If you want to cook a csorba and look for a recipe, Google lists a bunch of different recipes with various ingredients. There isn’t any uniform prescription how to make csorba soup because csorba can be any soup that contains onion, root vegetables and meat.

The word csorba comes from the new Persian language: it means soup on the Baltic peninsula and in the Middle East, in Transylvania it refers only to a special sour soup which is flavoured with korpacibere (juice of fermented wheat bran).

Csorba soup can be thickened with roux, yogurt or cream. Recipes usually call for korpacibere, vinegar, lemon, tomato juice or the juice of sauerkraut to make the soup sour. Onion, root veggies and meat are the basic elements, any other part of the soup is up to you.

This version of csorba is one of the best I have ever eaten. The flavours of thyme, basil and lovage merge into the aroma of fresh garlic, and this kind of combination makes the soup very tasteful and memorable. Give it a try, you won’t regret it.