ZUCCHINI CIORBA (CIORBA DE DOVLECEI)
Quote: The Romanian ciorbe are soups with a characteristically tangy tart aroma and taste due to the addition of a souring agent. Traditionally, a sour base called bors (not to be confused with the Russian borscht, which is a red beet soup) was used. Bors is made from fermented wheat bran, and can be prepared at home or bought at Romanian grocery stores. However, in recent years it is less frequently used because it requires too much time to prepare. Instead, the most common souring agents for the ciorbe are lemon juice and sauerkraut juice. Other souring agents are vinegar, sour grape leaves or green sorrel leaves. From Taste Of Romania by Nicolae Klepper
Provided by Charlotte J
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Parboil potatoes.
- Mix soup stock with sauerkraut juice to make ciorba stock.
- Pour into a 2-3 quart kettle.
- Add all vegetables and herbs and stir well.
- Bring to a boil over high heat, reduce heat and simmer for 30 minutes.
- Stir well, season with salt and pepper adjusting to taste.
- Add hot pepper, stir, and simmer until vegetables are cooked, about 5-10 minutes.
- In a small bowl, mix sour cream with egg yolk and flour.
- Stir in a few tablespoons of ciorba, mix thoroughly.
- Then blend mixture slowly into the ciorba and simmer another 5-10 minutes.
- Serve.
Nutrition Facts : Calories 93.5, Fat 1.8, SaturatedFat 0.8, Cholesterol 33.2, Sodium 1182.9, Carbohydrate 17.3, Fiber 3, Sugar 2.4, Protein 3.4
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