Roasted pepper sour soup with borș
(0)
45 min
Quick
Sezamo
O ciorbă tradițională românească reconfortantă de toamnă, plină de savoare și parfum. Dulceața ardeilor copți se îmbină perfect cu legumele călite, acreala nobilă a borșului proaspăt și aroma inconfundabilă a leușteanului, desăvârșită la masă cu o lingură de smântână catifelată.
Ingredients
Preparation method
Preparing the vegetables
Peel the onion, carrots, and celery root. Finely chop the onion, and finely dice the carrots and celery root or grate them using the large holes of a box grater. Cut the roasted peppers into medium strips, keeping their juices for extra flavor.
Peel and crush the garlic cloves. Wash the bunch of fresh lovage and chop it finely.
Cooking the soup
In a large 3-4 liter pot, heat the sunflower oil over medium heat. Add the onion, carrots, and celery root with a pinch of salt and sauté for 5-7 minutes, until the vegetables soften slightly and release their sweet aromas.
Chef's tip
For an even richer color and extra texture, you can blend one third of the roasted peppers with a blender before adding them to the pot.
If you prefer a vegan version, the soup is delicious without sour cream or can be served with a plant-based alternative.
45 min
Under an hour
