Ciorbă de burechite with meat

Ingredients

• 500 g ground beef and pork
• 120 g flour
• 20 g flour for rolling and dusting
• 3 eggs
• 1/4 teaspoon fine salt for the dough
• 1/2 teaspoon salt for the filling
• 1/2 teaspoon ground pepper
• 1 medium onion (150 g) for the filling
• 1 g crumbled dried tarragon
• 1 medium onion (150 g) for the soup
• 1 medium carrot (100 g)
• 1 parsnip root (150 g)
• 1 small celeriac root (250 g)
• 10 g celery leaves
• 1 parsley root (100 g)
• 5000 ml water
• 1 teaspoon salt for the soup
• 2 large tomatoes (300 g)
• 2 bay leaves
• 1 sprig dried thyme
• 200 g sour cream with at least 20% fat
• 2 tablespoons vinegar
• 15 g parsley

Preparation

1. Put 120 g of flour in a bowl and make a well in the middle. Break 2 eggs into it, add 1/4 teaspoon of salt and gradually work in the flour until you have a firm dough. If it feels sticky, use some of the 20 g of flour set aside. Cover it with a glass bowl and leave it to rest for 25 minutes. 2. Pass the meat through a meat grinder twice. Mix it with one peeled and finely chopped onion, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the tarragon. Set it aside while you prepare the rest. 3. Peel and dice the second onion, the carrot, parsnip, celeriac and parsley root. Put them in a pot with the 5000 ml of water and 1 teaspoon of salt. Boil for about 15 minutes, until the vegetables soften. 4. Peel and dice the tomatoes. Add them to the pot along with the bay leaves and thyme sprig. Simmer the soup over medium heat for 10 minutes; the tomatoes will soften and the broth will take on some color. 5. Sprinkle the reserved flour over the table and roll out the dough into a thin sheet. Separate the third egg: beat the white until frothy and brush it over the dough. If there is any egg white left, mix it into the ground meat. Set the yolk aside for the finishing mixture and cut the dough into squares about 4 cm across. 6. Shape the meat into small balls and place one on each square. Bring two opposite corners together, then fold the other two corners over the top and press firmly to seal each burechită. 7. Add the burechite to the simmering soup and cook them for no more than 10 minutes, until the dough is tender. If you have meat left after filling the squares, shape it into meatballs and add them to the pot along with the burechite. 8. Mix the egg yolk with the sour cream and vinegar. Thin it with 100 ml of hot broth taken from the pot, then pour the mixture into the soup and stir. Turn off the heat. 9. Remove the thyme sprig and bay leaves. Finely chop the parsley and sprinkle it into the pot.