Oltenian Leek Sour Soup | Traditional and Tangy
(0)
50 min
Under an hour
Sezamo
O ciorbă tradițională oltenească de toamnă, simplă, reconfortantă și plină de savoare. Prazul fraged, călit ușor pentru a-și dezvălui dulceața naturală, este acompaniat de rădăcinoase bogate, orez hrănitor și borș proaspăt acrișor, încununate de parfumul inconfundabil al leușteanului proaspăt.
Preparation method
Preparing the vegetables
Carefully clean and wash all the vegetables. Slice the leeks into medium rounds of about 1 cm, keeping both the white and the tender green parts. Finely dice the carrots, parsnip, celeriac, and red bell pepper.
In a large 4-liter pot, heat 2 tablespoons of sunflower oil over medium heat. Add the leeks and root vegetables (carrot, celeriac, parsnip), sprinkle with half a teaspoon of iodized salt, and sauté gently for 4-5 minutes until the leeks soften and become sweet and translucent.
Cooking the soup
Pour approximately 2.5 liters of hot water over the sautéed vegetables and add the diced red bell pepper. Bring to a boil, then reduce the heat to medium-low and simmer covered with a lid for 15 minutes.
Chef's tip
Boiling the borș separately before adding it to the pot is the essential secret of traditional sour soups: it prevents stopping the cooking process of the rice and vegetables and ensures a clear, clean soup.
Do not throw away the light green part of the leeks! It contains the most intense flavors and gives the soup an appetizing color and special savor.
45 min
Under an hour
