Traditional Romanian Ciorbă with Chicken and Vegetables

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 carrots, peeled and diced 3 carrots, peeled and diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 4 cups (950 ml) water 4 cups (950 ml) water
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill and parsley, chopped (for garnish) Fresh dill and parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Add the diced carrots, potatoes, and red bell pepper to the pot. Stir well to combine.
4. 4.
   Pour in the chicken broth and water. Add the bay leaves, paprika, lemon juice, and white vinegar. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the chicken is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaves from the pot. Taste the soup and adjust the seasoning if needed.
7. 7.
   Serve the Ciorbă hot, garnished with fresh dill and parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.
• Lemon juice — Freshly squeezed lemon juice is recommended for the best flavor.
• Dill and parsley — Chop the herbs just before serving to preserve their freshness and vibrant color.

Tips & Tricks

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• Feel free to add other vegetables like green beans or cabbage for additional texture and flavor.
• If you prefer a thicker soup, you can add a tablespoon of flour mixed with water to the pot and simmer for a few more minutes.
• Serve the Ciorbă with a dollop of sour cream on top for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day meal.

Serving advice

Serve the Ciorbă as a main course accompanied by crusty bread or traditional Romanian cornmeal mush (mămăligă). It can also be enjoyed as a starter or a light lunch.

Presentation advice

When serving the Ciorbă, make sure to ladle it into bowls and garnish with a generous amount of fresh dill and parsley. The vibrant green herbs will add a pop of color to the soup and enhance its visual appeal.