Celery root ciorbă with tomatoes and tapioca

Name: Celery root ciorbă with tomatoes and tapioca
Ingredients: 2 medium onions (300 g); 1 large carrot (100 g); 350 g celery root; 3 medium peppers (450 g); 1/2 zucchini (100 g); 500 g very ripe tomatoes; 1 fresh bay leaf; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2000 ml water; 20 g tapioca granules (2 tablespoons); 15 g fresh herbs (dill parsley and celery); 3 tablespoons oil

Season - Celery root ciorbă with tomatoes and tapioca by Sanziana D. - Recipia

Celery root ciorbă with tomatoes and tapioca, a Romanian vegetable soup, is lightly thickened by the tapioca granules, while the vegetables stay in small pieces. Very ripe tomatoes give the broth a slight tang, while the celery root, carrot and peppers keep it firmly in vegetable territory, with no meat base. I eat it as it is, without adding anything else for sourness. Prep: 20 minutes. Cook: 48 minutes. Rest: 10 minutes. Total time: 78 minutes. Serves: 6. About 165 kcal and 3 g protein per serving.

Ingredients

2 medium onions (300 g)
1 large carrot (100 g)
350 g celery root
3 medium peppers (450 g)
1/2 zucchini (100 g)
500 g very ripe tomatoes
1 fresh bay leaf
1 teaspoon salt
1/2 teaspoon ground pepper
2000 ml water
20 g tapioca granules (2 tablespoons)
15 g fresh herbs (dill parsley and celery)
3 tablespoons oil

Preparation

1. Peel and wash the vegetables. Dice the onion, carrot and celery root; cut the peppers into strips or dice them. Chop the zucchini and purée the tomatoes in a food processor. 2. Heat the oil in a pot and sauté the onion, carrot and celery root for 8 minutes, until softened. 3. Add the peppers, zucchini, tomatoes, bay leaf, salt, pepper and water. Simmer for 30 minutes, until the vegetables are tender. 4. Sprinkle in the tapioca and simmer over low heat for 10 minutes, until the granules soften and the broth thickens slightly. 5. Turn off the heat, add the chopped herbs and cover the pot. Let the soup stand for 10 minutes.

Notes

Choose a firm celery root with no soft spots; if it is spongy, it is harder to cut and has a more fibrous texture. Very ripe tomatoes have soft flesh and purée easily; if they are still firm, the soup will taste less tangy. The size of the tapioca granules changes the texture: small ones almost disappear into the broth, while large ones remain visible. The texture is like vegetable soup with rice, but tapioca is more translucent. It goes well with plain bread or polenta. The quantities make six bowls; if you scale them up, keep the same proportion of vegetables to water. The soup keeps in the fridge for up to 3 days, and the tapioca absorbs more broth as it cools; when reheating, thin it with a little water. Instead of tapioca, you can use 40 g rice and cook it for about 15 minutes, until tender.