Oltenian leek soup with olives
(0)
50 min
Under an hour
Sezamo
O ciorbă tradițională oltenească desăvârșită, plină de prospețime, acrișoară și reconfortantă. Dulceața naturală a prazului călit ușor se împletește minunat cu măslinele negre cărnoase, rădăcinoasele fragede și borșul proaspăt aromatizat din belșug cu leuștean și cimbru uscat.
Ingredients
Preparation method
Preparing the vegetables
Wash the leek thoroughly, remove the tough outer leaves, and cut it into rounds about 1 cm thick, using both the white part and the tender green part. Peel the carrots, parsnip root, celeriac, onion, and kapia pepper, then finely chop them into uniform cubes.
Rinse the pitted black olives in lukewarm water to remove excess brine, then drain them well and cut them in half or leave them whole, according to preference.
Cooking the soup
In a large 4-5 liter pot, heat 30 ml of sunflower oil over medium heat. Add the chopped onion, carrots, parsnip, and celeriac with a pinch of table salt. Sauté everything for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Chef's tip
Boiling the borș separately before adding it is the secret to a clear and flavorful soup, preventing the already cooked vegetables from hardening.
Serve the soup hot with fresh or pickled hot pepper and a generous slice of fresh homemade bread or steaming polenta.
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