Ciorbă de Legume
The Quirky Foodster Team
Ingredients
- Carrots, sliced — 2
- Potatoes, cubed — 2
- Celery stalk, chopped — 1
- Bell pepper, chopped — 1
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Green beans, chopped — 150 g (5 oz)
- Lemon juice or vinegar — 3 tbsp
- Vegetable stock — 1.4 L (48 fl oz)
- Chopped dill or lovage — 2 tbsp
- Salt and pepper — to taste
Method
- Combine the carrot, potato, celery, bell pepper and onion with the stock in a large pot.
- Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Add the chopped tomato and green beans, and simmer for a further 15–20 minutes until all the vegetables are tender.
- Stir in the lemon juice or vinegar.
- Season with salt and pepper, and stir in the chopped dill or lovage before serving hot.
Introduction: A tangy, hearty mixed vegetable soup soured with borș (fermented bran liquid) or lemon, a comforting everyday Romanian dish.
Cultural Background: Vegetable ciorbă reflects Romania's beloved tradition of sour soups, the tangy broth offering a satisfying, wholesome way to enjoy a variety of vegetables together in one nourishing bowl.
Tips: Add the lemon juice or vinegar toward the end of cooking, tasting and adjusting to achieve the right level of tang. Lovage, if available, adds a distinctly Romanian herbal note to the soup.
Variations: Add a handful of rice or small pasta for a heartier soup. Include a dollop of sour cream at the table for extra richness.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs:
Q: What is lovage?
A: A herb with a strong, celery-like flavour, traditionally used in Romanian soups for its distinctive aromatic quality.
Q: What souring agent is traditionally used in Romanian ciorbă?
A: Borș, a fermented wheat bran liquid, is classic, though lemon juice or vinegar are common and accessible substitutes.
- Carrots, sliced — 2
- Potatoes, cubed — 2
- Celery stalk, chopped — 1
- Bell pepper, chopped — 1
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Green beans, chopped — 150 g (5 oz)
- Lemon juice or vinegar — 3 tbsp
- Vegetable stock — 1.4 L (48 fl oz)
- Chopped dill or lovage — 2 tbsp
- Salt and pepper — to taste
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