Chicken soup with leek and borș | Flavorful and tangy
(0)
55 min
Under an hour
Sezamo
O ciorbă tradițională românească desăvârșită, plină de savoare și prospețime. Carnea fragedă de pui se împletește perfect cu dulceața prazului călit ușor și cu rădăcinoasele pline de gust. Borșul adăugat la final îi oferă acea aciditate plăcută și revigorantă, iar leușteanul și pătrunjelul proaspăt desăvârșesc fiecare lingură cu o aromă inconfundabilă de acasă.
Ingredients
Preparation method
Preparing the meat and base
Cut the boneless chicken thighs into bite-sized pieces. Place them in a large pot with 2.5 liters of cold water and a teaspoon of salt to boil. Skim off the foam that forms on the surface to obtain a clear soup.
Peel and wash the vegetables. Slice the leek into thin rounds, and dice the carrots, parsnip, celeriac, and red bell pepper into small cubes.
In a separate pan, heat 2 tablespoons of sunflower oil and sauté the leek and root vegetables for 4-5 minutes, until they release their flavors and soften slightly.
Chef's tip
Boiling the borș separately before adding it to the soup is the secret to avoiding stopping the cooking process of the vegetables and keeping the soup clear.
Adding the lovage after turning off the heat preserves its full freshness and aromatic essential oils.
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