Chicken Meatball Sour Soup | Traditional and Flavorful
(0)
60 min
Under an hour
Sezamo
O ciorbă tradițională de perișoare de pui deosebit de fragede și pufoase, cu legume din belșug, borș proaspăt acrișor și leuștean aromat. Mâncarea de suflet perfectă pentru întreaga familie.
Preparation method
Preparing the vegetables and base
Peel and wash the carrots, celeriac, parsnip, red bell pepper, and onions. Finely chop one onion and the red bell pepper, and dice the carrots, celeriac, and parsnip into small cubes or grate them on a coarse grater.
In a large pot of about 4 liters, heat 30 ml of sunflower oil and sauté the chopped vegetables (carrots, celeriac, parsnip, red bell pepper, and chopped onion) for 4–5 minutes, until they soften slightly and release their aromas.
Pour about 2.5 liters of lukewarm water over the vegetables, add a teaspoon of salt, and let everything simmer over medium heat for about 15 minutes.
Chef's tip
For particularly fluffy and tender meatballs, do not overmix the mixture and add 1–2 tablespoons of cold water to the meat mixture before shaping.
Always boil the borș separately before pouring it into the soup — this way you will not interrupt the cooking process of the vegetables and meatballs.
Ingredients
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