Skip to main content

Romania: Ciorba de Perisoare (Sour Meatball Soup)

Our Cooking Around the World adventure got side-tracked last year. But we are determined to wrap up this culinary project once and for all. So, we're launching into the Rs this year...and we'll get through Z come hell or high water!

Last night we ventured to Romania, via tabletop, making a traditional Ciorba de Perisoare for dinner. That's a sour meatball soup.



A little bit about Romania...
Romania is located in southeast Europe. It's mountainous in the north while the south is dominated by the Danube valley. The river forms a delta as it approaches the Black Sea, creating a wildlife reserve for countless native and migratory birds.

The Romanian language, like many others in southern Europe, is directly descended from Latin, although Romania is separated from other Romance-language countries by Slav speakers.

Romania has considerable natural resources including oil, natural gas, coal, iron, copper and bauxite. Metal-working, petrochemicals and mechanical engineering are the main industries.

Romanian speciality dishes include grilled meatballs, meat wrapped in cabbage leaves, pork stew with garlic and onions and doughnuts made with cream and cheese.

The spine-chilling tale of Dracula was inspired by the 15th century Romanian Count Vlad Dracul whose son was infamous in wartime for impaling captured enemies.

Less notorious Romanians include: Eugene Ionesco, the writer; Nadia Comăneci, the gymnast; and George Enescu, the composer.

Now to our dinner...

1 lb ground turkey
1 diced onion
3 diced shallots
3 T raw rice (I used white basmati)
olive oil
3 carrots, chopped
3 stalks of celery, chopped
8 C organic chicken stock
handful of chopped fresh parsley
handful of chopped fresh chervil*
1 bunch lacinto kale, chiffonade
1 t smoked paprika
1 t sweet paprika
freshly ground sea salt
freshly ground pepper
4 T vinegar (I used an orange champagne vinegar)

*traditionally this dish uses lovage, but since I didn't have that, I substituted for the herbs that I did have on hand

In a large mixing bowl, place the turkey, half the onions and shallots, and the rice. Season with half the paprika and salt and pepper. Blend until well-combined. Make teaspoon-sized meatballs and set aside

In a large souppot, cook the remaining onion and shallots, carrots, and celery until the onions are softened and translucent. Add in the chicken stock and the remaining paprika and bring to a boil. Reduce heat to a simmer and stir in the kale. Drop the meatballs into the broth and let simmer, covered, for 40 minutes. Uncover, stir in the herbs, and add the vinegar.

Serve hot with a dollop of sour cream, if desired.

We'll be heading to Russia next...stay tuned!

Comments

  1. As you know, I've just made this for Secret Recipe Club. Such a tasty soup I would really recommend it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa