Guinea fowl sour soup with vegetables and borș | Autumn tradition
(0)
85 min
Masterpiece
Sezamo
O ciorbă de toamnă desăvârșită, preparată din carne fragedă de bibilică, legume aromate de grădină și acrită tradițional cu borș proaspăt, presărată din belșug cu leuștean verde.
Preparation method
Preparing the meat and broth
Portion the guinea fowl meat into suitable pieces and wash it well under cold running water. Place the meat in a large pot with 3.5 liters of cold water and a little salt. Bring to a boil over medium heat.
When it starts to boil, skim off the foam as needed until the broth remains completely clear. Add the black peppercorns, reduce the heat to low, and let the meat simmer gently for about 45 minutes.
Adding the vegetables and souring
Meanwhile, peel and cut the carrots, parsnip, and celeriac into cubes or half-moons, and finely chop the onion and red bell pepper. In a separate pan, heat the 2 tablespoons of sunflower oil and gently sauté the vegetables for 4-5 minutes to enhance their flavours and golden colour.
Chef's tip
Guinea fowl meat is lean, dense, and extremely flavorful, similar to feathered game; simmering over low heat with the lid partially on ensures a clear, golden broth.
Always boil the borș separately before adding it to the soup, so as not to interrupt the cooking process of the vegetables and to bring out its clean acidity.
Ingredients
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