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Perisoare Soup

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Adjust Servings:
For the perisoare:
1 onion finely chopped
1 stock cube Massel chicken style
1 tsp salt
1/2 cup water
6tbs Jasmine rice
2 cups water
6tbs walnut meal
6tbs corn crumbs
3 tbs parsley freshly cut
7 tbs gluten flour
For the stock:
2.5 l water
3 Massel chicken stock cubes
1 tsp salt
For the soup:
3 carrots cut in small cubes
2 onions finely chopped
150g celeriac cut in small cubes
1/2 red capsicum cut in small cubes
1 parsnip cut in quarters ( will be removed at the end)
4 Massel chicken stock cubes
1/2 tsp salt
2 cups tomato juice
2 tbs oil
1/4 cup parsley freshly chopped

Perisoare Soup

  • Cooktop
  • Vegan

Perisoare = Meatless meatballs

  • Serves 10
  • Hard


  • For the perisoare:

  • For the stock:

  • For the soup:



Ciorbă de perișoare is a Romanian traditional sour soup  with meatballs. Perișoare are meatballs usually made with minced meat, mixed with rice and spices and boiled in a soup. We replaced the mince meat with walnuts and gluten flour and made them vegan.

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In a nonstick pan place the onion, the stock cube, the salt and the 1/2 cup water. Cover and place on medium/high heat until the onion softens and the water is evaporated. Add the rice and the 2 cups water. Cover and bring to boil. Reduce heat and allow to simmer until the rice is soft and the water evaporated. Remove from heat and add the corn crumbs, gluten flour, parsley and walnut meal. Combine quickly until well mixed. Allow to rest for 10 min. Form small balls about the size of a big cherry. Allow to rest.


In the mean time prepare the soup. In a 5-6l pot place the carrots, capsicum, celeriac, parsnip, onion, stock cubes and salt. Add water to fill up 3/4 of the pot. Place on high heat and bring to boil. Reduce heat, cover and allow to simmer until the veggies are cooked. Add the tomato juice and bring to boil. Add the oil and parsley. Cover and remove from heat.


Return to the meat balls. In a 5l pot prepare the stock by mixing all the ingredients. Bring to boil. Place the meat balls in the boiling stock. Remove the meat balls when all float. Place them in the ready soup. Serve the soup hot or at room temperature.

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