Chicken Ciorbă de Potroace | Traditional and Sour
(0)
65 min
Under an hour
Sezamo
O ciorbă tradițională românească de toamnă, acrișoară și reconfortantă, preparată cu pui, rădăcinoase, orez și acrită desăvârșit cu zeamă de varză murată și leuștean.
Preparation method
Preparing the meat and broth
Wash the chicken thighs and cut them into suitable pieces. Place the meat in a large pot with 3 liters of cold water and a little salt. Skim off the foam that forms on the surface a few times until the broth remains clear.
Add the black peppercorns and simmer the meat over medium-low heat for about 25-30 minutes, until nearly tender.
Adding vegetables and rice
Peel and finely chop the yellow onion, carrots, parsnip, celery root, and red bell pepper. In a separate pan, lightly sauté the vegetables in 2 tablespoons of sunflower oil for 3-4 minutes to enhance their flavor, then transfer them to the soup pot.
Chef's tip
If the sauerkraut juice is very salty, you can dilute it with a little warm water before adding it, or adjust the amount to taste.
Fresh lovage is the soul of this soup; always add it at the end, after turning off the heat, to preserve its intense aroma and essential oils.
25 min
Under an hour
