Transylvanian cauliflower soup | Creamy and flavorful
(0)
55 min
Under an hour
Sezamo
O ciorbă tradițională ardelenească de toamnă, cremoasă și reconfortantă, cu buchețele fragede de conopidă, legume dulci de sezon, dresală fină de smântână cu usturoi și mărar proaspăt aromat.
Preparation method
Sautéing vegetables and simmering
In a large 4-liter pot, heat the sunflower oil over medium heat. Add the finely chopped onion, finely diced carrots and celeriac, and red bell pepper. Sauté the vegetables for 5–6 minutes, stirring occasionally, until slightly softened and fragrant.
Sprinkle the sweet paprika over the sautéed vegetables and stir quickly for 30 seconds to prevent burning, then immediately pour in 2 liters of lukewarm water. Season with salt and ground black pepper.
Bring the soup to a boil, then add the cauliflower separated into medium florets. Simmer everything over medium-low heat for 15–20 minutes, until the cauliflower and root vegetables are tender, but the florets still hold their shape nicely.
Chef's tip
For a perfectly silky texture, tempering the sour cream and egg yolk mixture with hot broth is essential before pouring it into the pot.
Fresh dill is always added at the end, after turning off the heat, to preserve its intense flavor and vibrant autumn color.
25 min
Under an hour
