Ciorbă de Porc
Ciorbă de Porc·(chor-bah deh pork)
Ciorba Zilnică (The Daily Sour Soup)
Tuesday at six p.m., a heavy Dutch oven bubbles on the stove, and the kitchen undeniably smells of smoked pork fat and sour bran. While grandmothers might simmer bone-in ribs all afternoon, we can achieve that lip-smacking richness on a weeknight using well-marbled supermarket pork shoulder, relying on the fat-infused root vegetables, the distinct lactic tang of fermented bran, and having the patience to skim the broth until it runs crystal clear. Hit the bowl with a splash of white vinegar, tear off some bread, and eat.
Ingredients
- boneless pork shoulder1 1/2 lb
- cold water8 cup
- sunflower or avocado oil1 tbsp
- yellow onion1 large
- carrots2 med
- parsnip1 small
- celeriac or standard celery stalks1/2 small
- red bell pepper1 med
- Russet or Yukon Gold potatoes2 med
- tomato passata1 cup
- liquid borș or raw sauerkraut juice1 1/2 cup
- fresh lovage or a 50/50 mix of fresh flat-leaf parsley and celery tops1 large handful
- kosher salt and black pepperto taste
Method
- 01
Purify the broth.
Place the cubed pork in a large heavy-bottomed Dutch oven and cover with the cold water. Bring to a gentle boil over medium-high heat. Do not stir. As grayish foam rises to the surface, meticulously skim and discard it using a fine-mesh skimmer. Once the broth is perfectly clear, about 5 to 10 minutes, add a heavy pinch of salt, reduce heat to a simmer, and cook for 20 minutes.
- 02
Sweat the aromatics.
While the pork simmers, heat the oil in a separate skillet over medium heat. Sauté the onion, carrots, parsnip, and celeriac for 5 to 7 minutes until the onions are translucent and the beta-carotene in the carrots tints the oil a beautiful golden orange.
- 03
Build the soup.
Transfer the sautéed root vegetables and the diced bell pepper into the pot with the simmering pork. Let everything cook together for another 15 minutes to marry the flavors.
- 04
Simmer the potatoes.
Add the diced potatoes and simmer for 15 minutes, or until fork-tender. Do not add any tomatoes or souring agents yet, as the acid will prevent the potatoes from softening.
- 05
Sour the soup.
Once the potatoes are completely soft, stir in the tomato passata. In a separate small saucepan, bring the borș or sauerkraut juice to a quick simmer so it doesn't drop the soup's temperature, then pour it into the main pot. Bubble for 5 more minutes, then taste and adjust the seasoning.
- 06
Finish with herbs.
Turn off the heat entirely and stir in the chopped lovage. Letting the herbs steep gently off the heat preserves their vibrant color and volatile essential oils.
Notes
The Transylvanian Finish
For a luxurious Ardelenească variation, omit the borș, tomato passata, and lovage. Sour the finished soup with 3 to 4 tablespoons of white vinegar or fresh lemon juice and stir in 2 tablespoons of chopped fresh tarragon. In a separate bowl, whisk together 1 cup of full-fat sour cream and 1 large egg yolk. Temper the dairy by slowly whisking in 3 or 4 ladles of hot broth, one at a time, then gently stir the warmed mixture back into the off-heat soup. Never let it boil again or it will curdle.
From Cook Romanian in America.