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Ciorbă de Legume cu Afumătură și Tarhon
A hearty and flavorful Romanian vegetable soup featuring smoky cured meat and the distinct aroma of tarragon.
🧂 재료
- 300 g Smoked pork ribs or bacon(cut into pieces)
- 2 medium Carrots(diced)
- 1 medium Parsnips(diced)
- 1/2 medium Celery root(diced)
- 2 medium Potatoes(diced)
- 1 medium Leek(sliced)
- 1 medium Bell pepper(diced (any color))
- 2 medium Tomatoes(chopped)
- 1 tbsp Tomato paste
- 2 liters Water or vegetable broth
- 1/4 cup Fresh tarragon(chopped)
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
- for serving Sour cream
- for garnish Fresh parsley
👨🍳 조리법
- 1
In a large pot, combine the smoked pork or bacon with enough water to cover. Bring to a boil and simmer for 15-20 minutes to render some fat and remove excess salt. Drain and set aside the meat.
- 2
In the same pot, add the diced carrots, parsnips, celery root, and leek. Sauté for about 5-7 minutes until slightly softened.
- 3
Add the diced potatoes and bell pepper to the pot. Stir in the tomato paste and cook for 1 minute.
- 4
Return the smoked meat to the pot. Pour in the water or vegetable broth. Add the chopped tomatoes, bay leaf, salt, and pepper.
- 5
Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until all vegetables are tender and the flavors have melded. Skim off any excess fat if desired.
- 6
Stir in the chopped fresh tarragon during the last 5 minutes of cooking.
- 7
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
- 8
Serve hot, garnished with fresh parsley and a dollop of sour cream.
💡 전문가 팁
- ✓If you prefer a less smoky flavor, use regular bacon or unsmoked pork belly.
- ✓Tarragon has a distinct anise-like flavor; adjust the amount to your preference.
- ✓This soup tastes even better the next day as the flavors deepen.
✨ 변형 아이디어
이 레시피를 나만의 스타일로 바꾸는 영감
- Add a handful of small pasta shapes like orzo or alphabet pasta in the last 15 minutes of cooking.
- For a vegetarian version, omit the smoked meat and use vegetable broth, adding smoked paprika for a smoky flavor.