Bucharest Ciorbă de Perișoare 🍲

Method

1. 1

   Mix the pork with rice, grated onion, egg and salt; roll into small wet-handled balls.

2. 2

   Bring the diced carrot and parsley root to a simmer in water and cook until the vegetables soften.

3. 3

   Slide in the meatballs and skim as they rise; add tomato paste and a spoon of sugar to balance.

4. 4

   Pour in borș or a mix of sour brine and vinegar and simmer gently another ten minutes so it stays sour, not cloudy.

5. 5

   Crush garlic with salt into the pot, off the heat, and shower with chopped dill.