Romanian autumn vegetable ciorbă

Name: Romanian autumn vegetable ciorbă
Ingredients: 4000 ml water; 1 medium onion (150 g); 2 medium carrots (200 g); 1 medium parsnip (100 g); 1 small kohlrabi (250 g); 1 bell pepper (150 g); 1/2 medium zucchini (150 g); 4 medium potatoes (600 g); 4 medium tomatoes (500 g); 3 tablespoons oil; 1 teaspoon salt; 300 ml tomato purée; 15 g parsley; 1 sprig lovage (3 g)

Soups - Romanian autumn vegetable ciorbă by Cosmina C. - Recipia

Romanian autumn vegetable ciorbă simmers with carrot, kohlrabi, potatoes and zucchini, while tomatoes and tomato purée give the broth a reddish hue. The vegetables stay in pieces in the light broth, the potatoes make it more filling, and I prefer it cold, with a hot pepper alongside the bowl. Prep: 25 minutes. Cook: 85 minutes. Rest: 0 minutes. Total time: 110 minutes. Servings: 8. Approximately 175 kcal and 4 g protein per serving.

Ingredients

4000 ml water
1 medium onion (150 g)
2 medium carrots (200 g)
1 medium parsnip (100 g)
1 small kohlrabi (250 g)
1 bell pepper (150 g)
1/2 medium zucchini (150 g)
4 medium potatoes (600 g)
4 medium tomatoes (500 g)
3 tablespoons oil
1 teaspoon salt
300 ml tomato purée
15 g parsley
1 sprig lovage (3 g)

Preparation

1. Peel and chop the onion, carrots and parsnip. Put them in a pot with 4000 ml cold water and cook over medium heat for 20 minutes, until the water starts to boil. 2. Peel and chop the kohlrabi, then chop the bell pepper. Add them to the pot and cook for 30 minutes. 3. Dice the zucchini and potatoes, add them to the soup and cook for 20 minutes, until the potatoes are soft. 4. Chop the tomatoes and add them to the pot with the oil and 1 teaspoon of salt. Add the tomato purée and simmer over low heat for another 15 minutes. 5. Turn off the heat and add the chopped parsley and lovage.

Notes

Put hot peppers alongside the bowls, and leave the sour cream on the table for anyone who wants to add some. Waxy potatoes hold their shape better in the broth than floury ones. Cut them into similar-sized cubes so they soften at about the same time. A small, firm kohlrabi with smooth skin is more tender than a large one with thickened skin. If you have a more mature kohlrabi, cut the cubes smaller; they may need a few extra minutes to cook. Very juicy tomatoes release more liquid into the pot, so taste the broth before adding more salt. Tomato purée can be saltier from one jar to the next, and it is easier to adjust the salt after the soup has cooked. Keep the soup covered in the fridge for up to 3 days; you can also make it a day ahead.