Chicken Soup with Roasted Peppers | Flavorful and Tangy
(0)
55 min
Under an hour
Sezamo
O ciorbă tradițională românească de toamnă, reconfortantă și plină de savoare. Bucățile fragede de pui și dulceața ardeilor copți se împletesc armonios cu legumele rădăcinoase și borșul proaspăt, desăvârșite de aroma inconfundabilă a leușteanului.
Ingredients
Preparation method
Preparing the meat and vegetables
Cut the boneless chicken thighs into bite-sized pieces for soup. Peel and finely dice the yellow onion, carrots, and celery root into small cubes, and cut the potatoes into medium cubes. Cut the roasted peppers into thin strips or small cubes.
In a large soup pot, heat the 30 ml of sunflower oil over medium heat. Add the chicken pieces and sauté for 4-5 minutes until they change color. Add the onion, carrots, and celery root, sautéing them together for another 3-4 minutes to release their flavors.
Cooking the soup
Pour approximately 2 liters of warm water over the meat and vegetables. Season with 10 g of salt and 3 g of ground black pepper. Bring to a boil, reduce the heat to medium-low, and let simmer covered for 20 minutes, skimming off the foam as needed.
Chef's tip
For an even deeper flavor, you can use homemade Kapia peppers roasted on a griddle plate or grill, peeled and seeded, keeping any juice they release.
Adjust the amount of borș added according to how sour you like the soup; always taste before adding the entire quantity.
45 min
Under an hour
