Romanian meatball soup

Ingredients for 4 servings:

• 1 tomato(s), peeled, diced
• 1 bell pepper(s), pitted, diced
• 2 carrots, peeled; 1 sliced, 1 finely grated
• 1 kohlrabi
• 1 small can of sauerkraut
• 1 leaf lovage, chopped
• 250 g minced meat
• 1 egg(s)
• 3 handfuls of rice
• 1 onion(s), peel, finely chop
• salt and pepper
• Parsley, chopped
• 1 cup sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Original name: Tschorbe de Perisoare

Lightly fry the finely grated carrot in a little oil – this gives the soup a beautiful color and a special aroma. Add the prepared vegetables, sauerkraut, lovage, and celery leaves. Sprinkle 2 teaspoons of salt over the soup and fill with cold water; the vegetables should be covered by about two fingers. Bring to a boil. Meanwhile, mix the ground beef, onion, egg, uncooked rice, salt, and pepper, and form small balls. Place these balls directly into the vegetables. Cook gently with the lid closed until tender and well-seasoned (approx. 45-60 minutes). Skim off the foam occasionally as needed. Season with salt and pepper to taste, and sprinkle with chopped parsley. The sour flavor is definitely desired (Romanian chorba are so-called ‘sour soups’!), but if you like, you can add a little more vinegar. Delicious: a dollop of sour cream on the served soup!