Hearty Vegetable Soup with a Twist

Ingredients

In this North American adaptation, we have incorporated ingredients commonly found in the region to create a soup that appeals to the local palate. The original Romanian recipe often includes ingredients like sour cream and fermented wheat bran, which have been replaced with a tangy twist from sweet corn and a touch of paprika for added depth of flavor. We alse have the original recipe for Ciorbă ţărănească, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup (150g) green beans, trimmed and cut into bite-sized pieces 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
• 1 cup (150g) sweet corn kernels 1 cup (150g) sweet corn kernels
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced carrots, celery, and potatoes to the pot. Stir well to combine with the onions and garlic.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the vegetables are tender.
4. 4.
   Add the green beans and sweet corn kernels to the pot. Stir in the paprika, salt, and pepper. Simmer for an additional 5 minutes.
5. 5.
   Remove the pot from heat and let it cool slightly. Serve the soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Green beans — Trim the ends of the green beans and cut them into bite-sized pieces for easy eating.
• Sweet corn — If fresh sweet corn is not available, you can use frozen or canned corn kernels as a substitute.

Tips & Tricks

• For a heartier version, you can add cooked beans such as kidney beans or chickpeas to the soup.
• Feel free to adjust the amount of paprika according to your preference for spiciness.
• Serve the soup with a side of crusty bread for a complete and satisfying meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• To add a touch of creaminess, you can drizzle a little coconut milk or cashew cream on top of each serving.

Serving advice

Serve the soup hot in individual bowls, garnished with freshly chopped parsley. Accompany it with a slice of crusty bread or a side salad for a well-rounded meal.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of paprika on top of each serving and add a sprig of fresh parsley as a final touch.