description Ciorba de Perisoare Overview
Ciorbă de Perișoare is a traditional Romanian sour soup consisting of small pork meatballs (perișoare) simmered in a tangy broth with root vegetables such as carrots, parsley root, and celery root. The word "ciorbă" refers specifically to sour soups in Romanian cuisine, distinguishing them from nonsour soups (supă). The characteristic tartness is typically achieved by adding borș, a fermented wheat bran liquid, or alternatively lemon juice or sauerkraut juice. This hearty soup is a staple of Romanian home cooking and is commonly served with fresh dill and sour cream.
help Ciorba de Perisoare FAQ
What is Ciorba de Perisoare?
Ciorba de Perisoare is a traditional Romanian soup consisting of a tangy sour broth filled with savory pork meatballs and root vegetables. The name literally translates to "sour meatball soup" in Romanian.
What ingredient makes the broth of Ciorba de Perisoare sour?
The distinct sour flavor of the broth comes from the addition of fermented wheat bran juice, known in Romania as borș. Some home cooks will also use fresh lemon juice or sauerkraut juice as an alternative souring agent.
What kind of meat is used in Ciorba de Perisoare?
The meatballs are traditionally made from a mixture of ground pork mixed with rice, onions, and fresh herbs. The pork gives the broth a rich, savory flavor that pairs perfectly with the acidic sourness.
How is Ciorba de Perisoare typically served?
The soup is served hot and is almost always garnished with a generous dollop of smântână, which is a traditional Romanian sour cream. It is often eaten with a side of fresh crusty bread.
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