Rate this recipe
Cast your stars below
Romanian Red Orach Soup (Ciorba De Loboda)
Romanian red orach sour soup full of color and vitamins.
Print
Pin
Servings: 8 servings
Ingredients
- 5-6 bunches red orach
- 1 piece bacon or pancetta (optional)
- 2-3 carrots
- 1 small celery root
- 1 parsnip
- 1 parsley root
- 2-3 medium onions
- 1 small bell pepper
- 1 can diced canned tomatoes
- 3 cups borscht or juice form 1 lemon /2-3 tbsp vinegar
- fresh parsley and lovage
- 5-6 tbsp cooking oil
Instructions
- Place a pot full of water to heat for the soup. Clean and peel the vegetables. Dice the onions and bell pepper. Grate the rest of the vegetables.
- Cut the bacon in small pieces. Heat the oil in a large enough pot and brown the meat. Take it aside and saute the onion in the same oil until translucent. Add the rest of the veggies and let them saute together for until they soften. Add the hot water and the bacon back to the soup. Stir, season with salt and let it cook for 10-15 minutes. Meanwhile, prepare the orach.
- Separate the leaves from the stems and rinse them 2-3 times in cold water. Let them dry in a colander. Add the canned tomatoes to the soup and let them simmer for another 10 minutes. Cut the orach into strips and add it to the soup. Stir and let it cook 5 minutes more. Add borscht if you have, simmer again for 5-7 minutes together and turn off the heat.Sprinkle with freshly chopped parsley and lovage. Serve with your favorite bread,
- Let it cool completely and keep it covered into the fridge for about 4 to 5 days.