Step 1 of 6
Ciorbă de perișoare
Mix the pork, rinsed rice, egg, grated onion, parsley, salt and pepper. With wet hands roll into walnut-sized balls, about 24. Chill.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Ciorbă de perișoare take?
1 hr 15 min all in — 30 min prep, 45 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Mixing bowl, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Lemon juice → Sauerkraut brine or a splash of white vinegar. Both are used in Romania when there is no borș. Brine adds more depth than vinegar. Pork → Beef or turkey mince. Beef gives a darker soup. Turkey is the lighter weekday version.
What should I watch for?
A rolling boil breaks the meatballs apart.
Any tips from this recipe?
Cut a meatball open at 20 minutes. If the rice is still chalky, give it five more. Temper the sour cream with a ladle of hot soup before adding if you want it stirred through rather than spooned on top. Borș and dried lovage are both sold in Romanian and Polish shops and keep for months.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.