THE VINEGAR-STUNG MEAT MIST

(Our Play on Romanian Ciorbă de Perișoare / Meatball Soup)

THE VINEGAR-STUNG MEAT MIST

Ingredients: 300g Pork mince (formed into small orbs), 2 Carrots (minced), 1 Parsnip (minced), 1 Onion (diced), 1 tsp Black pepper, 1 tsp Lovage or Parsley, 1 tsp Salt, 1.5L Beef stock, 100ml Borș or Lemon juice, 2 tbsp Sour cream...

Ingredients

  • 300g Pork mince (formed into small orbs)
  • 2 Carrots (minced)
  • 1 Parsnip (minced)
  • 1 Onion (diced)
  • 1 tsp Black pepper
  • 1 tsp Lovage or Parsley
  • 1 tsp Salt
  • 1.5L Beef stock
  • 100ml Borș or Lemon juice
  • 2 tbsp Sour cream

Cooking Method

  1. The Architect Sauté the root veg and onion in oil until soft.
  2. The Bloom Add pepper and salt with a 30ml splash of stock; the heat will release the earthy minerals.
  3. The Swell Add remaining stock; simmer for 15 minutes. Drop in the raw meat orbs.
  4. The Marriage Pour in the lemon juice/borș; simmer until the meat is tender and the mist is sharp.
  5. The Final Flourish Stir in a dollop of raw sour cream and a massive hit of raw fresh lovage.

Cuisine: Balkan

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