Ciorbă Soup

Ciorbă is a meat soup enriched with sour cream, thickened with egg yolk and pleasantly soured with vinegar – a filling dish for the colder days.

1. Cut the pork leg into cubes, cut the carrot, parsley root and celeriac into rounds, and chop the onion and the garlic finely.

2. Put the meat and the vegetables into the water, season with salt and pepper, and cook it tender over a low heat (about 1 hour).

3. In a small bowl mix the sour cream smooth with the egg yolk – this will be the thickening.

4. Tempering: first ladle a few spoons of hot soup into the sour cream mixture, stir it, and only then pour the whole thing back into the pot, stirring constantly. This way it does not split.

5. Season it pleasantly tart with the vinegar, and do not boil it further.

6. Serve sprinkled with freshly chopped parsley.

Tip: When thickening, always temper the sour cream – if you pour cold sour cream into the hot soup, it splits and turns lumpy.