Romanian ciorbă with young cabbage and turkey back

Name: Romanian ciorbă with young cabbage and turkey back
Ingredients: 3 turkey back pieces; 2500 ml water; 1 green onion (30 g); 3 medium carrots (300 g); 1 parsley root (100 g); 1 green bell pepper (150 g); 800 g young cabbage; 1 teaspoon salt; 1/2 teaspoon ground pepper; 200 ml tomato purée; 15 g fresh dill; 5 g parsley leaves

Soups - Romanian ciorbă with young cabbage and turkey back by Atena L. - Recipia

Romanian ciorbă with young cabbage and turkey back starts with simmering the meat; the cabbage goes in near the end and stays tender without falling apart. Carrot, parsley root, pepper and tomato purée make a broth with soft vegetables and cabbage strips that are still a little firm. I cut the cabbage into finger-width strips, so they’re easy to scoop up. Prep: 20 minutes. Cook: 97 minutes. Rest: 30 minutes. Total: 147 minutes. Serves: 6. About 120 kcal and 11 g of protein per serving.

Ingredients

3 turkey back pieces
2500 ml water
1 green onion (30 g)
3 medium carrots (300 g)
1 parsley root (100 g)
1 green bell pepper (150 g)
800 g young cabbage
1 teaspoon salt
1/2 teaspoon ground pepper
200 ml tomato purée
15 g fresh dill
5 g parsley leaves

Preparation

1. Pat the turkey backs dry with paper towels and put them in a pot with 2500 ml cold water. Bring to a boil, skim off the foam, then simmer over low heat for 60 minutes, until the meat starts to come away from the bone. 2. Peel and wash the vegetables. Finely chop the green onion, dice the pepper, and cut the carrots and parsley root into cubes. Add them to the pot and simmer for 15 minutes, until the carrot is almost completely tender. 3. Chop the cabbage and add it to the pot. Simmer for 20 minutes, until the leaves are tender. 4. Add the salt, pepper and tomato purée. Let the soup boil for 2 minutes, then add the dill and chopped parsley leaves. Turn off the heat and leave it covered for 30 minutes.

Notes

Back pieces with plenty of meat on the bone give you more meat in each bowl; if the pieces are large, cook them for another 15 minutes before adding the vegetables. Young cabbage has thin leaves and tender ribs, while a more mature head stays firm for longer. If the tomato purée is already salted, start with only half the salt in the list and adjust at the end. For a lighter soup, skim the fat from the surface before adding the vegetables. I serve it with homemade bread, without any other side. Start cooking about two and a half hours before the meal; for more servings, use a roomy pot and increase the water along with the quantities. Keep leftovers in a covered container in the fridge for up to 3 days. Young cabbage can be replaced with 800 g regular white cabbage, which may need another 10 minutes of cooking.