MEATBALL BORSCHT (ROMANIAN “CIORBA DE PERISOARE”)

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When I think back to my childhood in Romania, one of the dishes that instantly comes to mind is Ciorba de Perisoare—our beloved Meatball Borscht. This soup holds a special place in my heart, as it was something my family would often make, especially during colder months. The tangy flavor of sauerkraut juice mingling with the savory meatballs brings a level of comfort that words can barely describe. Even after all these years and many changes in my diet, this soup remains a cherished favorite, adapted to fit my autoimmune protocol while still capturing the essence of what I loved about it growing up.

This version of Meatball Borscht is not just a meal, but a reflection of my journey. It’s hearty, nourishing, and offers a taste of my roots with every spoonful. I’ve taken care to keep it as close to the traditional recipe as possible while making it autoimmune-friendly, so you can enjoy it too, even if you’re on the AIP diet.

Why This Soup is Special to Me:

Growing up, this soup wasn’t just a meal; it was a symbol of warmth and family. My mother would often make it when we had guests over, or during festive times. The smell of the broth slowly simmering, the way the meatballs would rise to the surface, and the tartness of the sauerkraut juice all evoke memories of home. Even now, living far away from Romania, I make this soup and feel connected to my heritage.

I’ve adapted the recipe to align with my AIP journey, but it still tastes just as comforting as I remember. Every spoonful brings me back to my grandmother’s kitchen, where love and food always went hand in hand.

A Closer Look at the Ingredients

Each ingredient in this Meatball Borscht (Ciorba de Perisoare) holds a special place, not only for its flavor but also for its contribution to the nourishing nature of this dish. Let me walk you through why each one is included, and how it reflects both tradition and health.

1. Beef Bones (1-1.5 lb)

The foundation of any good soup is its broth, and beef bones provide a rich, deeply flavorful base for this borscht. Simmering them for hours allows all the beneficial nutrients—like collagen and minerals—to be extracted into the broth, creating a nutrient-dense liquid that’s both healing and delicious. Bone broth is known for its gut-soothing properties, which is especially important for those with autoimmune conditions like mine.

2. Filtered Water (8-9 cups)

Filtered water is used to create a clean, pure broth. It’s essential to use good quality water, as it’s the base of your soup. Using filtered water ensures you’re not adding any unwanted chemicals or impurities, which is especially important when you’re making something as health-focused as this soup.

3. Onion (1, finely diced and divided)

Onion forms the aromatic backbone of many soups, including this one. Half of the onion is added to the broth, lending a natural sweetness as it cooks down. The other half is mixed into the meatballs, giving them a savory depth of flavor. Onions are rich in antioxidants and have anti-inflammatory properties, making them a great addition to any autoimmune-friendly recipe.

4. Carrots (3-4 large, diced)

Carrots not only bring a touch of sweetness to balance the tangy sauerkraut juice, but they’re also packed with beta-carotene, which converts to vitamin A in the body. This supports immune function and eye health. Carrots are a common vegetable in Romanian soups, and their bright color also adds a visual appeal to the dish.

5. Celery Stick (1, diced)

Celery is a classic ingredient in broths, adding a subtle, earthy flavor to the soup. It’s rich in fiber, helping to support digestion, and contains anti-inflammatory compounds that make it a good fit for anyone managing autoimmune conditions. The crisp texture of celery softens during cooking but still provides a nice contrast to the richness of the meatballs.

6. Celery Root (1 medium, diced)

Celery root, or celeriac, adds a more intense and concentrated celery flavor compared to the stalks. Its creamy texture when cooked makes it a wonderful addition to the broth. In Romania, celeriac is often used in soups for its unique flavor profile. Plus, it’s a great source of vitamin K, important for bone health.

7. Ground Turkey or Beef (1 lb)

You can use either turkey or beef for the meatballs, depending on your preference. I tend to alternate between the two, as both bring their own flavor. Turkey makes for a lighter meatball, while beef offers a richer taste. Regardless of which you choose, both are great sources of high-quality protein, essential for muscle repair and overall health.

8. Sweet Potato (1, diced)

Sweet potatoes are a great way to add natural sweetness to the soup, while also providing an excellent source of vitamins and fiber. In this recipe, the sweet potato balances the sourness of the sauerkraut juice. Since potatoes are not AIP-friendly, sweet potatoes are a wonderful substitute, providing nutrients like vitamin A, vitamin C, and manganese.

