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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


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  1. Parboil potatoes
  2. Mix soup stock with sauerkraut juice to make ciorba stock
  3. Pour into a 2-3 quart kettle
  4. Add all vegetables and herbs and stir well
  5. Bring to a boil over high heat
  6. Reduce heat and simmer for 30 minutes
  7. Stir well
  8. Season with salt and pepper adjusting to taste
  9. Add hot pepper
  10. Stir
  11. And simmer until vegetables are cooked
  12. About 5-10 minutes
  13. In a small bowl
  14. Mix sour cream with egg yolk and flour
  15. Stir in a few tablespoons of ciorba
  16. Mix thoroughly
  17. Then blend mixture slowly into the ciorba and simmer another 5-10 minutes
  18. Serve

Step 11

Total Time in Minute 70

Ingredients Count 13

cooking zucchini ciorba  ciorba de dovlecei

See More Relate Photo



Vegetable stock

Sauerkraut juice


Fresh parsley


Fresh chives


Fresh ground black pepper

Crushed red pepper flakes

Sour cream


Egg yolk

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