Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Zucchini Ciorba (Ciorba De Dovlecei) Recipe
    Lost? Site Map

    Zucchini Ciorba (Ciorba De Dovlecei)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Charlotte J's Note:

    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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Parboil potatoes.
    2. 2
      Mix soup stock with sauerkraut juice to make ciorba stock.
    3. 3
      Pour into a 2-3 quart kettle.
    4. 4
      Add all vegetables and herbs and stir well.
    5. 5
      Bring to a boil over high heat, reduce heat and simmer for 30 minutes.
    6. 6
      Stir well, season with salt and pepper adjusting to taste.
    7. 7
      Add hot pepper, stir, and simmer until vegetables are cooked, about 5-10 minutes.
    8. 8
      In a small bowl, mix sour cream with egg yolk and flour.
    9. 9
      Stir in a few tablespoons of ciorba, mix thoroughly.
    10. 10
      Then blend mixture slowly into the ciorba and simmer another 5-10 minutes.
    11. 11
      Serve.

    Ratings & Reviews:

    • on December 18, 2009

      55

    • on September 08, 2008

      55

      Very good, thank you! So nice to see some Ciorbas on here!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Zucchini Ciorba (Ciorba De Dovlecei)

    Serving Size: 1 (185 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 93.5
     
    Calories from Fat 16
    17%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 33.2 mg
    11%
    Sodium 1182.8 mg
    49%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.3 g
    9%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    vegetable stock

    sauerkraut juice

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites