Ciorbă de primăvară with orache and vegetables

Name: Ciorbă de primăvară with orache and vegetables
Ingredients: 4 large potatoes; 2 carrots; 2 parsnips; 1 small celery root (150 g); 2500 ml water; 500 ml water; 150 g peas; 4 medium tomatoes (400 g); 2 medium onions (300 g); 200 g orache; 15 g lovage; 15 g parsley; 40 g dill; 2 spring onions (60 g); 3 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon Vegeta; 100 g sour cream

Soups - Ciorbă de primăvară with orache and vegetables by Teona P. - Recipia

Ciorbă de primăvară is a Romanian sour vegetable soup with potatoes, peas and carrots, where orache and lovage give it the taste of spring. The onion and tomatoes are sautéed first, then go into the pot with the cooked vegetables, and the dill and parsley go in at the end. Prep: 20 minutes. Cooking: 49 minutes. Total time: 69 minutes. Servings: 6. About 230 kcal and 7 g protein per serving. I pick the orache young, with small leaves, because thick stems stay stringy in the soup.

Ingredients

4 large potatoes
2 carrots
2 parsnips
1 small celery root (150 g)
2500 ml water
500 ml water
150 g peas
4 medium tomatoes (400 g)
2 medium onions (300 g)
200 g orache
15 g lovage
15 g parsley
40 g dill
2 spring onions (60 g)
3 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Vegeta
100 g sour cream

Preparation

1. Wash and peel the carrots, parsnips and celery root, then cut them into rounds and put them to boil in 2500 ml water, in a 5 litre pot. Once it boils, cook them for 15 minutes, until they soften when pierced with a fork. 2. Pick over the peas, rinse them and cook them separately in 500 ml water until it comes to a boil, about 5 minutes. Drain them, throw away the water they cooked in and put the peas into the pot with the carrots, celery root and parsnips. 3. Clean, wash and finely chop the orache, dill, lovage, parsley and spring onions. 4. Peel, wash and finely chop the two medium onions, then melt them in 3 tablespoons of oil over low heat until soft, about 6 minutes. Add the tomatoes, finely chopped and seeded, and leave them for 5 minutes over low heat. 5. Peel the potatoes right before you put them to boil, cut them into 1 cm cubes and add them to the pot with the cooked vegetables and peas. Let them cook until almost done, about 15 minutes. 6. When the potatoes are nearly done, add the onion with the tomatoes, the orache and the spring onions and bring to a boil for 3 minutes. Season with 1 teaspoon of salt, 1 teaspoon of Vegeta and 1/2 teaspoon of ground black pepper, then add the dill, parsley and lovage. Cover the pot with the lid and turn off the heat.

Notes

The soup keeps in the fridge for up to 3 days, and the sour cream goes in the bowl only when serving, so it doesn't turn sour in the pot. If you can't find fresh peas, 150 g frozen peas can go straight into the pot without thawing, and cook them the same way, about 5 minutes in 500 ml water. When the soup thickens after it sits, add a little boiled water before reheating it. The onion is the step people rush, but it needs to soften well before the tomatoes, otherwise the soup tastes of raw onion. Vegeta contains salt, so taste the soup only at the end, before adding more salt. Larger cut potatoes need more time, so check them with a fork before adding the greens. I serve it with rye bread and a spoonful of sour cream in the bowl.