Dish
Ciorbă de sfeclă
Beetroot soup
Ciorbă de sfeclă is made by boiling beets and vegetables in water until they are tender. Then, sautéed onions and garlic are added along with some tomato paste and paprika. The soup is then simmered for a few minutes before adding sour cream and dill. Ciorbă de sfeclă is a hearty and filling soup that is perfect for a main course.
Origins and history
Ciorbă de sfeclă has been a staple in Romanian cuisine for centuries. It was traditionally made by farmers who used the ingredients they had on hand. Today, Ciorbă de sfeclă is enjoyed throughout Romania and is a popular dish during the winter months.
Dietary considerations
Ciorbă de sfeclă is vegetarian and gluten-free. However, it contains dairy products so it is not suitable for vegans or lactose intolerant individuals.
Variations
Some variations of Ciorbă de sfeclă include adding other vegetables such as carrots or potatoes to the soup. Another variation is to add meat such as chicken or beef to the soup to make it more substantial.
Presentation and garnishing
Ciorbă de sfeclă is traditionally served in a bowl with a sprig of dill on top. The soup can also be garnished with chopped chives or parsley.
Tips & Tricks
To make Ciorbă de sfeclă even creamier, add more sour cream to the soup just before serving.
Side-dishes
Ciorbă de sfeclă is often served with crusty bread or cornbread. It can also be served with a dollop of sour cream on top.
Drink pairings
Ciorbă de sfeclă pairs well with a light red wine or a glass of white wine.
Delicious Ciorbă de sfeclă recipes
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