Alex's soup

Alex's soup - A Home Delight

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Soup is a traditional dish, reminiscent of childhood and family meals. Ciorba lu' Alex is a simple and delicious recipe, full of flavors and textures that will bring joy to all who enjoy it. This soup is my nephew's favorite and is sure to become a favorite for your loved ones!

Ingredients

- 250 g minced veal
- 2 eggs (1 egg white + 1 yolk)
- 3 carrots
- 2 parsley root
- 1 leek
- 1/2 celery
- 1/2 l buttermilk
- 100 ml cream
- juice of one lemon
- 50 g rice
- 50 g semolina
- salt (to taste)
- pepper (to taste)
- green parsley (for garnish)

Preparing the soup

Step 1: Preparing the savovoy

Start by peeling all the vegetables. You will need 3 carrots, 2 root parsley, 1 leek and 1/2 celery. Use a large-holed grater to grate the carrots and parsley, and cut the leek into thin rounds. This step will not only add flavor but also give the soup a nice texture.

Step 2: Boiling the savoy cabbage

Place the chopped vegetables in a large stock pot, add the required water, salt and bring to the boil. It's important to simmer over medium heat so that the flavors combine harmoniously. It can take about 15-20 minutes until the vegetables are tender.

Preparing the Pericholes

Step 3: Composition for the Pericheri

In a large bowl, mix the veal mince with a little grated onion, salt, pepper, chopped green parsley, egg white and semolina. Make sure you mix all the ingredients well so you get a homogeneous mixture.

Step 4: Adding the rice

Once you have a smooth mixture, add the washed rice. This will provide consistency and absorb the delicious flavors of the soup.

Step 5: Forming the curls

Using a small spoon, form the mixture into rounded meatballs. Make sure the size is uniform so that they cook evenly in the soup.

Cooking the soup

Step 6: Adding the meatballs to the soup

When the vegetables are almost cooked, add the parsnips to the broth, being careful to carefully add them to the boiling liquid. Let them simmer until they rise to the surface, a sign that they are ready. This process should take about 10-15 minutes.

Finalizing the soup

Step 7: Preparing the Yolk Mixture

In a separate bowl, whisk the yolks with the buttermilk, sour cream and lemon juice. This combination will add creaminess and a pleasant sour taste to the soup.

Step 8: Finalizing the preparation

Once the meatballs are cooked, turn off the heat under the pot and add the yolk mixture to the soup. Stir gently to homogenize. At this point, you can adjust salt and pepper to taste.

Serving

Step 9: Decorating and Serving

Serve Alex's soup warm, garnished with chopped green parsley on top. This not only adds a nice look but also a touch of freshness to the dish.

Suggestions and Variations

If you want to personalize this soup, you can add vegetables such as zucchini or bell peppers, which will enrich the flavours. Also, for a spicier version, add a little chilli pepper.

Frequently Asked Questions

What is the best meat for meatballs?
Veal is ideal for meatballs because of its tender texture, but you can also use pork or chicken, depending on your preference.

Can I use frozen vegetables?
Yes, frozen vegetables are a convenient alternative, but be sure to thaw them before adding them to the soup.

What garnish goes with Alex's soup?
This soup goes perfectly with a slice of fresh bread or crunchy croutons.

Nutritional Benefits

Ciorba lu' Alex is a balanced meal that offers protein from meat and eggs, fiber from vegetables and carbohydrates from rice. It's a healthy choice suitable for the whole family.

Closing

Ciorba lu' Alex is more than just a dish - it's a trip down memory lane and an opportunity to bring the family together around the table. Whether you prepare it for a special occasion or simply to enjoy a warm meal, this recipe will always bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: 250 g ground veal, 2 eggs, 3 carrots, 2 parsley roots, 1 leek, 1/2 celery, 1/2 l buttermilk, 100 ml sour cream, juice of 1 lemon, 50 g rice, 50 g semolina, pepper