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<p>Ciorba de perisoare cu siguranta va aminteste de copilarie si de bucataria bunicii. Sanda Marin, doamna bucatariei romanesti, iti ofera o reteta simpla, care nu poate da gres!</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>– 600 g carne tocata<br />
– 3 morcovi<br />
– 2 cepe<br />
– 1 ardei</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>– 200 g de smantana (cel putin 20% grasime)<br />
– un fir de pastarnac<br />
– o radacina de patrunjel<br />
– o telina mica</p>
<p>– o gulie mica<br />
– 6 linguri de orez<br />
– 2 oua<br />
– o rosie mare</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>– o lingurita de paprika dulce<br />
– verdeata (patrunjel, marar, leustean)<br />
– sare<br />
– piper<br />
– otet<br />
– zeama de lamaie sau bors</p>
<p>Mod de preparare:</p>
<p>1. Morcovii, ardeiul, pastarnacul, gulia, patrunjelul, ceapa se curata, se spala si se taie cubulete mici. Se pun legumele intr-o oala, se toarna 4 l de apa si se dau la fiert.</p>
<p>2. Separat, se pun la fiert 500 ml de apa. Cand apa clocoteste, se adauga 3 linguri de orez si se oparesc doua minute. Se scurge orezul si se clateste sub jet de apa rece.</p>
<p>3. Carnea macinata, orezul prefiert, cele doua albusuri de ou, a doua ceapa tocata foarrte marunt, o mana de patrunjel verde tocat foarte fin, o lingurita de paprika dulce, sare si piper se adauga si se framanta pentru a obtine compozitia pentru perisoare. Se formeaza perisoarele, de preferinta cat mai mici.</p>
<p>4. Cand apa si legumele incep sa fiarba in clocot, se adauga cele trei linguri de orez ramase, dupa care se pun perisoarele. Se potriveste gustul zemei cu sare. Se lasa sa mai fiarba aproximativ 20 de minute, dupa care se pune si rosia decojita si taiata cuburi foarte mici.<br />
5. Se mai da in clocot cateva minute, dupa care se opreste focul si se adauga verdeata. Se acopera cu capacul. Dupa ce s-a mai racit, se adauga smantana amestecata cu cele doua galbenusuri ramase.</p>

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