Скачать с ютуб Ciorba de perisoare | Romanian meatball soup в хорошем качестве

Ciorba de perisoare | Romanian meatball soup

Meatball soup is one of my family favorite soup! It's a traditional Romanian soup, very popular in Eastern Europe as well. It's easy to make, delicious and I am sure you will enjoy it! You can use any type of ground meat. Can be served with sour cream for an extra flavor. Ingredients: 3 lb. minced meat 2 carrots 2 stalks of celery 1 capsicum sweet pepper 100 g of rice 1 onion 1 egg 20 gr salt fresh parsley 20 ml oil Cut the carrots into small pieces Cut the celery into small pieces. Also cut the pimiento pepper into small pieces. Chop the onion finely Set to boil 5l of water. Saute 3 quarters of the onion until it gets a glassy color. Add the carrots, celery and pepper and saute for 2 minutes Add the hot water over the saute vegetables and boil for 10 minutes Saute the remaining quarter of the chopped onion to use in meatballs Add the rice and cook for another 2 minutes Finely chop the parsley. Mix the minced meat with the egg. Add salt, pepper, parsley and the hot onion with rice. Mix well until smooth. Let's start making meatballs. Use a bowl of cold water in which you soak your hands before making the meatballs so that the meat does not stick to your fingers. Form the meatballs of the right size. Continue until you have finished all the meat. Using a wooden spoon, boil the meatballs in the boiling soup. Boil the meatballs for a maximum of 20 minutes. Put a portion on the plate and add fresh parsley for flavor. ********************************** Ingrediente: 1,2 kg carne tocată 2 morcovi 2 tulpini de țelină 1 ardei capia 100 g orez 1 ceapă 1 ou 20 gr sare pătrunjel proaspăt 20 ml ulei Preparare Taiem morcovii in bucati mici. Taiem telina in bucati mici. Taiem si ardeiul capia in bucati mici. Taiem ceapa marunt Punem 5l de apa la fiert. Calim 3 sferturi din ceapa pana cand prinde o culoare sticloasa. Adaugam si morcovii, telina si ardeiul si le calim timp de 2 minute. Adaugam apa fierbinte peste legumele calite. Fierbem timp de 10 minute. Calim sfertul ramas din ceapa tocata ca sa o folosim la perisoare. Adauagam si orezul si le calim pentru inca 2 minute Tocam marunt patrunjelul Amestecam carnea tocata cu ou. Adaugam sare, piper, patrunjel si ceapa cu orezul calite anterior. Le amestecam pana le omegenizam. Incepem sa facem perisoarele. Folosim un castron cu apa rece in care punem mainile inainte sa facem perisoarele ca sa nu se lipeasca carnea de degete. Din carne formam bile de marime potrivita. Continuam pana terminam toata carnea. Cu ajutorul unei linguri de lemn punem perisoarele la fiert in ciorba care fierbe. Fierbem perisoarele pentru maxim 20 de minute. Punem o portie in farfurie si adaugam patrunjel proaspat pentru aroma. Adaugam si smantana pentru un gust si mai bun. Pofta buna