Ciorbă de Perișoare
Ciorbă de perișoare is one of Romania's most beloved soups, its sour tang coming from traditional fermented wheat bran liquid called borș.
A tangy Romanian meatball soup, soured with borș or lemon juice and filled with tender rice-flecked meatballs — a comforting national favourite.
Ingredients
Method
Mix mince with rice and grated onion, shaping into small meatballs.
Bring stock to a simmer with carrots.
Gently drop in the meatballs and simmer for 20-25 minutes until cooked through and the rice is tender.
Sour the soup with lemon juice or borș in the final few minutes, adjusting to taste.
Simmer gently rather than boiling hard — a rolling boil can break the meatballs apart.
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