Mushroom Mock Tripe Soup | Rich and Flavorful
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40 min
Under an hour
Sezamo
O reinterpretare vegetariană desăvârșită a clasicei ciorbe de burtă românești, preparată din fâșii fragede de ciuperci pleurotus, îmbogățită cu o dresătură catifelată de smântână, gălbenușuri și usturoi din plin. Acrișoară, reconfortantă și plină de savoare autentică.
Preparation method
Preparing the vegetables and base
Clean and wash the oyster mushrooms, then cut them into long, thin strips, mimicking the classic look of tripe strips.
Peel the carrots, celeriac, and onion. Finely grate one carrot and the celeriac, and slice the other carrot into thin rounds. Finely chop the onion.
In a large 4-5 liter pot, heat the sunflower oil and sauté the grated vegetables (carrot and celeriac) for 3-4 minutes, until the oil turns an appetizing golden color.
Chef's tip
Sautéing the grated carrot in a little oil is the secret to the golden-yellow color characteristic of traditional tripe soup.
For an even more intense garlic flavor, you can separately prepare a strained garlic sauce (mujdei) that everyone can add directly to their plate.
Ingredients
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