Chicken and green bean ciorbă

Name: Chicken and green bean ciorbă
Ingredients: 500 g boneless skinless chicken thighs; 1000 ml chicken or vegetable stock or water with 1 stock cube; 200 g thin green beans; 1 medium carrot (100 g); 1 red bell pepper (150 g); 1 parsnip root (100 g); 1 celeriac root (150 g); 1 medium onion (150 g); 1 small zucchini (150 g) optional; 1 medium potato (150 g); 600 ml borș de putină; 150 ml tomato juice or tomato purée; 1 teaspoon salt; 15 g fresh parsley; 15 g fresh lovage

Soups - Chicken and green bean ciorbă by Iasmina L. - Recipia

Chicken and green bean ciorbă, a Romanian sour soup, is served hot with chili peppers, and its tangy broth keeps the meat and vegetables in simple balance. Thin green beans, root vegetables and a little tomato juice make a hearty soup with tender chicken and soft but intact vegetables. I cut the chicken into pieces of similar size so they cook evenly. Prep: 20 minutes. Cook: 40 minutes. Total: 60 minutes. Serves: 4. About 300 kcal and 29 g protein per serving.

Ingredients

500 g boneless skinless chicken thighs
1000 ml chicken or vegetable stock or water with 1 stock cube
200 g thin green beans
1 medium carrot (100 g)
1 red bell pepper (150 g)
1 parsnip root (100 g)
1 celeriac root (150 g)
1 medium onion (150 g)
1 small zucchini (150 g) optional
1 medium potato (150 g)
600 ml borș de putină
150 ml tomato juice or tomato purée
1 teaspoon salt
15 g fresh parsley
15 g fresh lovage

Preparation

1. Cut the boneless chicken thighs into pieces about 3 cm across. Put them in a pot with 1000 ml chicken or vegetable stock. If using stock concentrate, dissolve 1 cube in 1000 ml water. Bring to a boil in about 10 minutes and skim off any foam. 2. Add the cut green beans, then the chopped carrot, bell pepper, parsnip, celeriac and onion. Add the zucchini and peeled, diced potato too. Simmer for 25 minutes, until the chicken is tender and the potato has softened. 3. Pour in 600 ml borș and 150 ml tomato juice or tomato purée. Add 1 teaspoon salt and let the soup bubble for another 5 minutes. 4. Turn off the heat, sprinkle with the chopped parsley and lovage, and serve the soup warm with chili peppers.

Notes

You can use 200 g frozen green beans, added straight to the pot. Keep the soup in the fridge for up to 3 days and reheat only as much as you are serving. Serve it with bread and chili peppers. I start cooking it about an hour before lunch so I have time to chop all the vegetables without rushing. Boneless thighs are well suited to simmering with the vegetables; larger pieces may need a few extra minutes, until the meat comes away easily with a fork. Choose thin, tender beans with no dried-out ends. Taste the borș before adjusting the salt, as it may already be salty. Cut the root vegetables into similar-sized cubes so they soften at about the same time. Zucchini softens faster than the root vegetables; cut it a little larger if you want it to hold its shape.

Frequently asked questions

Can I use chicken breast instead of thighs?

Yes. Cut 500 g chicken breast into 3 cm pieces and add it to the pot 18 minutes before the soup is ready so it does not overcook.

Can I make it with bone-in chicken thighs?

Yes, but simmer 500 g bone-in thighs on their own for 20 minutes after the soup comes to a boil, then add the vegetables and cook for another 20 minutes.

Can I use yellow beans instead of green beans?

Yes, use yellow beans and cut the pods into pieces about 4 cm long.

What should I do if the borș is too sour?

Use 500 ml borș and make up the difference with 100 ml stock. The broth will still be tangy, but less sharp.