Discover the rich flavors of Romanian ciorba soup

When we think of Romanian cuisine, we imagine picturesque landscapes, rich tradition, and unique flavors. One of the most recognizable dishes from this cuisine is ciorba—a nourishing soup with a slightly sour taste that will satisfy even the most demanding gourmets. Ciorba is a true symbol of Romania's culinary diversity, influenced by Turkish, Balkan, and local traditions. What makes this soup so special?

Ciorba, whose name derives from the Turkish word "Çorba," is a culinary phenomenon combining simplicity and flavors richness. Romanian cuisine does not impose a single rigid recipe for this dish—every region and family has its version. In ciorba, you can find almost everything: from vegetables to various types of meat, and even rice, pasta, or dumplings.

One of the more popular varieties is ciorba de perisoare, which is soup with meatballs. Its sour taste is achieved through lemon juice or sauerkraut, perfectly balancing the aromatic ingredients. Interestingly, some versions add raw egg yolks, giving the dish a characteristic color and extra creaminess.

Want to try ciorba but don't know where to start? Making this soup is not complicated at all. To prepare the classic ciorba de perisoare, you need a few simple ingredients. Here's the recipe:

Ingredients:

                                                  
• Approximately 1 quart of meat broth (preferably from lamb or beef)
• 1 onion
• 2 carrots
• 2-3 tomatoes
• 1 red bell pepper
• 1 potato
• Half a celery root bulb
• 2 lemons
• About 9 oz of ground meat (lamb or beef)
• 1 3/4 oz of cooked rice
• 2 tablespoons of chopped parsley
• Salt and pepper to taste
• Flour for coating the meatballs

Preparation:

          
1. In a large pot, heat the meat broth. Add chopped onion, sliced carrots, cubed tomatoes, bell pepper, potato, and celery. Scrub the lemons, slice them, and add them to the pot. Bring everything to a boil and simmer over low heat for about 20 minutes.
2. Meanwhile, prepare the meatballs: mix the meat with the cooked rice, parsley, salt, and pepper. Form small balls and coat them in flour.
3. Add the meatballs to the simmering soup and continue cooking for another 30 minutes. Stir occasionally to ensure the ingredients combine well.

The ready ciorba is best served with crispy, freshly baked bread. Adding sour cream or pickled peppers will further enhance its unique flavor.

Ciorba is not just a soup—it's the essence of Romanian tradition and hospitality. Its unique taste makes every bite a journey to the picturesque Carpathians and charming Romanian villages. It is worth appreciating its diversity and openness to experimentation—you can adjust the recipe to your own preferences by adding your favorite ingredients or changing the proportions of spices.

Romanian ciorba proves simple dishes can be incredibly rich in flavor and nutritional value. Try it in your kitchen, and you will understand why Romanians eagerly turn to this traditional delicacy. Who knows, it may also become one of your favorite dishes!