Ciorbă de dovlecel (Romanian zucchini sour soup)

Name: Ciorbă de dovlecel (Romanian zucchini sour soup)
Ingredients: 3000 ml water; 4 large onions (600 g); 1 medium carrot (100 g); 2 bell peppers (300 g); 1 700 g jar of canned zucchini (drained); 4 medium potatoes (600 g); 2 medium onions (300 g); 2 tablespoons oil; 2 tablespoons tomato paste; 500 ml borș (optional); 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g lovage

Season - Ciorbă de dovlecel (Romanian zucchini sour soup) by Ina G. - Recipia

Ciorbă de dovlecel (Romanian zucchini sour soup) simmers for an hour with potatoes, peppers and carrot, then gets sautéed onion and lovage. The vegetables soften nicely, and the broth takes on color from the tomato paste and a tangy taste if you add borș; the bowl has soft chunks and fresh lovage. I prefer it with borș, so it’s more sour. Prep: 20 minutes. Cook: 75 minutes. Total time: 95 minutes. Servings: 6. Approximately 230 kcal and 7 g protein per serving.

Ingredients

3000 ml water
4 large onions (600 g)
1 medium carrot (100 g)
2 bell peppers (300 g)
1 700 g jar of canned zucchini (drained)
4 medium potatoes (600 g)
2 medium onions (300 g)
2 tablespoons oil
2 tablespoons tomato paste
500 ml borș (optional)
1 teaspoon salt
1/2 teaspoon ground pepper
15 g lovage

Preparation

1. Chop the 4 large onions, carrot, peppers, drained zucchini and potatoes. Chop the 2 medium onions separately. 2. Pour the 3000 ml water into a pot and add the 4 large onions, carrot, peppers, zucchini and potatoes. Simmer over medium heat for 60 minutes, until the vegetables soften. 3. Heat the oil in a pan and sauté the 2 medium onions for 8 minutes, until soft and slightly translucent. Add the tomato paste and cook for 2 more minutes. 4. If using borș, pour it into the pot after the vegetables have cooked and let the soup simmer for 5 more minutes. 5. Add the salt and pepper, then turn off the heat and stir in the sautéed onion. 6. Ladle the soup into bowls and sprinkle the chopped lovage on top.

Notes

A jar of coarsely cut zucchini holds up better through the hour of cooking than one with thin slices, which can soften completely. Drain them well and taste them before adjusting the salt, since some canned zucchini is already salted. If the zucchini is chopped very finely, it almost disappears into the broth. Serve fresh bread alongside, perfect for dipping into the broth. Borș is optional; without it, the soup is less sour and the vegetable flavors come through more clearly. Keep it covered in the fridge for up to 3 days and reheat only the portion you’re serving.