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Ciorbă de Rădăcini
A hearty and flavorful Romanian root vegetable soup, known for its earthy flavors and nourishing qualities. It typically includes a variety of root vegetables and is often soured with lemon juice or bors.
🧂 Składniki
- 2.5 l Water or vegetable broth
- 2 medium Parsnips(peeled and diced)
- 3 medium Carrots(peeled and diced)
- 1/2 medium Celery root (celeriac)(peeled and diced)
- 1 medium Parsley root(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 1 large Onion(finely chopped)
- 2 tbsp Lovage(fresh, chopped (optional, for garnish))
- 2-3 tbsp Lemon juice(or bors, to taste)
- to taste Salt
- to taste Black pepper
- 1 tbsp Vegetable oil
👨🍳 Instrukcje
- 1
Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2
Add the diced parsnips, carrots, celery root, parsley root, and potatoes to the pot. Stir well to coat with oil.
- 3
Pour in the water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 30-40 minutes, or until all the vegetables are tender.
- 4
Season the soup with salt and black pepper to taste.
- 5
Stir in the lemon juice or bors to achieve the desired sourness. Start with a smaller amount and add more as needed.
- 6
Serve hot, garnished with fresh chopped lovage if desired.
💡 Wskazówki profesjonalistów
- ✓If you can find bors (fermented wheat bran), it provides a more traditional sour flavor than lemon juice.
- ✓For a creamier soup, you can blend a portion of the cooked vegetables with some of the broth before returning it to the pot.
- ✓Other root vegetables like turnips or rutabaga can be added.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Some recipes include a small amount of rice or small pasta for added heartiness.
- A bay leaf can be added during the simmering process for extra aroma.