Chicken sour soup with mushrooms and borș | Authentic taste
(0)
55 min
Under an hour
Sezamo
O ciorbă tradițională românească bogată și aromată, preparată din pulpe fragede de pui, ciuperci proaspete Champignon și rădăcinoase dulci de toamnă, desăvârșită cu borș proaspăt și parfum inconfundabil de leuștean verde.
Ingredients
Preparation method
Ingredient preparation
Wash the chicken and cut the boneless thighs into bite-sized soup pieces. Prepare the vegetables: finely chop the onion, cut the carrots, celeriac, and parsnip into small cubes or thin rounds, and dice the bell pepper into small pieces. Peel the potatoes and cut them into medium cubes.
Wipe the button mushrooms with a damp paper towel and slice them evenly. Wash the bunches of lovage and fresh parsley and chop them finely.
Cooking the soup
In a large 4-5 litre pot, add the chicken along with 2 litres of cold water and a pinch of salt. Place over medium heat and carefully skim off the foam that rises to the surface to obtain a clear, clean soup.
Chef's tip
For a soup with an even deeper flavour, boil the borș for a few seconds before adding it to the pot – this step tempers the acidity and enhances the aroma of the fresh herbs.
If you would like a creamy touch at the table, the soup can be finished directly in the bowl with a generous tablespoon of Romanian sour cream.
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