Zucchini Sour Soup with Sour Cream and Dill | Taste of Summer
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40 min
Quick
Sezamo
O ciorbă românească tradițională de vară, incredibil de fină și răcoritoare. Dovleceii fragezi se îmbină perfect cu sosul catifelat de smântână, usturoi și mărar proaspăt aromat.
Ingredients
Preparation method
Preparing the vegetables
Peel and finely chop the onion, carrots, and celeriac. Cut the bell pepper into small dice. Wash the zucchini well and cut into medium cubes of about 1.5-2 cm.
Cooking the soup
In a large 3-4 liter pot, heat the sunflower oil over medium heat. Add the onion, carrots, celeriac, and bell pepper with a pinch of salt and sauté for 5-6 minutes until slightly softened and their sweet aromas are released.
Pour 2 liters of warm water over the sautéed vegetables. Cover with a lid and simmer over medium heat for 15 minutes.
Chef's tip
For a perfectly velvety soup, always temper the sour cream with hot broth before adding it to the pot, and make sure the heat is turned off.
Young zucchini do not need to be peeled; the skin gives them a fresh color and helps them maintain a firm texture while boiling.
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