For a vegetarian version of the Romanian Ciorba de Perisoare with sunflower mince, you can replace the traditional mince with the plant-based sunflower mince. Here is a tasty recipe for it:
Ingredients
For the perisoare (dumplings):
150 g sunflower mince
1 onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon fresh parsley, chopped
50 g breadcrumbs
1-2 egg whites or egg substitute (e.g. linseed or chia mix)
Salt and pepper to taste
1 teaspoon sweet paprika
1 pinch of dried thyme or dill (depending on taste)
For the soup:
2 tablespoons olive oil
1 medium onion, diced
2 carrots, sliced
2 red peppers, diced
2 sticks of celery, sliced
3 tomatoes, peeled and diced
1.5 litres vegetable stock
Juice of 1 lemon
2 bay leaves
Salt and pepper to taste
Fresh parsley, to garnish
Instructions
Prepare dumplings:
In a bowl, mix the sunflower mince with onion, garlic, parsley, breadcrumbs, egg substitute, salt, pepper, paprika and thyme. Let the mixture rest for about 15 minutes so that the flavors can develop.
Form the mixture into small balls, about the size of walnuts.
Prepare soup:
Heat the olive oil in a large saucepan. Add the onions, carrots, peppers and celery and sauté until soft.
Add tomatoes and let them cook briefly.
Add the vegetable stock, bay leaves, salt and pepper and bring to the boil.
Carefully add the sunflower mince balls to the boiling broth. Reduce the heat and let the soup simmer for about 30 minutes until the dumplings are cooked.
Finalize:
Just before serving, stir in the lemon juice and season the soup to taste.
Garnish with fresh parsley and serve hot.
This soup is not only hearty and warming, but also a great way to enjoy traditional dishes in a plant-based way. Enjoy!
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