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Laura Tatulescu’s Romanian Meatball or Vegan Soup - Ciorbă de perișoare

I grew up with this soup. My Mama made this for my brother, my sister and I very often. I remember coming home from school and the smell of this soup hitting me right at the entrance of our apt. She was always happy when she was cooking and that always put a smile in our hearts. Years later she passed this recipe on to me and it is one of my favorite things to cook (and always a hit)! I hope you enjoy it!

Meat version:

For this you will need:


800g - minced beef and pork combined

50g rice

2 medium onions

2 carrots

1 bell pepper

1 good piece of celery root (or 2 celery sticks)

2 slices of bread (no crust)

1 egg

2-3 TB of tomato paste

2 TB of dried vegetable powder

2 lemons

A small bunch of dill

A bundle of parsley

Olive oil

Salt and pepper to taste


For the meatball mixture:


Give the rice a rinse, soak the bread slices in warm water, grate one of the onions on the smallest part of the grater, chop the dill.


In a bowl add: meat, rice, soaked bread, grated onion, egg, chopped dill, 1 TB olive oil, salt and pepper to taste. Mix well and form into medium sized meatballs.


For the soup:


Finely chop the remaining onion, peel the 2 carrots and grate (or chop), peel and chop the celery root (or cut the celery sticks), finely cut the bell pepper.


To a pot, add some olive oil and turn to medium heat. When the oil has heated, add the onion, let cook for about 3-4 minutes, then add carrots, celery and bell pepper. Let cook for another 4-5 min. If the vegetables start to stick, just add a little water to de-glaze the pot.

In the meantime, boil about 2 liters of water and then add to pot once vegetables have cooked.

Slowly and carefully add the meatballs, one by one.

Once they are all in the pot add the dry vegetable powder and let cook for about 15 min.

After 15 min add the tomato paste and let cook for another 15 min. Then add the juice of 1 1/2 - 2 lemons and let cook for another 5-7 min. Add salt and pepper to taste.

At the very end, chop the parsley and add it to the pot.

It's best to let the soup sit for a few hours so it has time to really come together.


Tip: It can be enjoyed with bread and a dollop of sour cream or Greek yogurt.


Vegan version:


Romanian potato soup - Ciorbă de cartofi - Vegan


For this you will need:


3/4 Kilo potatoes

1 medium onion

2 carrots

1 bell pepper

1 good piece of celery root (or 2 celery sticks)

2-3 TB of tomato paste

2 TB of dried vegetable powder

2 lemons

A small bunch of dill

A bundle of parsley

Olive oil

Salt and pepper to taste



How to prepare:


Fineley chop the onion, peel the 2 carrots and grate (or chop), peel and chop the celery root (or cut the celery sticks), finely cut the bell pepper.


To a pot, add some olive oil and turn to medium heat. When the oil has heated, add the onion, let cook for about 3-4 minutes or until translucent, then add carrots, celery and bell pepper. Let cook for another 4-5 min. If the vegetables start to stick, just add a little water to de-glaze the pot. Then add potatoes, stir mixture and let cook for another 5 minutes.

In the meantime, boil about 2 liters of water and then add to pot once vegetables have cooked.


Add the dry vegetable powder and let cook for about 15 min.

After 15 min add the tomato paste and let cook for another 15 min. Then add the juice of 1 1/2 - 2 lemons, turn heat on low and let simmer until potatoes are cooked. Add salt and pepper to taste.

At the very end, chop the parsley and add it to the pot.

It's best to let the soup sit for a few hours so it has time to really come together.


Tipp: It can be enjoyed with bread and a dollop of sour cream, Greek or vegan yogurt.


http://www.lauratatulescu.com/

© 2020 | MP DESIGN

© 2020 | MP DESIGN

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