Transylvanian pumpkin sour soup with sour cream and tarragon
(0)
45 min
Under an hour
Sezamo
O ciorbă de toamnă desăvârșită, specifică Ardealului: cuburi fragede de dovleac plăcintar fierte alături de legume rădăcinoase, învăluite într-o dresală bogată de smântână fermentată și gălbenuș, aromatizată cu tarhon și mărar proaspăt.
Preparation method
Ingredient preparation
Peel and deseed the butternut squash, then cut the flesh into medium cubes (about 2 cm). Finely chop the yellow onion and red bell pepper, and coarsely grate or finely dice the carrots and celeriac. Crush and finely mince the 3 garlic cloves.
Cooking the soup
In a large 4-5 liter pot, heat 30 ml of sunflower oil. Add the onion, carrots, and celeriac, sautéing over medium heat for 5-6 minutes until the vegetables soften slightly and release their sweet aromas.
Add the red bell pepper and butternut squash cubes. Stir well for 2 minutes, then pour in about 2.5 liters of hot water and 1 teaspoon of salt. Bring to a simmer over medium heat for about 15-20 minutes, until the squash cubes are tender but still hold their shape nicely. Add the minced garlic and 1 tablespoon of dried tarragon, letting it simmer for another 2 minutes.
Chef's tip
For a perfect texture, always temper the sour cream and egg yolk liaison by gradually adding hot broth before stirring it into the pot. This keeps the soup smooth, velvety, and lump-free.
Dried tarragon is the defining element of Transylvanian sour soups; added towards the end of cooking, it releases a fresh, subtly anise-like aroma that perfectly balances the natural sweetness of the butternut squash.
45 min
Under an hour
