Ciorbă Țărănească de Legume
Ciorbă Țărănească de Legume·(chor-bah tsuh-ruh-nyas-kuh deh leh-goo-meh)
Ciorba Zilnică (The Daily Sour Soup)
Ciorbă is not a precious weekend project, but the anchor of every midday meal, built on the back of a deeply sweated root vegetable base and a bruised supermarket parsnip kicking around your crisper drawer. A standard Dutch oven pulls the scent of scorched onions and damp cellars from that foundation in forty-five minutes, though the magic relies entirely on two non-negotiable elements: the lactic tang of fermented borș and the savory punch of lovage. Hit the hot broth with a heavy splash of white vinegar, tear off a chunk of bread, and eat.
Ingredients
- neutral oil2 tbsp
- yellow onion1 med
- carrots2 med
- parsnip1 med
- celeriac1 small
- water or low-sodium vegetable broth8 cup
- russet or red potato1 med
- white cabbage2 cup
- bell pepper1 med
- green beans1 cup
- green peas1 cup
- canned diced tomatoes14.5 oz
- liquid borș2 cup
- fresh parsley1 cup
- dried lovage1 tbsp
- kosher salt2 tsp
- black pepper1/2 tsp
Method
- 01
Build the foundation by sweating the root vegetables.
Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots, parsnip, and celeriac. Sauté patiently for 8 to 10 minutes until the onions are soft and translucent, and the oil takes on a slight golden hue from the carrots. Do not rush this step; this is where the soup’s soul is forged.
- 02
Add the liquid and simmer the hard vegetables.
Pour in the water or broth. Add the cubed potato and chopped cabbage. Bring to a boil, then reduce the heat to a gentle simmer and cook for 15 minutes.
- 03
Incorporate the soft vegetables and tomatoes.
Stir in the bell pepper, green beans, peas, and diced tomatoes. Continue to simmer for another 10 minutes until all vegetables are tender but not turning to mush. Acidic tomatoes must always go in after the potatoes have softened, otherwise they will inhibit the starches from cooking.
- 04
Boil the borș separately, then add it to the soup to sour.
If using liquid borș, heat it in a small saucepan or the microwave until boiling, then pour it into the soup pot. Let the entire pot boil together for exactly 3 minutes so the flavors marry, then turn off the heat.
- 05
Steep the herbs off the heat.
Stir in the dried lovage and fresh parsley. Cover the pot with a lid and let it sit undisturbed off the heat for 10 minutes. Taste, adjust the salt and pepper as needed, and serve hot with crusty bread.
Notes
The Souring Substitute
If you cannot find authentic liquid borș at an Eastern European market, substitute 1 cup of high-quality, naturally fermented sauerkraut brine mixed with 2 tablespoons of fresh lemon juice. Stir this mixture into the soup right at the end, entirely off the heat.
The Herb Substitute
Lovage is non-negotiable for the true Romanian flavor profile. If dried lovage is completely unavailable, substitute a large handful of fresh, chopped inner celery leaves (the pale yellow-green tops of the bunch) to approximate its sharp, celery-anise aroma.
The Transylvanian Finish
Want it rich like they do in Transylvania? Whisk 2 egg yolks with 1/2 cup of full-fat sour cream in a small bowl. Slowly whisk a ladle of hot soup broth into the dairy to temper the eggs, then gently stir the mixture back into the pot right after you turn off the heat.
From Cook Romanian in America.