Description
I'm opening a series of romanian soups,especially sour soups called chiorba or borsh.very popular here, some people eat them everyday. This one is called chiorba de perisoare.
I mentioned that it's optional the sour cream & egg yolks step. It makes the soup richer, even if you skip it the taste is still good.
Ingredients
- Water
- Carrots
- Parsley Roots
- Celery Root
- Onions
- Tomato Paste
- Salt
- Sour Cream
- Egg Yolks
- Fresh Parsley
- Celery Leaves
- Lovage
- Lemon Juice
- White Rice
- Ground Meat
- Egg
- Pepper
- Parsley
- Breadcrumbs
Instructions
- To make the meatballs, mix together all the ingredients
- Then take a little of this mixture and make little balls
- Fry the chopped onion in oil
- Add the chopped or grated onion, carrot, parsley and celery root
- Add the water, salt and leave to boil for 10 – 15 minutes, then add the meatballs to the soup, one by one
- Simmer until the meatballs rise – about 30-45 minutes
- Add the parsley
- Turn off the heat and cover for 15 minutes
- This step is optional :in a separate bowl, mix 2 egg yolks with the sour cream
- Add the egg / sour cream mixture into the soup
- To season the soup add fresh lemon juice – adjusting to taste
- Add the chopped parsley, the celery and the lovage leaves
- Serve with sour cream