9. Parsley (2-3 tbsp, chopped)

Fresh parsley is added at the end for a burst of color and flavor. It’s not just a garnish; parsley is a nutritional powerhouse, rich in vitamins A, C, and K. It’s also known for its anti-inflammatory and detoxifying properties. In Romanian cuisine, parsley is used frequently to finish soups, offering brightness and a touch of freshness.

10. Sauerkraut Juice (2-3 cups)

This is the secret to authentic Romanian borscht. Sauerkraut juice gives the soup its characteristic tangy flavor, balancing the richness of the meatballs and broth. It also adds a dose of probiotics, which support gut health. If you’re not a fan of sauerkraut juice, you can omit it, but it’s what truly makes this soup special. Plus, the juice is naturally salty, so you won’t need to add much extra seasoning.

11. Sea Salt (¼ tsp)

A small amount of sea salt is added for flavor, especially if you’re not using sauerkraut juice. Sea salt is less processed than table salt and contains trace minerals that can support overall health. I tend to use sea salt sparingly, allowing the natural flavors of the ingredients to shine through.

12. Kelp (1/8 tsp)

Kelp is added as a natural source of iodine, which is especially important for those of us managing thyroid health, like with Hashimoto’s. It’s a great alternative to iodized salt and contributes to the overall mineral content of the soup. In small quantities, it enhances the flavor without being overpowering.

13. Grass-Fed Beef Gelatin (1 tsp)

Since eggs are typically used as a binder in traditional meatballs, I substitute them with grass-fed beef gelatin to keep this recipe AIP-compliant. Gelatin not only binds the meatballs, but also adds additional collagen, which is beneficial for gut healing and joint health.

14. Cold Water (3 tbsp)

This is used to “bloom” the gelatin, preparing it to be incorporated into the meatball mixture. Blooming gelatin is a simple process, but it’s essential to ensure the meatballs hold together without falling apart in the broth.

15. No-Tomato Paste (1 cup)

Instead of traditional tomato paste, which is nightshade and not AIP-friendly, I use a no-tomato paste alternative. This gives the soup a deep, rich flavor without the inflammatory effects that tomatoes can have for those on the autoimmune protocol. There are several no-tomato paste recipes available, often made from ingredients like carrots, beets, and sweet potatoes.

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Each of these ingredients contributes to the depth of flavor and nourishment in this Meatball Borscht. Together, they create a balanced dish that’s rich in nutrients, supportive of autoimmune health, and filled with the comforting flavors I grew up with. I hope you enjoy this adaptation of a Romanian classic, whether you’re following the AIP diet or simply looking for a wholesome, satisfying soup.

How to make this soup:

Prepare the Broth: Start by placing the beef bones in a deep pot, covering them with cold water, and bringing it to a boil. Before it reaches boiling, skim off any scum that forms on the surface to ensure a clear broth. cover the pot and reduce the heat to low, allowing it to simmer gently.

Add Vegetables: Once the scum has stopped forming, add the carrots, celery root, celery stick, and half of the onion into the pot. These root vegetables lend a depth of flavor to the soup that is both sweet and earthy. Cover the pot and let the broth simmer for another 1 -1.5 hours, allowing the bones to fully release their nutrients and the vegetables to become tender.

Prepare the Gelatin Egg: In a small bowl, make a gelatin egg by sprinkling gelatin over the surface of warm water. Allow it to bloom for 1-2 minutes, then whisk it over low heat until frothy. This acts as a binder for the meatballs, giving them structure without using traditional eggs.

Make the Meatballs: In a mixing bowl, combine the ground turkey or beef with the remaining diced onion, sea salt, kelp, and the prepared gelatin egg. Using a teaspoon, scoop out the mixture and shape it into meatballs, roughly 1 inch in diameter. These meatballs are tender and juicy, a perfect complement to the tangy broth.

Cook the Meatballs: Lower the heat to the pot with the broth, then carefully add the meatballs one by one. Let them cook for 10-15 minutes. You’ll know they’re done when they rise to the surface of the soup.

Final Touches: Once the soup is finished, remove it from the heat and stir in the sauerkraut juice, if using. The sauerkraut juice is what gives this soup its signature tangy kick and is packed with probiotics. Sprinkle freshly chopped parsley on top, and it’s ready to serve.