Ciorbâ De Perisoare

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 8)

Ingredients

  • 500 g minced meat, half and half
  • 1 slice (s) bread, gray or white
  • 2 tablespoon rice
  • 2 onion (s), finely chopped
  • 4 carrot (s), coarsely grated
  • 2 root / s parsley
  • 2 leaves white cabbage
  • 2 egg (s)
  • 1 celery
  • 3 tomato (s), peeled
  • 0.5 ½ bell pepper (s)
  • 2 liters water
  • 500 ml soup (sour cabbage soup)
  • 1 tablespoon dill, chopped
  • 1 tablespoon parsley, freshly chopped
Ciorbâ De Perisoare
Ciorbâ De Perisoare

Instructions

  1. Soak rice in water for 30 minutes. Then wash, sieve and mix with the bread, 2 eggs and 1 onion to a smooth mass. Knead well, season with salt and pepper and form nut-sized dumplings.
  2. Heat the oil. In it, fry the carrots, the 2nd onion and the remaining vegetables, also cut into small pieces, for about 10 minutes while stirring. Then add the cold water, dill and paprika powder. Let simmer for 1.5 hours.
  3. Then reduce the dumplings in the soup, adjust the acidity with the cabbage soup and bring everything to the boil. Whisk the egg yolks with a little cold water, add the creme fraîche and add to the soup. Mix well.
  4. Add the parsley before serving.

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