Zucchini Ciorba (Ciorba De Dovlecei)
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 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
- 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.
- Serve.
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