Carrot and pea ciorbă with borș magic

Name: Carrot and pea ciorbă with borș magic
Ingredients: 1 medium onion (150 g); 3 tablespoons corn oil; 5 large carrots (600 g); 3000 ml cold water; 8 black peppercorns; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 jar green peas (240 g drained); 1 teaspoon oregano preserved in vinegar; 1 tablespoon borș magic; 10 g fresh celery leaves

Soups - Carrot and pea ciorbă with borș magic by Mihaela L. - Recipia

Carrot and pea ciorbă with borș magic is a light Romanian sour soup with finely sliced vegetables. Oregano preserved in vinegar is the unexpected note. The carrots soften in the pot, while the peas and borș give the soup a tangy flavor without taking away its color. I like the carrot slices to be thin, but still hold their shape in the bowl. Prep: 15 minutes. Cook: 32 minutes. Rest: 5 minutes. Total time: 52 minutes. Servings: 6. About 140 kcal and 3 g protein per serving.

Ingredients

1 medium onion (150 g)
3 tablespoons corn oil
5 large carrots (600 g)
3000 ml cold water
8 black peppercorns
1 teaspoon salt
1/2 teaspoon ground pepper
1 jar green peas (240 g drained)
1 teaspoon oregano preserved in vinegar
1 tablespoon borș magic
10 g fresh celery leaves

Preparation

1. Peel and wash the vegetables. Chop the onion in a food processor, then slice the carrots very thinly. 2. In a pot, sauté the onion in 3 tablespoons of corn oil over low heat for 5 minutes, until softened. 3. Add the carrot slices and sauté for 5 minutes, stirring now and then. 4. Pour in 3000 ml cold water. Add 8 black peppercorns, 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Cover the pot and simmer over medium heat for 15 minutes, until the carrots soften. 5. Drain the peas from the jar, add them to the pot and cook for 5 minutes. The peas should be hot and tender. 6. Add 1 teaspoon of oregano preserved in vinegar and 1 tablespoon of borș magic. Let the soup simmer for another 2 minutes. 7. Chop 10 g of fresh celery leaves and add them to the pot. Turn off the heat and leave the soup covered for 5 minutes.

Notes

I serve it with homemade bread, so there’s something to dip in the tangy broth. Choose firm, smooth carrots; very thick ones have a more fibrous core and take longer to soften. If the slices are thicker than thin shavings, leave the pot on the heat for a few more minutes and check one with a spoon. Peas from a jar may already be soft, so start checking them after the first few minutes of cooking. Go easy on the salt at first if the borș magic you’re using is salty; the strength varies from one product to another. Leftover soup keeps in the refrigerator for up to 3 days in a covered container; reheat only the portion you’re serving.