CIORBA DE PERISOARE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 onion, large 3-4 carrots1 celery root (substitute 1-2 celery stalks)2-3 parsley roots1 lb. pork2 T. vegeta (or vegetable bouillon)2 1/4 lb ground meat (pork, beef, or both) 2-3 eggs6 L. water 2 egg yolks1 T. vinegar OR ½ t. lemon juice1 c. sour cream2 T. flour saltpepper parsleyoil for frying
Chop onions and fry in oil. Grate carrots, celery root, and parsley roots. Add to onions in oil and fry. Cut pork into 2-3 centimeter cubes and add to roots. Season with vegeta (or vegetable bouillon). Pour water over the roots and boil until meat is tender.
Meanwhile, mix ground meat with 2-3 eggs. Add flour, as well as salt and pepper to taste. Roll meat mixture into tablespoon sized balls.
Once the pork is tender, add meatballs to the soup. Simmer until the meatballs rise (this means they are done). To turn the soup sour, add vinegar OR lemon juice (adjusting to taste). In a separate bowl, mix 2 egg yolks with the sour cream. Remove the soup from the flame and add the egg/sour cream mixture. Do not boil the soup after this or it will curdle. Season with fresh chopped parsley.
Number of Servings: 12
Recipe submitted by SparkPeople user JONE7007.
Meanwhile, mix ground meat with 2-3 eggs. Add flour, as well as salt and pepper to taste. Roll meat mixture into tablespoon sized balls.
Once the pork is tender, add meatballs to the soup. Simmer until the meatballs rise (this means they are done). To turn the soup sour, add vinegar OR lemon juice (adjusting to taste). In a separate bowl, mix 2 egg yolks with the sour cream. Remove the soup from the flame and add the egg/sour cream mixture. Do not boil the soup after this or it will curdle. Season with fresh chopped parsley.
Number of Servings: 12
Recipe submitted by SparkPeople user JONE7007.
Nutritional Info Amount Per Serving
- Calories: 1,762.3
- Total Fat: 123.6 g
- Cholesterol: 619.1 mg
- Sodium: 1,192.4 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.9 g
- Protein: 146.8 g
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