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Ciorbă De Perisoare

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gracoman View Drop Down
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    Posted: 17 October 2017 at 07:04
Ciorbă De Perisoare
(Transylvanian Pork-and-Rice Meatball Soup)

Saute veggies




A simmering pot of goodness



Ciorbă De Perisoare Plated



Sometimes when I do this stuff I run across dishes that are simply exceptional. This awesome soup is in that category. Highly recommended! I added pre cooked ditalini to the soup bowls just before serving and doubled up on the meatballs to make it bit more hearty and this worked beautifully.
A bit of rice wouldn't hurt. All in all a wonderful soup that is good enough to go into the rotation.

Recipe here.
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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2017 at 03:06
That looks terrific Gman.....how did the "sour" effect strike you? 
This is going on my to do list over the winter.
Go ahead...play with your food!
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gracoman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2017 at 07:38
Truthfully, I did not notice any sourness.  The recipe calls for 2 tablespoons of lemon juice.  Not enough to sour.  Perhaps this is due to the number of meatballs I added which surely increased the broth's fat content.  I'm sure it brightened the flavor.

I hope you do give this a try.  It is a keeper.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 October 2017 at 10:22
I've tried a couple of Slavic soups with "sour" as part of the description, but did not notice too much in the way of sourness; there was a hint, but it seemed to bring the soup into balance, in my opinion.

I'll be making this, as well - autumn and winter are the perfect times for meals such as this, to me, and I'm just plain "ready" for some good, traditional, home-style eating.

Many thanks for posting!
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