Name: Romanian ciorba de perisoare (sour meatball soup) with sauerkraut
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely diced; 2 carrots, peeled and grated; 2 stalks celery, finely chopped; 1 medium parsnip, peeled and finely chopped; 1 litre salt-reduced chicken stock*; 3 tablespoon tomato paste; 2-3 tablespoons red wine vinegar; 500 millilitre water; sour cream and sauerkraut, to serve; 1/4 cup chopped parsley; Meatballs; 250 gram beef mince; 250 gram pork mince; 1 onion, finely diced; 3 tablespoon uncooked rice; 1 egg, beaten; 1 teaspoon paprika; 1/4 cup chopped parsley

Romanian ciorba de perisoare (sour meatball soup) with sauerkraut

This comforting and flavoursome Romanian ciorba de perisoare is a delicious sour meatball soup that is the perfect way to taste the flavours of the world!

Serves 4

Prep

25M

Cook

45M

Total

1H 10M

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Ingredients

1 tablespoon olive oil

1 onion, finely diced

2 carrots, peeled and grated

2 stalks celery, finely chopped

1 medium parsnip, peeled and finely chopped

1 litre salt-reduced chicken stock*

3 tablespoon tomato paste

2-3 tablespoons red wine vinegar

500 millilitre water

sour cream and sauerkraut, to serve

1/4 cup chopped parsley

Meatballs

250 gram beef mince

250 gram pork mince

1 onion, finely diced

3 tablespoon uncooked rice

1 egg, beaten

1 teaspoon paprika

1/4 cup chopped parsley

Method

1.Heat oil in a large pot over medium heat. Add onion, carrot and celery and cook for 5 minutes or until onion is soft. Add parsnip, stock, tomato paste, red wine vinegar and the water. Bring to boil, then turn down the heat to a gentle simmer and cook for 15 minutes or until vegetables are soft.

2.Meanwhile make the meatballs. Place all meatball ingredients in a bowl and mix to combine, seasoning with salt and cracked pepper. With slightly wet hands, roll 1 Tbsp portions of mixture into balls and set aside.

3.Bring soup back to boil and add meatballs. Cook for 20-25 minutes or until meatballs are cooked through. Season to taste with salt and pepper.

4.Ladle soup into bowls and top with sour cream, parsley and sauerkraut.