Ciorbă de varză creață cu hrișcă (Romanian soup)

Name: Ciorbă de varză creață cu hrișcă (Romanian soup)
Ingredients: 1200 g savoy cabbage; 3 large carrots (about 300 g); 1 bell pepper (about 150 g); 1 medium onion (150 g); 4 tablespoons oil; 1 teaspoon salt for the cabbage; 1 tablespoon mustard seeds; 4000 ml cold water; 4 bay leaves; 2 g fresh thyme; 1 teaspoon salt for the soup; 1/2 teaspoon ground pepper; 70 g buckwheat groats; 15 g fresh parsley; 10 g fresh dill

Soups - Ciorbă de varză creață cu hrișcă (Romanian soup) by Dimitrina A. - Recipia

Ciorbă de varză creață cu hrișcă, a Romanian soup with savoy cabbage and buckwheat, starts with the cabbage rubbed with salt so it softens a little before going into the pot. Carrot, onion and pepper make a gently sweet broth, while the buckwheat makes it heartier, with the grains still whole. I prefer to leave the grains whole, rather than crush them in my bowl. Prep: 20 minutes. Cook: 75-77 minutes. Rest: 5 minutes. Total time: 100-102 minutes. Serves: 8. About 170 kcal and 4 g protein per serving.

Ingredients

1200 g savoy cabbage
3 large carrots (about 300 g)
1 bell pepper (about 150 g)
1 medium onion (150 g)
4 tablespoons oil
1 teaspoon salt for the cabbage
1 tablespoon mustard seeds
4000 ml cold water
4 bay leaves
2 g fresh thyme
1 teaspoon salt for the soup
1/2 teaspoon ground pepper
70 g buckwheat groats
15 g fresh parsley
10 g fresh dill

Preparation

1. Peel the vegetables and rinse them under cold running water. Chop the cabbage as you like, sprinkle it with 1 teaspoon of salt and massage it briefly with your hands. 2. Slice the carrots, dice the pepper and finely chop the onion. In a pot, sauté them in 4 tablespoons of oil for 5-7 minutes, until softened. 3. Add the cabbage, mustard seeds, 4000 ml cold water, bay leaves and thyme. Add 1 teaspoon of salt and 1/2 teaspoon ground pepper, then simmer over medium heat for 40 minutes, until the vegetables are tender. 4. Rinse the buckwheat in cold water and add it to the pot. Cook the soup for another 30 minutes, until the grains are soft. 5. Turn off the heat, add the chopped parsley and dill, then leave the pot covered for 5 minutes.

Notes

The soup keeps in a covered container in the fridge for up to 3 days; once cooled, the buckwheat will absorb more of the broth. Choose a savoy cabbage with firm leaves and no soft spots. If it has thick ribs, slice them more thinly than the leaves, as they take longer to soften. Rinse the buckwheat until the water no longer looks cloudy, so it doesn't bring dust into the pot. To make a version with white cabbage, use 1200 g as well, but check the leaves towards the end of the first 40 minutes, as they may soften sooner. Mustard is an allergen in this soup. Like a vegetable and rice soup, it is filling without any meat. I serve it with fresh bread.