Ardelian chorba is a very hearty, tender and velvety-tasting soup of Romanian cuisine. Ardal is Transylvania, and Transylvania is a mountainous region with harsh climatic conditions, especially in winter. Therefore, the food on the table of a true Ardelian should be hearty and energetic.
| Cook Time | 180 minutes |
| Servings |
Ingredients
- 600 gram Pork can be smoked
- 5 pieces Potatoes
- 1 piece Carrot
- 2 pieces Onion
- 200 gram Roots celery and parsley
- 4 pieces Egg yolk
- 200 gram Sour cream
- Vegetable oil to taste
- Salt to taste
- Black pepper to taste
- Estragon to taste
Ingredients
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Instructions
- The meat for this soup is pork and, moreover, any - pulp, neck, shin, legs or ribs, if smoked, it is also good. Boil the meat until soft and disassemble into fibers.
- You will also need roots: celery, parsley or parsnip root, carrots and onions. Cut everything into small cubes.
- Peel the potatoes and chop them finely. Another option is rice, but the more traditional ingredient is potatoes, so it's up to you to decide which is better to take.
- Fry the roots in oil for about 6 minutes. And pepper to taste.
- Separate the yolks from the whites and mix them with sour cream. In Romania, many soups are prepared with milk-egg dressing, which makes the taste of the broth become velvety. Mix everything well and add a ladle of broth, stirring vigorously. Then also, stirring, pour into the mold. Let it boil, add tarragon and cook for about 6 minutes.
- Another condition for the preparation of this chorba is the addition of tarragon. And it's better fresh, but I don't have fresh ones, so I sprinkle them dry. Enjoy your meal!!
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