Ciorba de Perisoare

🛒 Ingredients

• Ground Pork 60 g · 150 kcal
• Rice 7 g · 25 kcal
• Egg 5 g · 8 kcal
• Onion 20 g · 8 kcal
• Carrot 25 g · 10 kcal
• Celery Root 15 g · 6 kcal
• Parsnip 15 g · 11 kcal
• Red Bell Pepper 15 g · 5 kcal
• Canned Diced Tomatoes 40 g · 8 kcal
• Borș (fermented wheat bran liquid) 80 g · 8 kcal
• Vegetable Oil 3 g · 26 kcal
• Fresh Dill 2 g · 1 kcal
• Fresh Parsley 2 g · 1 kcal
• Water 75 g · 0 kcal

👨‍🍳 Instructions

1. For the meatballs, combine ground pork, half of the finely chopped onion, rice, egg, salt, and pepper in a bowl. Mix well until everything is incorporated, then shape into small, uniform meatballs.
2. In a large pot, heat the vegetable oil over medium heat. Add the remaining chopped onion, carrot, celery root, parsnip, and bell pepper, sautéing until softened, about 5-7 minutes.
3. Add the diced tomatoes and water to the pot, bringing the mixture to a boil. Reduce heat and let it simmer for 15 minutes to allow the vegetables to cook.
4. Carefully drop the prepared meatballs into the simmering soup. Continue to simmer for another 20-25 minutes, or until the meatballs are thoroughly cooked.
5. Pour in the Borș (fermented wheat bran liquid) and bring the soup back to a gentle simmer for another 5-10 minutes to infuse the sour flavor. Taste and adjust seasoning with salt and pepper if needed.
6. Remove the pot from the heat and stir in the fresh dill and parsley. Serve hot, garnished with a dollop of sour cream or fresh chili if desired.