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Ardelian Chorba Recipe
Ardelian chorba is a very hearty, tender and velvety-tasting soup of Romanian cuisine. Ardal is Transylvania, and Transylvania, the mountain 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
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Meat for this soup-pork and, moreover, any-flesh, neck, shank, legs or ribs, if smoked, it is also good. Cook the meat until tender and disassemble into fibers.
    Meat for this soup-pork and, moreover, any-flesh, neck, shank, legs or ribs, if smoked, it is also good.
Cook the meat until tender and disassemble into fibers.
  2. You will also need roots: celery, parsley or parsnip root, carrots and onions. Cut everything into small cubes.
    You will also need roots: celery, parsley or parsnip root, carrots and onions.
Cut everything into small cubes.
  3. Peel and chop the potatoes. Another variation is rice, but the more traditional ingredient is potatoes, so it's up to you what's best to take.
    Peel and chop the potatoes.
Another variation is rice, but the more traditional ingredient is potatoes, so it's up to you what's best to take.
  4. Fry the roots in oil for about 6 minutes. And pepper to taste.
    Fry the roots in oil for about 6 minutes. And pepper to taste.
  5. Separate the yolks from the whites and mix them with sour cream. In Romania, a lot of soups are made with milk-egg dressing, making the taste of the broth becomes velvety. Stir everything well and add a ladle of broth, stirring vigorously. Then also, stirring, pour into the pan. Let boil, add tarragon and boil for about 6 minutes.
    Separate the yolks from the whites and mix them with sour cream.
In Romania, a lot of soups are made with milk-egg dressing, making the taste of the broth becomes velvety.
Stir everything well and add a ladle of broth, stirring vigorously.
Then also, stirring, pour into the pan.
Let boil, add tarragon and boil for about 6 minutes.
  6. Another condition of this chorba is the addition of tarragon or tarragon. And better fresh, but fresh I have no, so sprinkled dry. Bon appetit!!
    Another condition of this chorba is the addition of tarragon or tarragon.
And better fresh, but fresh I have no, so sprinkled dry.
Bon appetit!!

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