Ciorbă: The Romanian soup blending history with bold flavours

Today, we want to introduce you to ciorbă, an extraordinary dish that should remind you of tripe soup. Let’s take it step by step.

Like other Balkan countries, the culinary art of Romania is an amalgamation of various influences stemming from its rich history. A significant impact on today's Romanian cuisine was the Turkish invasion; it is from the Ottoman Empire that the word "Çorba" comes. Ciorbă has evolved over the years; you can find countless recipes today.

The most notable characteristic of ciorbă is its slightly sour taste, achieved with the addition of lemon juice or sauerkraut juice. This soup includes various types of meat, from pork meatballs to beef tripe. Common additions also include noodles, sour cream, pickled peppers, and a slice of bread served on the side.

Ingredients:

• 1 litre of meat broth,
• 1 onion,
• 2-3 carrots,
• a piece of celery root,
• 5 garlic cloves,
• 2 egg yolks,
• 1 heaping tablespoon of flour,
• 1 cup of sour cream,
• salt, pepper,
• a few bay leaves,
• 1-2 lemons,
• 2 pounds of beef tripe.

Preparation method:

1. Wash the beef tripe and soak it for 2 hours. Remove, clean it with a rice brush, put it in a pot, and cover it with water again. Bring to a boil, drain the water, and refill with fresh water. Repeat this process two more times. Then, add bay leaves and cook for about 2 hours.
2. After cooking, cut the tripe into thin strips.
3. Heat the broth. Add the chopped onion, carrots sliced into rings, and beef tripe. Also, add garlic cloves pressed through a garlic press.
4. Prepare a slurry from the sour cream, egg yolks, and flour. Mix it with a small amount of warmed soup, then pour it into the pot. Season with lemon juice—remember to wash the lemons properly beforehand. Enjoy your meal!