Romanian ciorba: The heartwarming soup you need to try

Today, we want to introduce you to ciorba, an extraordinary dish that, in many ways, resembles Polish tripe soup. But let’s take it step by step.

The culinary art of Romania, like in other Balkan countries, is a mixture of various influences resulting from a rich historical context. A significant influence on today’s Romanian cuisine was the Turkish invasion; it is from the Ottoman Empire that the word "Çorba" comes. Ciorba has evolved and expanded; today, you can find countless recipes.

The most important characteristic of ciorba is its slightly sour taste, achieved with the addition of lemon juice or sauerkraut. This soup includes various types of meat, ranging from pork meatballs to beef tripe. Common additions also include noodles, sour cream, pickled peppers, and a slice of bread served on the side.

Ingredients:

                      
• 1 quart meat broth
• 1 onion
• 2-3 carrots
• a piece of celery root
• 5 garlic cloves
• 2 egg yolks
• 1 heaping tablespoon of flour
• 1 cup of sour cream
• salt, pepper
• a few bay leaves
• 1-2 lemons
• 2 pounds of beef tripe

Preparation method:

1. Wash the beef tripe and soak it for 2 hours. Remove it, clean it with a rice brush, put it in a pot, and cover it with water again. Bring to a boil, drain the water, and refill with fresh water. Repeat this process 2 more times. Then add bay leaves and cook for about 2 hours.
2. After cooking, cut the tripe into thin strips.
3. Heat the broth. Add chopped onion, carrots sliced into rings, and beef tripe. Also, add garlic cloves pressed through a garlic press.
4. Prepare a slurry from the sour cream, egg yolks, and flour. Mix it with a small amount of warmed soup, then pour it into the pot. Season with lemon juice—remember to wash the lemons properly beforehand. Enjoy your meal!