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1
Roll the Meatballs
15 Mins
Chilled, fridge 2–4°C (36–39°F)
Combine the ground pork, rinsed rice, egg, grated onion, half the dill and cracked pepper with 1 teaspoon of the salt. Mix gently with your hands just until combined, then roll into about 24 walnut-sized balls. Chill them while you start the soup.
Mix lightly — overworked mince makes tough, dense meatballs.
Done when: Balls are even, smooth and hold their shape when lifted.
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2
Start the Vegetable Broth
20 Mins • Simmer
Gentle simmer, about 95°C (203°F)
Heat the oil in a large pot and fry the chopped onion, carrot, parsnip, celeriac and pepper for 5 minutes until they soften and smell sweet. Stir in the tomato paste and diced tomatoes, fry 2 minutes more, then pour in the 2 litres of water and simmer for 15 minutes until the vegetables are nearly tender.
Frying the vegetables first builds the flavour that plain boiled vegetables never reach.
Done when: Vegetables are nearly tender when pierced with a knife.
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3
Poach the Meatballs
20 Mins • Gentle Simmer
Gentle simmer, about 95°C (203°F)
Slide the chilled meatballs into the simmering broth one at a time, keeping the heat low so the soup barely bubbles. Simmer for 18–20 minutes, skimming any foam, until the meatballs are cooked through and the rice inside has swollen and softened.
A hard boil will break the meatballs apart — the soup should tremble, not roll.
Done when: A cut meatball shows no pink inside and the rice grains are soft; the meatballs reach 71°C (160°F) at the centre.
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4
Sour with Borș
5 Mins • Simmer
Gentle simmer, about 95°C (203°F)
Pour in the strained borș and simmer for 5 more minutes. Taste: the soup should be clearly sour but still savoury — add a little more borș if it tastes flat, or a pinch more salt if the sourness needs balance.
Borș goes in last because long boiling dulls its fresh sourness.
Done when: The broth tastes bright and sour, with the vegetables and meat in balance.
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5
Finish with Lovage & Serve
5 Mins • Off the Heat
Off the heat, cooling from 95°C (203°F)
Take the pot off the heat and stir in the lovage and the remaining dill. Rest for 5 minutes, then ladle into deep bowls with 4 meatballs each, and add a spoonful of sour cream to every bowl.
Lovage is the signature flavour — add it off the heat so its celery-like perfume stays bright.
Done when: The soup smells of lovage and fresh herbs; the sour cream melts into white ribbons.
auto_awesome Finishing Touches & Plating
Serve each bowl with four meatballs, a spoonful of sour cream and a scatter of lovage. Eat it with crusty bread, and remember the borș goes in last — that fresh sourness is the whole character of the soup.
Romania
3h 30m
