Ukrainian Polish Zur Or Romanian Ciorba Soup With ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Zur or Romanian Bors (read Borsh) is a sour liquid made out of fermented ryemeal. It is easily found in Polish or Eastern European Stores. In case you cannot find it, replace it with lemon juice. Ingredients:
500 g beef preferably with bone(used for stew - cheapest you find - you will discard it!) |
1 onion |
2 carrots |
1 parsnip |
1 celery root |
4 tomatoes |
2 red peppers |
1 l zur or the juice of 2 lemons |
salt |
meatballs |
300 g minced pork |
300 g minced beef |
1 teaspoon tomato paste |
1/2 onion diced |
1 spoon rice |
salt and pepper |
mix of herbs |
1 spoon diced lovage ( harder to find, adds lots of flavor - you can skip it if you do not have it, however it does make a difference) |
1 spoon diced parsley |
serve it with sour cream |
Directions:
1. Make the meatballs first and mix all the ingredients. Set it on the side.
2. Take all the root vegetables, including the onion and cut it very small ( I shred it). Cut the meat in large cubes. Add all in a large pot and cove with 3 l of cold water. bring it to boil. Let it boil gently at low heat.
3. Add the tomatoes skinned and cut, the red peppers cut into thin and short strips and let it boil another 5 minutes.
4. Separately, boil the zur - it will become clear. If you do not use zur, add the lemon juice.
5. Form small balls from the meatballs mix and drop them gently in the low boiling water. Boil on low heat for 10min. max.
6. Add zur and boil another 5 min.
7. Add the herbs.
8. Serve with a spoon or 2 of sour cream.
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