Ciorba de perisoare cu costita de porc si zeama de varza este genul acela de mancare traditionala care iti aduce instant pofta, amintiri frumoase si senzatia aceea calda de acasa. Este acrisoara, bogata, plina de legume si bucati fragede de carne, iar zeama de varza ii da exact nota aceea autentica, romaneasca, care transforma o ciorba simpla intr-un preparat cu personalitate. De data aceasta am ales sa o pregatim in Tefal One Pot, pentru ca ne place mult rapiditatea si intensitatea aromelor, dar bineinteles ca putem face reteta si in varianta clasica pe aragaz, crescand timpii de fierbere. Este o ciorba satioasa, gustoasa si perfecta pentru pranzurile de weekend sau pentru zilele in care vrem ceva reconfortant si savuros. Sa trecem la treaba!

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INGREDIENTE (pentru 6 portii)

• 300 grame coasta de porc
• 500 grame spata de porc
• 3 cepe
• 2 lingurite cimbru
• 400 grame amestec legume pentru ciorba taraneasca Fresco Verde
• 250 ml amestec de rosii cu ardei pentru ciorba sau bulion
• 500 ml zeama de varza
• Sare

Incepem prin a pune in oala 700 ml apa impreuna cu costitele si o lingurita de sare, apoi setam Tefal One Pot pe functia de gătit sub presiune pentru 20 de minute. Dupa expirarea timpului, depresurizam oala si intre timp ne ocupam de perisoare. Tocam carnea si o amestecam cu o lingurita de cimbru, sare si o ceapa tocata fin, apoi formam perisoarele astfel incat sa fie uniforme.

Dupa ce oala s-a depresurizat, adaugam in oala cele doua cepe tocate ramase, amestecul de legume pentru ciorba taraneasca de la Fresco Verde si perisoarele formate, impreuna cu inca o lingurita de cimbru. Amestecul acesta de legume contine legume romanesti in proportii variabile, morcov, cartofi, pastarnac, telina, patrunjel, ceapa, rosii si ardei, exact ceea ce ii trebuie unei ciorbe adevarate pentru a avea gustul acela bogat si autentic.

Setam din nou functia de gatit sub presiune pentru 30 de minute, apoi depresurizam si adaugam amestecul de rosii cu ardei sau bulionul, impreuna cu zeama de varza care ii va aduce acrimea perfecta. Gustam si potrivim de sare la final, in functie de cat de sarata este zeama de varza pe care o folosim.

Servim ciorba fierbinte, cu paine taraneasca de cartofi si ardei iuti alaturi, pentru ca asa se bucura cel mai bine de toate aromele ei. Este un deliciu romanesc, satios si reconfortant, exact asa cum trebuie sa fie o ciorba traditionala facuta cu drag.

Detaliile video ale retetei:

Daca v-a placut ciorba de perisoare cu costita de porc si zeama de varza, va invit sa incercati si alte retete inspirate:

English version

Meatball Soup with Pork Ribs and Fermented Cabbage Brine

Meatball Soup with Pork Ribs and Fermented Cabbage Brine is one of those traditional dishes that instantly brings appetite, warm memories and that comforting feeling of home. It is tangy, rich, filled with vegetables and tender pieces of meat, and the fermented cabbage brine gives it that authentic Romanian touch that transforms a simple soup into a dish with real personality. This time we chose to prepare it in the Tefal One Pot because we really love the speed and intensity of the flavors, but of course we can also make the recipe in the classic stovetop version by increasing the cooking time. It is a hearty, delicious soup, perfect for weekend lunches or for those days when we want something cozy and full of flavor. Let’s get to work!

INGREDIENTS (for 6 servings)

• 300 grams pork ribs
• 500 grams pork shoulder
• 3 onions
• 2 teaspoons thyme
• 400 grams rustic vegetable mix for soup (Fresco Verde)
• 250 ml tomato and pepper mix for soups or tomato paste
• 500 ml fermented cabbage brine
• Salt

We start by adding 700 ml water to the pot together with the pork ribs and one teaspoon of salt, then we set the Tefal One Pot on the pressure cooking function for 20 minutes. After the time is up, we release the pressure and meanwhile we prepare the meatballs. We finely chop the meat and mix it with one teaspoon of thyme, salt and one finely chopped onion, then shape the meatballs so they are uniform and ready for cooking.
After the pot has depressurized, we add the remaining two finely chopped onions, the rustic vegetable mix for soup from Fresco Verde and the meatballs, along with another teaspoon of thyme. This vegetable mix contains Romanian vegetables in various proportions, carrot, potato, parsnip, celery, parsley root, onion, tomatoes and peppers, exactly what a proper traditional soup needs to develop that rich and authentic taste.
We set the pressure cooking function again for 30 minutes, then depressurize and add the tomato and pepper mix or tomato paste, along with the fermented cabbage brine, which brings the perfect tanginess to the soup. We taste and adjust the salt at the end, depending on how salty our cabbage brine is.
We serve the soup hot, with rustic potato bread and hot peppers on the side, because that is the best way to enjoy all its flavors. It is a hearty and comforting Romanian dish, exactly as a traditional soup made with love should be.

If you enjoyed the Meatball Soup with Pork Ribs and Fermented Cabbage Brine, we invite you to try other inspired recipes: Chicken Soup with Vegetable Cream, Green Bean and Smoked Ribs Soup or Chicken Soup with Semolina Dumplings.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere