Romanian ciorba de perisoare (sour meatball soup) with sauerkraut
This comforting and flavoursome Romanian ciorba de perisoare is a delicious sour meatball soup that is the perfect way to taste the flavours of the world!
- 25 mins preparation
- 45 mins cooking
- Serves 4
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Ingredients
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 carrots, peeled and grated
- 2 stalks celery, finely chopped
- 1 medium parsnip, peeled and finely chopped
- 1 litre salt-reduced chicken stock*
- 3 tablespoon tomato paste
- 2-3 tablespoons red wine vinegar
- 500 millilitre water
- sour cream and sauerkraut, to serve
- 1/4 cup chopped parsley
Meatballs
- 250 gram beef mince
- 250 gram pork mince
- 1 onion, finely diced
- 3 tablespoon uncooked rice
- 1 egg, beaten
- 1 teaspoon paprika
- 1/4 cup chopped parsley
Method
- 1Heat oil in a large pot over medium heat. Add onion, carrot and celery and cook for 5 minutes or until onion is soft. Add parsnip, stock, tomato paste, red wine vinegar and the water. Bring to boil, then turn down the heat to a gentle simmer and cook for 15 minutes or until vegetables are soft.
- 2Meanwhile make the meatballs. Place all meatball ingredients in a bowl and mix to combine, seasoning with salt and cracked pepper. With slightly wet hands, roll 1 Tbsp portions of mixture into balls and set aside.
- 3Bring soup back to boil and add meatballs. Cook for 20-25 minutes or until meatballs are cooked through. Season to taste with salt and pepper.
- 4Ladle soup into bowls and top with sour cream, parsley and sauerkraut.
Notes
- Check label if eating gluten free
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