Tart soup with meatballs (Ciorba de perisoare cu carne) from Quintet of Cuisines (Foods of the World): Switzerland, The Low Countries, Poland, Bulgaria and Romania, and North Africa by Michael Field and Frances Field and Time-Life Books

  • carrots
  • celery
  • sour cream
  • dill
  • long grain rice
  • ground veal
  • leeks
  • onions
  • parsley
  • tarragon
  • thyme
  • tomatoes
  • ground pork
  • pork bones
  • veal shanks
  • parsley root
  • celery root
  • sauerkraut juice
  • fennel leaves

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears only in the companion Recipe Booklet.

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