatballs
- Place the ground meat in a small bowl.
- Add the rinsed rice, the egg, and a pinch of salt and pepper.
- Blend gently with your hands so the mixture stays tender.
- Shape into bite sized portions and set aside.
Cook The Soup Base
- Warm a large stockpot over medium heat with a drizzle of oil.
- Stir in the diced onions, the sliced carrots, and the chopped bell peppers.
- Continue stirring for about 5 minutes or until the onions appear translucent.
- Pour in water or broth and let it simmer for about 15 minutes.
- Season with salt, pepper, and dried lovage if desired.
- Drop the meatballs into the simmering soup and cook for about 15 minutes or until they float.
- Stir in fresh lemon juice or vinegar for a bright sour note.
- Top with chopped parsley or fresh lovage.
| Step | Approx Time |
|---|---|
| Shaping Meatballs | 10 minutes |
| Sautéing Onions And Vegetables | 5 minutes |
| Simmering Broth With Meatballs | 15 minutes |
| Adjusting Seasoning And Final Garnish | 5 minutes |
Serving And Storage Tips
We ladle our Ciorba De Perisoare into deep bowls to showcase its vibrant color. We garnish with fresh lovage or parsley for an aromatic finish. We enjoy each spoonful while it is still steamy. That is when the tangy broth and tender meatballs taste their best.
We place any leftover soup in airtight containers. We cool it completely before storing to preserve its flavor and texture. We keep it in our refrigerator for up to three days. We reheat on the stovetop over medium heat to revive its comforting warmth.
We can freeze larger batches for quick meals on busy days. We pour cooled soup into freezer-safe containers. We label them with the freezing date. We store them for up to two months. That helps us keep the soup fresh and ready when we crave it the most.
Below is a quick reference table for storage options:
| Storage Method | Container Type | Maximum Duration |
|---|---|---|
| Refrigerator | Airtight container | 3 days |
| Freezer | Freezer-safe container | 2 months |
We always stir the soup gently before serving leftovers to ensure an even distribution of flavor. We sprinkle extra herbs if we want an extra burst of freshness. That is how we keep our Ciorba De Perisoare satisfying and warm for every serving.
Conclusion
We love how this treasured dish inspires cheerful gatherings around our table. Its warmth soothes our spirits from the inside out. It’s also versatile for adding personal touches or extra flavors.
We can savor a small bowl on a busy weeknight or share a big pot with our closest friends. Every spoonful feels like a warm hug that reminds us why this recipe remains cherished through the years. We hope you enjoy the journey of making it as much as we do.
Frequently Asked Questions
What is Ciorba De Perisoare?
Ciorba De Perisoare is a traditional Romanian soup known for its tangy broth and tender meatballs. The broth is usually soured with lemon juice or vinegar, while the meatballs are made from ground pork or beef mixed with rice. Vegetables like carrots, onions, and bell peppers add color and flavor, making this soup both hearty and comforting.
Which ingredients make it special?
The standout elements are the flavorful meatballs and the sour broth. Using fresh produce like carrots, onions, and bell peppers brings lively color, while lemon juice or vinegar offers a pleasant tang. Fresh herbs, such as lovage or parsley, add an aromatic touch that truly elevates this comforting Romanian favorite.
How do I make the meatballs?
Combine ground pork or beef with rice, a beaten egg, salt, and pepper. Mix gently until well combined, then shape into small balls. Handle them lightly to keep them tender. These meatballs absorb the soup’s sour flavors, resulting in a satisfying bite that perfectly complements the tangy broth.
How do I prepare the soup base?
Sauté onions and carrots in a large stockpot until softened. Add water or stock, followed by chopped bell peppers and any other desired vegetables. Once the broth starts simmering, carefully drop in the meatballs. Continue cooking until everything is tender, then add lemon juice or vinegar for that characteristic sour kick.
What are recommended serving suggestions?
Ladle the soup into deep bowls and garnish with freshly chopped lovage or parsley. Some people like to add a dollop of sour cream at the table for extra richness. The soup is best enjoyed piping hot, making it an ideal dish for cold days or whenever you need a comforting meal.
How should I store leftovers?
Let the soup cool, then transfer it to airtight containers. Refrigerate for up to three days or freeze for up to two months. Before reheating, stir gently to evenly distribute the meatballs and flavors. You can add fresh herbs to bring back its vibrant aroma and taste each time you serve it.