Autumn Sour Soup with Roasted Eggplant and Borș | Aromatic and Tangy
(0)
60 min
Under an hour
Sezamo
O ciorbă tradițională de toamnă, plină de savoare și reconfortantă, preparată cu vinete coapte pe flacără sau la cuptor, legume proaspete de grădină, borș acrișor și leuștean verde aromat. Un preparat autentic românesc, ușor și deosebit de gustos.
Preparation method
Roasting the vegetables
Roast the eggplants and kapia peppers over an open flame, on the grill, or in an oven preheated to 220°C until the skin is evenly charred and the flesh becomes soft. Place the peppers in a covered bowl for 10 minutes so they peel easily. Peel the eggplants and let them drain in a sieve, then chop them finely, as for eggplant salad. Peel and core the peppers, removing the seeds, then cut them into thin strips or small cubes.
Preparing the soup base
Finely chop the yellow onion, coarsely grate the carrots and celery root (or cut them into fine cubes), and finely mince the garlic.
In a large soup pot, heat the sunflower oil and gently sauté the onion, carrots, and celery root with a pinch of salt for 5-7 minutes, until softened and their sweet aromas are released.
Chef's tip
If you already have frozen or jarred roasted eggplants and peppers, the preparation time is cut in half — it is the perfect autumn recipe to make the most of seasonal roasted vegetables.
Lovage added at the end, after turning off the heat, retains its fresh essential oils and gives the soup an unmistakable, characteristically Romanian aroma.
45 min
Under an hour
