Sour Soup with Chicken-Stuffed Zucchini | Authentic Homemade Taste
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65 min
Under an hour
Sezamo
O ciorbă tradițională românească desăvârșită, cu cilindri fragezi de dovlecel umpluți cu carne tocată de pui, orez și legume de toamnă, fierți într-o zeamă bogată și acrită cu borș proaspăt și leuștean.
Preparation method
Preparing the zucchini and filling
Wash the zucchini, trim the ends, and partially peel them in stripes. Cut each zucchini into cylinders about 5-6 cm long and scoop out the center with a teaspoon, leaving a thin base to hold the filling.
In a large bowl, combine the ground chicken with the rinsed rice, an egg, one very finely chopped yellow onion, half a teaspoon of salt, and a little ground black pepper. Mix the mixture well until homogeneous.
Fill the zucchini cylinders with the meat and rice mixture without pressing too firmly, leaving a little room at the top for the rice to expand during cooking.
Chef's tip
For a delicate texture, choose young, medium-sized zucchini without large seeds.
Boil the borș separately before pouring it into the soup; this way the vegetables and zucchini remain perfectly tender without toughening from the acidity.
25 min
Under an hour
