Csorba soup is an emblematic meal of the Transylvanian cuisine. There are many different csorba recipes, so you can make experiments to find the best that meets your taste. It can be made from veal, pork or chicken, or it can even be prepared without meat, using vegetables solely. Veggies aren’t subject to strict rules, you are allowed to decide freely what kind of vegetables to add in the soup.
Even if the term “csorba” covers several types of soup, they have one thing in common: their sourish taste. The authentic csorba soup is flavoured with fermented wheat bran juice, but as it’s not so widespread, you may use lemon juice or sour cream to thicken. Whichever solution you decide on, your soup will exceed all your expectations.
As you can see, my soup is made from chicken. I prefer bony parts like wings, back and neck because they make the soup much more delicious than if you use only meat without bones.
- 600 g (~1 1/3 lb) chicken parts (back, wings, neck, feet, giblets)
- 1,5 l (~6 cups) water
- 2 carrots
- 2 parsley roots
- 1 small celeriac root (approx. 100 g ~3 1/2 oz)
- 1 small onion
- 1,5 tsp. salt
- 4-5 whole black peppercorns
- 2 medium tomatoes
- 2 tbsp. rice
- small bunch of lovage, finely chopped
- juice of 1 lemon
- small bunch of parsley, finely chopped
Clean and peel the vegetables. Cut the carrots, parsley roots and celeriac into sticks. Slice the onion.
Put the chicken parts into a pot and pour cold water on. After it comes to the boil, skim off the scum as it forms in order to keep the soup clear.
Add the root vegetables, onion slices, black peppercorns, lovage and salt.
Cook it on low heat.
Meanwhile drop the tomatos into boiling water to peel them. Remove seeds and dice.
In a strainer rinse the rice.
After 40 minutes of cooking add the tomato cubes and the rice in the soup. Simmer for 20 minutes until the rice is cooked.
Turn off the heat. Flavour the soup with lemon juice and sprinkle with chopped parsley.