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Ciorbă De Perisoare

Printed From: Foods of the World Forum
Category: Europe
Forum Name: The Balkans
Forum Discription: Romania, Bulgaria and the former Yugoslavia.
Printed Date: 18 April 2021 at 03:21

Topic: Ciorbă De Perisoare
Posted By: gracoman
Subject: Ciorbă De Perisoare
Date Posted: 17 October 2017 at 07:04
Ciorbă De Perisoare
(Transylvanian Pork-and-Rice Meatball Soup)

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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.

Posted By: Hoser
Date Posted: 19 October 2017 at 03:06
That looks terrific did the "sour" effect strike you? 
This is going on my to do list over the winter.

Go with your food!

Posted By: gracoman
Date 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.

Posted By: TasunkaWitko
Date 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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