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  • Meatball soup

    Meatball soup

    Meatball soup is one of the most appreciated dishes in Romanian cuisine.
    Similar dishes can also be found in the international cuisine. In Italy, for
    instance, there are beef meatballs soups with lots of vegetables, just like in
    the Mexican cuisine. The Turkish cuisine offers a soup with minced beef or
    lamb. In all these recipes, the minced meat shaped like a meatball or a flat meatloaf is roasted a little bit before being added to the broth. However, in the
    Romanian recipe, the meatballs are put straight to the boil. A distinction should
    also be made between the sour meatball soup, with fermented wheat bran brew
    used as a souring agent, and the thick meatball soup, for which tomatoes and sour
    grapes can be used, as well as lemon juice.


    For the meatball soup, we need around 700 grams of minced beef, one
    piece of boned beef shin, two carrots, one parsnip and one parsley root, one
    celery, a cup of rice, one onion, two eggs, tomato juice, fermented wheat bran
    brew, one bunch of parsley and another one of dill.


    Put the beef shin to the boil in around 4 liters of water. Skim, then add
    the grated root vegetables. Add bell peppers and tomatoes, finely-chopped. When
    boiled, take out the meat shin and cut it into small pieces, then put it back
    in boiling broth. Finely-chop the onion,
    then mix it with the minced meat, the two eggs, the finely-chopped dill and the
    rice. Add a little bit of salt. After 20 minutes, mould little balls of meat,
    traditionally known as perisoare, then put them in the boiling soup. Add the
    tomato juice and the fermented wheat bran brew, and then boil for another five minutes.
    Remove the pot from the heat and add the finely-chopped parsley leaves. Simmer
    for around ten minutes. Serve the broth in large bowls with a little bit of sour cream as
    garnish. Keep in mind that it goes
    best with a red pepper. Enjoy!





  • Meatball soup

    Meatball soup

    Meatball soup is one of the most appreciated dishes in Romanian cuisine.
    Similar dishes can also be found in the international cuisine. In Italy, for
    instance, there are beef meatballs soups with lots of vegetables, just like in
    the Mexican cuisine. The Turkish cuisine offers a soup with minced beef or
    lamb. In all these recipes, the minced meat shaped like a meatball or a flat meatloaf is roasted a little bit before being added to the broth. However, in the
    Romanian recipe, the meatballs are put straight to the boil. A distinction should
    also be made between the sour meatball soup, with fermented wheat bran brew
    used as a souring agent, and the thick meatball soup, for which tomatoes and sour
    grapes can be used, as well as lemon juice.


    For the meatball soup, we need around 700 grams of minced beef, one
    piece of boned beef shin, two carrots, one parsnip and one parsley root, one
    celery, a cup of rice, one onion, two eggs, tomato juice, fermented wheat bran
    brew, one bunch of parsley and another one of dill.


    Put the beef shin to the boil in around 4 liters of water. Skim, then add
    the grated root vegetables. Add bell peppers and tomatoes, finely-chopped. When
    boiled, take out the meat shin and cut it into small pieces, then put it back
    in boiling broth. Finely-chop the onion,
    then mix it with the minced meat, the two eggs, the finely-chopped dill and the
    rice. Add a little bit of salt. After 20 minutes, mould little balls of meat,
    traditionally known as perisoare, then put them in the boiling soup. Add the
    tomato juice and the fermented wheat bran brew, and then boil for another five minutes.
    Remove the pot from the heat and add the finely-chopped parsley leaves. Simmer
    for around ten minutes. Serve the broth in large bowls with a little bit of sour cream as
    garnish. Keep in mind that it goes
    best with a red pepper. Enjoy!





  • Meatball soup

    Meatball soup

    It is easy to cook, but you need to be very careful, because the meatballs may easily break up. To make this soup, you need around 750 grams of minced beef, a piece of meat on the bone, two carrots, a parsnip and a parsley root. You also need a celery stalk, a cup of rice, an onion, two eggs, tomato juice, one bunch of parsley and another of dill.



    Bring the beef on the bone to the boil in a 4-litre pot, skim the scum rising to the surface, then add all the grated vegetable roots. You can also add red peppers and tomatoes, also finely chopped. Take out the beef after it has boiled, cut the meat into small pieces and then put the pieces back in the liquid they boiled in.



    Slice the onion, then mix it in a bowl with the minced meat, the eggs, the finely-chopped dill, the rice, after washing it first, and a pinch of salt. After about 20 minutes, mould little meatballs, then put them in the pot where you had the vegetables boil. Add the tomato juice and bring back to boil. Remove the pot from the heat, then add the finely-chopped parsley. Add a bit of cream after you have filled your soup plates with the thick soup, which also goes with a hot pepper. Enjoy!