Romanian Meatball Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tomato (s), peeled, diced
- 1 bell pepper (s), pitted, diced
- 2 carrot (s), peeled; 1 in slices, 1 finely grated
- 1 kohlrabi
- 1 small Can sauerkraut
- 1 leaf lovage, chopped
- 250 g minced meat
- 1 egg (s)
- 3 handfuls rice
- 1 onion (s), peel and finely chop
- salt and pepper
- Parsley, chopped
- 1 cup sour cream
Print Recipe
Pin Recipe Instructions
- Lightly fry the finely grated carrot in a little oil - this gives the soup a nice color and a special aroma.
- Add the prepared vegetables, sauerkraut, lovage and celery leaves. Sprinkle 2 teaspoons of salt on top and fill up with cold water, the vegetables must be covered about 2 fingers wide. Bring to a boil.
- In the meantime, mix the minced meat, onion, egg, rice, salt, pepper and form small balls. Put these balls directly into the vegetables.
- Cook everything gently with the lid closed until it is cooked through and well drawn (approx. 45-60 min.). Skim off in between as needed. Season with salt and pepper, sprinkle with chopped parsley.
- The sour taste is clearly desired (Romanian Chorbs are so-called `sour soups`!), If you like, you can acidify a little with vinegar.
- Very tasty: 1 dollop of sour cream on the soup served!
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