Soups
Ciorbă de potroace (ciorbă de potroace)
Romanian ciorbă made from poultry offal — hearts, gizzards and livers — thickened with egg and brightened with lemon. Delicate and tangy, it is a traditional soup of village cooking.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the offal under cold water, trim away any overly fatty parts, then put them in a saucepan with 1.5 litres of cold water.
- Bring to the boil, skim carefully, then add the bay leaf and simmer gently for 40 minutes.
- Meanwhile, sauté the sliced onion, carrot and celery in the oil for 8 minutes.
- Add these vegetables and the diced potato to the broth, then continue for 15 minutes.
- Beat the eggs with the lemon juice in a bowl, then whisk in a ladle of hot broth.
- Off the heat, pour this mixture into the soup while stirring, without letting it boil, then adjust the salt and pepper.
- Sprinkle with lovage and serve immediately.
Variations and tips
Egg-free version. Skip the egg thickening and simply add the lemon juice at the end of cooking.
With what you can find here. Offal is often sold at the poultry counter of butchers, or you can replace it with boneless thighs.
More ideas
Romania
Romania
Romania
Romania
Romania
Romania
Romania
Romania
Original Ecomely recipe.