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Ciorba de Perisoare - vegetarian with sunflowerHACK

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

  1. 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.

  1. 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.

  1. 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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