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ROMANIAN CIORBA
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1 large onion chopped
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2 large carrots chopped
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2 stalks celery chopped
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2 large potatoes cubed
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1 medium bell pepper diced
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12 oz frozen peas
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12 oz frozen green beans
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1 parsnip
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1 parsley root
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16 oz can of tomato sauce
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4 C beef
/ chicken / fish or veggie
broth
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1 C white wine
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5 garlic
cloves, minced
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2 C borș
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1 T oil
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1 T
dried thyme.
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salt and pepper to taste
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1 egg beaten
(optional)
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1 bunch lovage or
tarragon chopped, for finish
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sour cream to taste.
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- Sautee the carrots in a frying pan, on a
low flame stirring constantly until they look a bit translucent.
- Put chicken broth in a large pot, add
carrots, celery, bell pepper, parsnip, parsley root, thyme, salt and pepper, bring to a boil and lower flame to a simmer.
- After 20 minutes add onions and potatoes.
Let cook for another 15 minutes.
- In the meantime defrost peas and green
beans in a microwave for a minute.
- Add green beans, peas, wine and tomato
sauce to the pot and cook for 10 more minutes. If desired, this is where you
can swirl in the egg, Be swift.
- Turn off the stove and let soup cool for 10
minutes.
- Add souring agent (borș, pickle, sauerkraut
or lemon juice) and lovage or tarragon.
- Sour cream is traditionally mixed into the
soup bowl before eating, but it is of course a matter of taste.
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