Ciorbă de perișoare

Ciorbă de perișoare is a traditional Romanian soup that is popular in both rural and urban areas across the country. The soup is known for its unique sour taste and the meatballs, known as perișoare, that are a key ingredient.

Ingredients

The main ingredients of Ciorbă de perișoare are meatballs (perișoare), which are typically made from minced pork, beef, or a combination of the two. Other ingredients include vegetables such as carrots, celery, and onions, as well as potatoes and rice. The soup is flavored with borscht or lemon juice to give it its characteristic sour taste.

Preparation

The preparation of Ciorbă de perișoare begins with the making of the meatballs. The minced meat is mixed with rice, bread soaked in milk, eggs, and seasonings, and then shaped into small balls. These are then boiled in water or broth. The vegetables are sautéed in oil and then added to the soup, along with the potatoes and additional seasonings. The soup is simmered until all the ingredients are cooked. Finally, the borscht or lemon juice is added to give the soup its sour taste.

Variations

There are several variations of Ciorbă de perișoare, depending on the region of Romania. Some versions include other vegetables such as bell peppers or tomatoes, while others use different types of meat or add additional spices.

Cultural Significance

Ciorbă de perișoare is a staple dish in Romanian cuisine and is often served as a starter at traditional Romanian meals. It is also a popular choice for festive occasions and family gatherings.

See Also

• Romanian cuisine
• Borscht
• Meatball