Ciorbă with broccoli and homemade sausage

Name: Ciorbă with broccoli and homemade sausage
Ingredients: 2000 ml water; 2 new carrots; 1 medium yellow onion (150 g); 1 teaspoon of salt; 3 new potatoes (300 g); 1 red kapia pepper; 200 g homemade dry-cured sausage; 1 green hot pepper; 500 g frozen broccoli; 50 g green onion stems; 2 tablespoons lemon juice; 150 g full-fat sour cream

Soups - Ciorbă with broccoli and homemade sausage by Rafila M. - Recipia

Ciorbă with broccoli and homemade sausage (Romanian sour soup): the frozen broccoli goes in last, after the vegetables are already cooked. The broth stays clear and lightly sour with lemon, and the dry-cured sausage, not smoked, gives it a meaty taste without smoke. I pick a well dried sausage and cut it into thin rounds, so you can taste it in every spoonful. Prep: 20 minutes. Cooking: 35 minutes. Total time: 55 minutes. Servings: 4. About 440 kcal and 20 g protein per serving.

Ingredients

2000 ml water
2 new carrots
1 medium yellow onion (150 g)
1 teaspoon of salt
3 new potatoes (300 g)
1 red kapia pepper
200 g homemade dry-cured sausage
1 green hot pepper
500 g frozen broccoli
50 g green onion stems
2 tablespoons lemon juice
150 g full-fat sour cream

Preparation

1. Wash the vegetables and peel them. Cut the carrots into rounds, I use a wavy knife, cut the kapia pepper into squares and the potatoes into small cubes. 2. Slice the sausage into rounds, and the hot pepper and the green onion stems. 3. Put 2000 ml water on to boil with the carrot rounds, the whole yellow onion, peeled, and 1 teaspoon of salt. Boil for about 10 minutes, until the carrots are half cooked. 4. Add the potatoes and the kapia pepper and boil for another 15 minutes, until the potatoes soften. 5. Add the sausage rounds, the hot pepper and the florets of frozen broccoli, without thawing, and leave on low heat for 10 minutes. 6. Remove the whole onion from the broth and discard it. 7. Add 2 tablespoons of lemon juice, taste and, if needed, add more lemon or salt. 8. Serve the soup with 150 g full-fat sour cream and green onion stems.

Notes

The broccoli goes in frozen, without thawing, otherwise it softens and turns mushy in the broth. If you use fresh broccoli, leave it in the broth for the last 10 minutes only, no longer. If the soup turns too sour, add a little hot water and let it simmer for 5 more minutes on low heat. The step most people rush is boiling the carrots, because if the potatoes go in too early they turn mushy. For a lighter version, put 150 g Greek yogurt in the bowl instead of sour cream, since yogurt is not boiled. The soup keeps up to 3 days in the fridge, and when reheating bring it up slowly without boiling hard. It goes well with dark bread.