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Le ricette di Pierre

CIORBA (ZUPPA BULGARA)

Dosi per 4.

Far colorire in padella 200 g di carne macinata con poco burro e unirvi 2 uova, 1 cucchiaio di prezzemolo tritato, 1 cucchiaio di aceto, sale, Pepe, 3 cucchiai di farina e 1 uovo. Ricavarne polpettine che verranno cotte in 1 l abbondante di brodo di carne per 15 minuti assieme a 150 g di riso. Unire poi 200 gr di yogurt sbattuto con 2 uova, sale, Pepe e il succo di 1 limone. Far amalgamare e servire ben caldo.

Provenienza: RAI Televideo (BULGARIA) 25/04/1994

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