Chicken csorba soup

by | Aug 28, 2014 | Soups

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.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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