Ciorba taraneasca de perisoare – gust autentic, dar fara regrete! Aceasta reteta imbina savoarea bogata a bucatariei traditionale romanesti cu o abordare mai usoara, perfecta pentru cei care vor sa se bucure de o masa satioasa fara excese. Cu legume cultivate pe plaiuri romanesti de la FrescoVerde, supa de la Zwup si perisoare din carne de pui, aceasta ciorba pastreaza tot farmecul gustului de odinioara, dar cu un twist mai lejer. Iar daca timpul nu e de partea ta, un multicooker poate face magia in locul tau! Hai sa descoperim impreuna cum poti prepara rapid o ciorba de perisoare delicioasa, ca la bunica, dar adaptata vremurilor moderne!

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INGREDIENTE (pentru 8 portii)

• 1 pachet legume taranesti congelate de la FrescoVerde
• 1,5 litri apa
• 300 ml supa de pui Zwup
• 450 grame pulpa de pui dezosata
• 1 ceapa
• 1 lingura pasta de ardei
• 1/2 lingurita piper
• 200 grame pasta de tomate
• 200 ml moare de varza
• 2 lingurite de cimbru
• Sare

Pentru aceasta reteta, am optat pentru legumele taranesti congelate de la FrescoVerde, o selectie variata ce include morcovi, cartofi, pastarnac, telina, patrunjel, ceapa cuburi, rosii si ardei – toate provenite din Romania. Aceste legume sunt o alegere ideala pentru momentele in care timpul nu este de partea noastra. Personal, as fi preferat ca legumele sa fie taiate in cuburi mai mici, insa aceasta ramane o preferinta subiectiva.

Un alt aspect ce tine de preferintele personale este utilizarea multicookerului Tefal One Pot, un aparat extrem de practic pentru prepararea ciorbelor si tocanitelor. Desigur, ciorba poate fi pregatita si in mod traditional, ajustand timpul de gatire in consecinta.

Incepem prin a pune la fiert 1,5 litri de apa impreuna cu supa de pui de la Zwup. Odata ce lichidul ajunge la punctul de fierbere, adaugam legumele congelate si selectam programul de gatit sub presiune pentru 5 minute.

Intre timp, pregatim perisoarele. Pentru o varianta mai dietetica, dar totodata gustoasa, am optat pentru pulpe de pui dezosate, pe care le-am tocat. Amestecam carnea cu ceapa tocata marunt, pasta de ardei, sare, piper si o lingurita de cimbru, apoi formam perisoarele.

Dupa finalizarea programului, depresurizam oala si adaugam perisoarele, reluand gatirea sub presiune pentru inca 15 minute. La final, depresurizam din nou, incorporam pasta de tomate, moarea de varza si o lingurita de cimbru, apoi setam programul „Supa” pentru ultimele 5 minute.

Ciorba de perisoare se serveste fierbinte, alaturi de salata de ardei iuti si paine proaspata, pentru o masa de pranz savuroasa.

Detaliile video ale retetei:

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English version

Rustic Meatball Soup

Rustic Meatball Soup – Authentic Flavor, No Regrets! This recipe combines the rich flavors of traditional Romanian cuisine with a lighter approach, perfect for those who want to enjoy a hearty meal without overindulging. Featuring vegetables grown on Romanian lands from FrescoVerde, Zwup chicken broth, and tender chicken meatballs, this soup keeps all the charm of old-fashioned cooking but with a modern, lighter twist. And if you’re short on time, a multicooker can work its magic for you! Let’s discover together how to quickly prepare a delicious meatball soup—just like grandma’s, but adapted to modern times!

INGREDIENTS (for 8 servings)

• 1 pack of frozen rustic vegetables from FrescoVerde
• 1.5 liters of water
• 300 ml Zwup chicken broth
• 450 grams boneless chicken thighs
• 1 onion
• 1 tablespoon red pepper paste
• 1/2 teaspoon black pepper
• 200 grams tomato paste
• 200 ml pickled cabbage brine
• 2 teaspoons thyme
• Salt to taste

For this recipe, I chose the frozen rustic vegetables from FrescoVerde, a diverse mix including carrots, potatoes, parsnips, celery, parsley, diced onions, tomatoes, and bell peppers—all sourced from Romania. These vegetables are an excellent choice when you’re short on time. Personally, I would have preferred them diced a bit smaller, but that’s just a personal preference.

Another personal choice is using the Tefal One Pot multicooker, an incredibly practical appliance for making soups and stews. Of course, the soup can also be prepared traditionally, with adjusted cooking times.

Start by boiling 1.5 liters of water along with the Zwup chicken broth. Once it reaches the boiling point, add the frozen vegetables and select the pressure cooking program for 5 minutes.

Meanwhile, prepare the meatballs. For a lighter yet flavorful version, I opted for boneless chicken thighs, finely chopped. Mix the ground chicken with finely chopped onion, red pepper paste, salt, pepper, and one teaspoon of thyme, then shape the mixture into small meatballs.

After the initial cooking program finishes, release the pressure, add the meatballs, and restart pressure cooking for another 15 minutes. At the end of the program, release the pressure again, stir in tomato paste, pickled cabbage brine, and another teaspoon of thyme, then select the „Soup” program for a final 5 minutes.

This delicious meatball soup is best served hot, accompanied by spicy pickled peppers and fresh bread, making for a comforting and satisfying lunch.

If you enjoyed this Rustic Meatball Soup recipe, I invite you to try Meatballs Greek-style Soup, Cabbage Soup with Smoked Pork or a Lettuce and Wild Garlic Soup.

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