Dish

Ciorbă

Romanian sour soup

To make Ciorbă, a variety of vegetables, such as potatoes, carrots, and celery, are chopped and cooked in a chicken or vegetable broth. The soup is then thickened with a roux made from flour and butter, and finished with a splash of vinegar or lemon juice. The dish is typically served hot with a slice of crusty bread.

European cuisine› Eastern European cuisine› Romanian cuisine

Soup

Origins and history

Ciorbă has been a staple in Romanian cuisine for centuries. It is believed to have originated in the rural areas of the country, where it was a popular dish among farmers and shepherds. Today, it is a beloved dish that is enjoyed by people of all ages and backgrounds.

Dietary considerations

This dish is not suitable for vegans or those who are lactose intolerant. It is also high in calories and fat, so it should be consumed in moderation.

Variations

There are many variations of Ciorbă, including those that are made with different types of meat, such as chicken or beef. Some recipes also call for the addition of herbs and spices, such as parsley, dill, or paprika.

Presentation and garnishing

To make Ciorbă look more appetizing, garnish it with a sprig of fresh parsley or dill. You can also add a few croutons or a sprinkle of paprika on top for added flavor and texture.

Tips & Tricks

When making the roux for Ciorbă, be sure to cook it over low heat to prevent it from burning. Additionally, be sure to use fresh, high-quality ingredients for the best flavor.

Side-dishes

Ciorbă is typically served as a main course, but it can also be served as a side dish with roasted meats or vegetables. It pairs well with a variety of breads, including crusty sourdough or soft rolls.

Drink pairings

This dish is best paired with a light white wine, such as a Pinot Grigio or Sauvignon Blanc. It can also be enjoyed with a cold beer or a glass of sparkling water.