Food items used and amounts to 6 servings:

 

• 1kg beef bones with marrow
• 100g carrots
• 80g celery
• 2 pcs eggs
• 80g  white rice
• 80g lovage
• 2g pepper
• 20g salt
• 600g minced or ground beef and pork
• 80g parsnip
• 200g onions
• 80g cream
• 1l borsch (Beet Root Broth)
• 30g parsley (leaves)
• 150g bread
• 30g dill

 

Preparation:

 

Wash and break bones lengthwise. Boil them about 2 hours in 2 liters of cold water with salt. Then remove them and put into the pot the washed greens which have been passed through grater and half of the of the onions which should be diced.  Heat in a separate pot, the borsch until it boils.  In another pot prepare the rice according to its cooking instructions.

 

To make the meatballs combine the minced meat together with the remaining onion and bread dipped in water and well squeezed, then add the salt, the pepper, the chopped green, the eggs and the boiled rice.  From the composition mix everything well to make meatball the size of a walnut.

 

When the greens were softened, add the borsch and the meatballs.

 

Let it boil for over 20 minutes, then put in the chopped lovage and cook another 10 minutes.

 

 

 

Bibliography
Gourmet literary album - Bucharest 1982
Gourmet literary album  Bucharest 1972
Cookbook - Didi Balmez,Technical Publishing, Bucharest 1978
Cookbook - Bucharest 1960