Romanian ciorbă with veal head, spinach, rice and tarragon

Name: Romanian ciorbă with veal head, spinach, rice and tarragon
Ingredients: 1/2 veal head; 5000 ml water; 1 teaspoon salt; 1 medium onion (150 g); 500 g spinach; 200 g rice; 250 g sour cream; 2 eggs; 45 ml lemon juice; 10 g fresh tarragon; 15 g fresh parsley; 1 teaspoon Vegeta; 1/2 teaspoon ground pepper

Soups - Romanian ciorbă with veal head, spinach, rice and tarragon by Mioara N. - Recipia

Romanian ciorbă with veal head, spinach, rice and tarragon simmers until the meat comes easily away from the bone. Lemon gives the broth a tangy taste, and the rice and spinach make it hearty; the egg and sour cream bring it together without covering up the tarragon. I choose half a head with plenty of meat on the cheeks. Preparation: 35 minutes. Cooking: 205 minutes. Rest: 30 minutes. Total time: 270 minutes. Serves: 6. About 470 kcal and 36 g of protein per serving.

Ingredients

1/2 veal head
5000 ml water
1 teaspoon salt
1 medium onion (150 g)
500 g spinach
200 g rice
250 g sour cream
2 eggs
45 ml lemon juice
10 g fresh tarragon
15 g fresh parsley
1 teaspoon Vegeta
1/2 teaspoon ground pepper

Preparation

1. Pat the veal head dry with paper towels and put it in a large pot with 5000 ml water and 1 teaspoon salt. Simmer over low heat for 180 minutes, skimming off the foam from time to time, until the meat comes easily away from the bone. Take it out and leave it to cool for 30 minutes. 2. Meanwhile, rinse the rice and leave it in cold water for 20 minutes, then drain it. Peel and finely chop the onion; wash the spinach and cut it into strips. 3. Strain the broth back into the pot, add the onion and spinach, and simmer for 10 minutes, until the leaves soften. 4. Pull the meat off the head, cut it into pieces and put it in the pot. 5. Beat the eggs with the sour cream and lemon juice. Gradually add 2 ladlefuls of hot broth, stirring until smooth. 6. Pour the mixture into the pot, then add the drained rice, chopped tarragon and parsley, pepper and Vegeta. Simmer over low heat for 15 minutes, without letting it boil hard, until the rice is tender. Serve with hot peppers.

Notes

The size of the half head can change the cooking time; choose one that is split and cleaned so you can easily remove the meat from the bone. If the broth looks fatty after straining, skim the surface with a spoon before adding the vegetables. Tempering the eggs is the part many people rush: pour in the broth gradually, stirring constantly, then keep the heat very low. I like the rice tender but with the grains intact, so I taste the ciorbă before turning off the heat. Keep the ciorbă in the fridge for no more than 3 days and heat only as much as you will eat. Serve bread alongside; you can replace the fresh tarragon with 1 teaspoon dried tarragon. The ciorbă contains dairy and eggs.

Frequently asked questions

Can I replace the head with veal shank?

Yes. Use 1 kg bone-in veal shank and simmer it for about 2 hours, until the meat comes easily away.

Why does the ciorbă curdle after I add the egg and sour cream?

Usually, the broth is too hot when you pour in the mixture, or the ciorbă boils afterward. Keep the liquid below 80°C after adding the egg and sour cream.

Can I use frozen spinach?

Yes, use 300 g frozen spinach, thaw it and squeeze it well before adding it. Simmer it in the broth for 5 minutes before adding the meat.