Zucchini ciorbă with egg ribbons

Name: Zucchini ciorbă with egg ribbons
Ingredients: 2 medium yellow onions (300 g); 1 bell pepper (150 g); 2 tablespoons olive oil; 1 teaspoon duck fat; 2 carrots (150 g); 1/2 parsnip (75 g); 3 celery stalks (100 g); 2 medium zucchini (500 g); 4 medium potatoes (600 g); 1500 ml water; 500 ml barrel-fermented borș; 1 teaspoon iodized salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon sweet paprika; 2 tablespoons tomato paste; 10 g lovage; 2 eggs

Soups - Zucchini ciorbă with egg ribbons by Agripina N. - Recipia

Zucchini ciorbă with egg ribbons is a Romanian soup where beaten eggs are added at the end and stirred in vigorously. The zucchini, potatoes and root vegetables simmer in borș, and the eggs break into ribbons; the soup can be served hot or cold. I serve it hot, with the lovage still visible. Prep: 20 minutes. Cook: 80 minutes. Total time: 100 minutes. Serves: 6. Approximately 230 kcal and 8 g protein per serving.

Ingredients

2 medium yellow onions (300 g)
1 bell pepper (150 g)
2 tablespoons olive oil
1 teaspoon duck fat
2 carrots (150 g)
1/2 parsnip (75 g)
3 celery stalks (100 g)
2 medium zucchini (500 g)
4 medium potatoes (600 g)
1500 ml water
500 ml barrel-fermented borș
1 teaspoon iodized salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
2 tablespoons tomato paste
10 g lovage
2 eggs

Preparation

1. Finely chop the onion and the seeded bell pepper. Put them in the multicooker with 2 tablespoons olive oil and 1 teaspoon duck fat. Select the FRY program for 10 minutes, until the onion softens and starts to glisten. 2. Peel the carrots, parsnip, celery stalks, zucchini and potatoes, then chop them finely. Add them to the pot along with 1500 ml water. Select the BOIL program for 60 minutes, until the vegetables are soft. 3. Add the borș, salt, pepper, sweet paprika, tomato paste and chopped lovage. Simmer for another 10 minutes; the broth will take on a reddish color. 4. Beat the eggs, pour them into the soup and stir vigorously. Unplug the appliance once the eggs have broken into ribbons.

Notes

Small zucchini with smooth skin usually have fewer seeds; with larger ones, remove the very fibrous center. Cut the vegetables into similarly sized pieces, since the long cooking time will soften them well. Barrel-fermented borș can be saltier or more sour from one batch to another, so taste it before adjusting the salt. The soup keeps in the refrigerator for up to 3 days and should be reheated gently, without bringing it to a hard boil. The texture of the egg ribbons is reminiscent of the egg in chicken soup, except these are in a tangy broth. I serve it with hot peppers and bread; sour cream can be added right to the bowl.