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 to 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.

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