Chicken sour soup with peas and borș | Authentic taste
(0)
60 min
Under an hour
Sezamo
O ciorbă tradițională românească desăvârșită pentru zilele de toamnă, ce îmbină frăgezimea pulpelor de pui rumenite ușor cu dulceața boabelor fragede de mazăre și textura legumelor rădăcinoase. Înăbușite la foc domol și acrite delicat cu borș proaspăt de putină, aromele sunt desăvârșite la final cu un buchet generos de leuștean și pătrunjel verde tocat mărunt. O masă caldă, reconfortantă și plină de prospețime autentică de casă.
Preparation method
Preparing the meat and sautéing the vegetables
Cut the boneless chicken thighs into bite-sized cubes for soup. Peel and finely chop the yellow onion, cut the carrots, parsnip root, and celeriac into fine dice, and cut the red bell pepper into short strips.
In a large soup pot, heat the sunflower oil over medium heat. Add the chicken pieces and sauté for 4-5 minutes until they change color, then add the onion, carrots, celeriac, parsnip, and bell pepper. Sauté everything for another 3-4 minutes to release the naturally sweet flavors of the vegetables.
Simmering the soup and adding the peas
Pour about 2 liters of warm water over the meat and vegetables. Season with table salt and ground black pepper. Bring to a boil, reduce the heat to low, cover with a lid, and let simmer gently for 20-25 minutes, until the chicken and root vegetables become tender.
Chef's tip
Boiling the borș separately before adding it to the soup is an essential traditional Romanian secret: it eliminates raw acidity and keeps the soup clear and smooth.
If you prefer an even richer texture like in traditional restaurants, the soup can be served with a generous dollop of sour cream and a fresh hot pepper.
45 min
Under an hour
