Pontic Greek Style Ciorbă

Ingredients

In this Pontic Greek adaptation of Ciorbă, we incorporate the distinct flavors and ingredients of Pontic Greek cuisine. While the original Romanian Ciorbă often includes pork or beef, Pontic Greek Style Ciorbă traditionally uses lamb as the meat of choice. Additionally, we enhance the flavors with Pontic Greek spices such as oregano, thyme, and bay leaves. The result is a unique fusion of Romanian and Pontic Greek culinary traditions. We alse have the original recipe for Ciorbă, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 1 liter (4 cups) lamb or vegetable broth 1 liter (4 cups) lamb or vegetable broth
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 34g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and sauté until translucent. Add the carrots, potatoes, red bell pepper, and tomatoes. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Stir in the tomato paste, paprika, dried oregano, dried thyme, and bay leaves. Cook for another minute to release the flavors.
4. 4.
   Return the lamb to the pot and pour in the lamb or vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour, or until the lamb is tender.
5. 5.
   Stir in the lemon juice and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. 6.
   Remove the bay leaves and serve the Pontic Greek Style Ciorbă hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender and flavorful result, marinate the lamb cubes in olive oil, lemon juice, and a sprinkle of dried oregano for at least 30 minutes before cooking.

Tips & Tricks

• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the soup during the last few minutes of cooking.
• Serve the Pontic Greek Style Ciorbă with a dollop of Greek yogurt on top for an extra creamy and tangy touch.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Pontic Greek Style Ciorbă as a main course, accompanied by crusty bread or traditional Greek pita bread. It can also be enjoyed as a starter or a light lunch.

Presentation advice

Garnish each bowl of Pontic Greek Style Ciorbă with a sprig of fresh parsley and a drizzle of olive oil for an elegant touch. Serve the soup in colorful ceramic bowls to enhance its visual appeal.