Potato and Leek Sour Soup with Sour Cream | Autumn Tradition
(0)
Under an hour
Sezamo
O ciorbă tradițională ardelenească de toamnă, catifelată și reconfortantă, cu praz dulce înăbușit, cartofi fragezi și legume rădăcinoase, desăvârșită cu liezon bogat de smântână, gălbenușuri și mărar proaspăt tocat.
Preparation method
Preparing the aromatic vegetables
Wash the vegetables thoroughly. Peel the potatoes and cut them into medium 2-3 cm cubes, then place them in a bowl of cold water. Remove the outer layer of the leeks, slice them lengthwise to rinse away any grit, then slice into 1 cm rounds (use both the white and light green parts). Peel the carrots, parsnip, celery, and yellow onion, then finely dice them into even cubes.
Heat the sunflower oil in a large pot over medium heat. Add the chopped onion, leek rounds, carrots, parsnip, and celery. Sprinkle in half of the fine salt and sauté the vegetables covered for 7-8 minutes, stirring occasionally, until the leek softens and releases its natural autumn sweetness.
Simmering the soup and infusing the flavours
Sprinkle the sweet paprika over the sautéed vegetables and stir vigorously for 30 seconds to release its golden-red colour without burning. Immediately add the drained potatoes and pour in 2 litres of hot water (or clear vegetable broth). Bring the soup to a boil, then reduce the heat to medium-low, cover partially with the lid, and simmer for 15-20 minutes, until the potatoes are tender and soft.
Chef's tip
Tempering the sour cream is the secret to a velvety texture: never pour cold sour cream directly into simmering soup; instead, gradually mix it with hot broth before incorporating it into the pot.
Lightly sautéing the sliced leek at the beginning gives the soup an incomparably velvety sweetness, which perfectly balances the brightness of the vinegar and the aroma of fresh dill.
27 min
Under an hour
