Recipe by Charlotte J
Quote: The Romanian ciorbe are soups with a characteristically tangy tart aroma and taste due to the addition of a souring agent. Traditionally, a sour base called bors (not to be confused with the Russian borscht, which is a red beet soup) was used. Bors is made from fermented wheat bran, and can be prepared at home or bought at Romanian grocery stores. However, in recent years it is less frequently used because it requires too much time to prepare. Instead, the most common souring agents for the ciorbe are lemon juice and sauerkraut juice. Other souring agents are vinegar, sour grape leaves or green sorrel leaves. From Taste Of Romania by Nicolae Klepper
- 2 potatoes, peeled and diced
- 1 quart vegetable stock
- 1 cup sauerkraut juice
- 3 zucchini, peeled and diced
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh fennel, chopped
- 3 tablespoons fresh chives, chopped
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons sour cream
- 2 teaspoons flour
- 1 egg yolk
Directions See How It's Made
- Parboil potatoes.
- Mix soup stock with sauerkraut juice to make ciorba stock.
- Pour into a 2-3 quart kettle.
- Add all vegetables and herbs and stir well.
- Bring to a boil over high heat, reduce heat and simmer for 30 minutes.
- Stir well, season with salt and pepper adjusting to taste.
- Add hot pepper, stir, and simmer until vegetables are cooked, about 5-10 minutes.
- In a small bowl, mix sour cream with egg yolk and flour.
- Stir in a few tablespoons of ciorba, mix thoroughly.
- Then blend mixture slowly into the ciorba and simmer another 5-10 minutes.