Green bean soup with sour cream | Transylvanian tradition
(0)
50 min
Under an hour
Sezamo
O ciorbă ardelenească veritabilă de toamnă, densă și cremoasă. Păstăile fragede de fasole verde sunt fierte alături de legume aromate de grădină, apoi învăluite într-o dresură mătăsoasă de smântână fermentată cu gălbenuș de ou, usturoi și mărar proaspăt tocat.
Preparation method
Preparing the vegetables
Wash the green beans, snap off the ends, and cut the pods into suitable 3-4 cm pieces. Peel the carrots, yellow onion, celeriac, and red bell pepper. Finely chop the onion and bell pepper, and cut the carrots and celeriac into small cubes or thin strips.
In a large soup pot, heat the 30 ml of sunflower oil. Add the onion, carrot, celeriac, and bell pepper, and sauté over medium heat for 5-6 minutes, stirring occasionally, until the vegetables soften slightly and take on a pleasant color.
Cooking the soup
Add the green bean pods to the sautéed vegetables and sauté everything for another 2 minutes to blend the flavors. Pour in about 2 liters of warm water or vegetable broth. Add 1 teaspoon of salt and 1 teaspoon of ground black pepper.
Chef's tip
For a silky, lump-free liaison, always pour the hot broth gradually over the sour cream and egg yolks before adding them to the pot.
The crushed garlic added directly to the sour cream liaison gives the soup a rustic, aromatic note characteristic of recipes from the heart of Transylvania.
If you prefer a more sour taste, you can adjust the amount of vinegar to taste right in the bowl before serving.
45 min
Under an hour
