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           CIORBA TERANEASCA (RUMANIAN CABBAGE SOUP WITH BACON)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       oz           Sliced bacon
   2                    Onions, sliced
   2                    Green peppers, hulled and
                        -chopped
   1                    Cabbage, cut into slices
                        Salt and pepper
                        Several sprigs of dill and
                        -savory, chopped
   1 1/2   qt           Water
   2                    Egg yolks
     1/2   c            Heavy cream (sweet or sour)
   1       tb           Vinegar

  Your will need a large soup pot.  Chop up one slice of bacon, and fry it in
  a heavy stewpan until the fat runs.  Fry the onions in the fat until they
  are golden.  Add the peppers and fry them, too.  Remove the stewpan from
  the heat.  Layer the cabbage and the rest of the bacon into the soup pot.
  Season between the layers with salt, pepper, and the herbs.
  
  Pour the water over it all and bring to a boil.  Turn the heat down and
  simmer the soup for 40 to 50 minutes, until the vegetables are tender.
  Remove the soup from the heat.
  
  Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in
  a ladleful of the hot soup.  Whisk well and pour the mixture back into the
  soup to thicken and enrich it.
  
  Serve in deep bowls accompanied with fresh bread.  This soup is a meal in
  itself, and wants only a piece of cheese and fresh fruit to make it
  complete.
  
  Serves 6. Time: 20 minutes plus 50 minutes cooking
  
  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
  COOKING  by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
  Cooking Echo, 7/92
 


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