Ardelian Chorba Recipe
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.
Servings
4
Cook Time
180minutes
Servings
4
Cook Time
180minutes
Ingredients
Instructions
  1. 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.
  2. You will also need roots: celery, parsley or parsnip root, carrots and onions. Cut everything into small cubes.
  3. 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.
  4. 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, 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.
  6. 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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