How to make it
6 steps. Take it one step at a time.
Sauté one chopped onion, grated carrots, and diced celery root
Sauté one chopped onion, grated carrots, and diced celery root in a large pot with a tablespoon of oil until softened.
10 minAdd the vegetable broth
Add the vegetable broth (or water) and bring to a simmer. Let the vegetables cook for about 15 minutes.
15 minPrepare the meatballs
While the soup simmers, prepare the meatballs: in a bowl, mix the ground meat, the second chopped onion, rice, egg, salt, pepper, and a bit of chopped parsley.
Form small balls
Form small balls (perișoare) with wet hands. Gently drop them into the simmering soup one by one. Add the diced bell pepper.
20 minPour in the borș or lemon juice
Once the meatballs float to the surface and the rice is cooked, pour in the borș (pre-boiled separately) or lemon juice to sour the soup.
5 minTurn off the heat
Turn off the heat and stir in the chopped lovage. Cover and let sit for 5-10 minutes before serving.
5 min
A little kitchen wisdom
Traditionally, lovage (leustean) is the signature herb that gives this soup its unique Romanian flavor. Borș (fermented wheat bran) is the traditional souring agent, but lemon juice works perfectly as a substitute.
