Romanian ștevie soup with sour cream

Name: Romanian ștevie soup with sour cream
Ingredients: 1500 ml water; 2 medium onions (300 g); 1 medium carrot (100 g); 1 medium pepper (150 g); 1 teaspoon salt (divided); 30 g tomato paste (optional); 300 g patience dock; 4 medium potatoes (600 g); 50 g rice; 10 g lovage; 100 g sour cream

Soups - Romanian ștevie soup with sour cream by Corina A. - Recipia

Romanian ștevie soup with sour cream, made with patience dock leaves, simmers with potatoes and rice; the leaves give it a slightly tart broth. The potatoes and rice thicken it a little, and the sour cream goes in the bowl, where everyone can make their serving as creamy as they like. I only add the sour cream once the bowl is on the table. Preparation: 20 minutes. Cooking: 30 minutes. Total time: 50 minutes. Serves: 4. Approximately 285 kcal and 7 g protein per serving.

Ingredients

1500 ml water
2 medium onions (300 g)
1 medium carrot (100 g)
1 medium pepper (150 g)
1 teaspoon salt (divided)
30 g tomato paste (optional)
300 g patience dock
4 medium potatoes (600 g)
50 g rice
10 g lovage
100 g sour cream

Preparation

1. Peel and julienne the onion, grate the carrot and dice the pepper. Put them in a pot with 1500 ml water and 1/2 teaspoon salt. For the red version, add 30 g tomato paste. Cook over medium heat for 10 minutes, until it starts to boil. 2. Wash and chop the patience dock, then dice the potatoes. Add them to the pot along with the rice and cook for another 20 minutes, until the potatoes are tender and the rice is cooked. 3. Adjust the salt with 1/2 teaspoon and add the lovage. Turn off the heat and serve with 1-2 tablespoons of sour cream in each bowl.

Notes

Young patience dock has tender stems; with large leaves, I remove the fibrous part before chopping them. I keep the thin stems too, finely chopped, because I don't like finding long strips in my spoon. For a change, you can use 300 g red orache instead of patience dock, and the broth will be less tart. The soup keeps in the fridge for up to 3 days; the rice absorbs broth and thickens it as it cools. I serve fresh bread alongside, especially when the soup is the main course. Washing and draining the leaves is the part I don't rush, because any water left on them can thin the broth. If your potatoes are large, cut them into smaller cubes than you would for small potatoes, so they soften along with the rice. I start cooking it close to mealtime; when I make a larger amount, I split it between two pots so it comes to a boil sooner.

Frequently asked questions

Can I use frozen patience dock?

Yes, add 250 g frozen patience dock during the last 5 minutes of cooking, without thawing it first.

What kind of rice works in the soup?

Long-grain rice can replace regular rice; the broth will stay clearer and less thick.

Can I add the sour cream directly to the pot?

Yes, choose sour cream with at least 20% fat and take it out of the fridge 15 minutes beforehand. First mix it with 3 tablespoons of hot soup, then stir it in and keep the pot over low heat without letting it boil.

Romanian ștevie soup with sour cream

Ingredients

Preparation

Notes

Frequently asked questions

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