Description
Romanian meatball soup, known as ciorbă de perișoare, is a traditional dish made with tender pork meatballs, plenty of vegetables, and a savory broth finished with a pleasantly sour note. This pressure-cooker version preserves the comforting flavors of the soup I grew up eating while making the preparation more convenient.
Ingredients
For the vegetables and broth
- 1 large carrot, diced
- 1 large parsnip, diced
- 1 leek, sliced
- 1 onion, chopped
- 1/2 small celeriac, diced
- 2–3 celery ribs with leaves, chopped
- 1 tomato, peeled, deseeded, and chopped
- 1 red bell pepper, peeled, deseeded, and chopped
- 2 large white potatoes, peeled and cubed (optional)
- 3 liters (about 12 3/4 cups) water
- Salt and freshly ground black pepper, to taste
For the meatballs
- 1 pound (450 grams) finely ground pork, preferably about 10% fat (chicken or beef can also be used)
- 1 small onion, grated or finely chopped
- 1 large egg
- 1 tablespoon uncooked rice, rinsed (optional)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
To finish and serve
- Romanian borș, apple cider vinegar, lemon juice, or sauerkraut juice, to taste
- Fresh lovage or parsley, chopped
- Sour cream (optional)
Instructions
- Prepare the vegetables: Peel and deseed the tomato and red bell pepper. Dice or chop all the vegetables into relatively uniform pieces.
- Start the broth: Add the water and prepared vegetables to a pressure cooker or Instant Pot. With the cooker uncovered, use a high-heat or sauté setting to bring the broth to a boil.
- Prepare the meatballs: While the broth is heating, combine the ground pork, onion, egg, optional rice, salt, and pepper in a mixing bowl. Mix until the ingredients are evenly incorporated.
- Shape the meatballs: Form the mixture into compact meatballs small enough to fit comfortably on a serving spoon. Try to shape them without cracks or large pockets of air so they hold together during cooking.
- Add the meatballs: Once the vegetable broth is boiling, gently lower the meatballs into the pot one at a time. Season the broth lightly with additional salt and pepper, if needed.
- Pressure-cook: Secure the lid and cook under pressure for 40 minutes. Release the pressure according to your appliance’s safety instructions before opening the lid.
- Finish the soup: Gradually add your chosen souring agent, tasting as you go until the soup reaches your preferred level of acidity. Taste again and adjust the salt and pepper, then stir in the chopped lovage or parsley.
- Serve: Ladle the soup into bowls, making sure each serving includes meatballs, vegetables, and plenty of broth. Garnish with additional fresh herbs and serve with sour cream, if desired.
Notes
Traditional Romanian borș is a fermented souring liquid, usually made from wheat bran. It is not the same as beet borscht. Sauerkraut juice, lemon juice, or apple cider vinegar can be used when Romanian borș is unavailable. Add the souring agent gradually, as the strength and acidity will vary.
The potatoes can be omitted for a lower-carbohydrate version.
Chicken or beef may be substituted for the pork.
The tomato and pepper are peeled and deseeded, and the soup is cooked under pressure, making this a lower-lectin adaptation of the traditional recipe. Those who are particularly sensitive to nightshades may still prefer to avoid it.
I would normally not cook a soup like this for 40 minutes in the pressure cooker, but this is the timing my mom uses and recommends, and her soup is always perfect. I will not mess with that!