Bob Chorba recipe

Meat

Vegetables

Soups

Chorba is a thick soup popular in Romania, Moldova, Serbia, and Bulgaria. Prepared on the basis of a strong meat broth (beef or chicken) with the addition of a large number of root vegetables. The abundance of various roots and vegetables gives the dish a stunning aroma and rich taste. The soup turns out so thick that it can even pass for second!

A distinctive feature of Romanian ciorba is the addition of a mixture of eggs and sour cream: the dish acquires an incomparable taste! We do not recommend skipping additional frying of the meat after cooking - an important nuance that will add even more richness.

Ingredient recommendations . Chorba can be prepared using lamb and even goat meat. Use small or medium sized celery root. During the off-season, replace fresh tomatoes with canned tomatoes in their own juice. Sour cream may not have the highest fat content - the main thing is that it is not too sour. In this case, be careful with lemon juice.

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Preparation

1Make beef broth. Rinse the meat, place it in a saucepan and cover with water. Place the pan over high heat, after boiling, skim off the foam, reduce the heat and simmer the broth for an hour. 30 minutes before the end of cooking, add the unpeeled onion to the broth, and 15 minutes before the end of cooking, add the coriander, allspice and bay leaf into the pan. Strain the finished broth and remove the meat.
2 Peel the carrots, cut into small cubes or strips, cut the celery root and parsnips in the same way. Cut the onion into small cubes, bell pepper into strips. Fry the prepared vegetables in sunflower oil.
3Cut the tomatoes and scald them. Remove the skin, cut the pulp into cubes and place in a frying pan. Cook for 3 minutes, then transfer the frying along with the oil into a pan with broth. Cook for 30 minutes.
4Cut the boiled meat into slices and place in a frying pan with the addition of a small amount of sunflower oil. Sprinkle with flour, stir, fry until lightly browned and return to the pan with the broth. Add chopped garlic, salt, black pepper to taste. Cook for 5 minutes.
5Prepare the dressing. Mix the yolks with sour cream, add lemon juice. Pour the mixture into the pan, add chopped herbs, wait until it boils, stir and after a minute turn off the heat.

Chorba is an excellent hangover soup: it will get you back on your feet even after the most daring feast the day before. Serve chorba with thick sour cream, mujdey garlic sauce and hot capsicum.

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Let's go to Moldova

It's time to get acquainted with the culinary features of this country. Its traditional first course is Chorba soup with beans. Try to diversify your diet too.

Compound:

filtered water – 2.5-3 l;
beef pulp – 0.5 kg;
1 onion;
1 carrot;
0.2 kg green beans;
white cabbage – 0.3 kg;
3-4 pcs. potato tubers;
kvass – 0.4-0.8 l;
2 pcs. fresh tomatoes;
a piece of parsley root and celery;
to taste ground red pepper, salt, tarragon and dill.

Preparation:

Beef pulp, on the bone, can be defrosted naturally.
Rinse the meat thoroughly with running water and, if necessary, cut into portions.
Place the beef in a thick-walled pan and fill with filtered water.
We put it on fire.
As soon as the water reaches a boil, remove the foam. Add salt to taste.
We will cook the broth over low heat for about 1.5-2 hours.
Remove the boiled beef from the broth with a slotted spoon.
Leave the meat on a plate to cool, then cut into small pieces and separate from the bone.
Peel the onion and carrots, rinse the celery root and parsley.
Chop the vegetables.
Place the vegetables in the broth and cook for a quarter of an hour.
Meanwhile, peel the potato tubers, rinse them with running water and cut them into cubes.
Place the potatoes in the broth.
After about 10 minutes, add the green beans to the pan.
Pour boiling water over fresh tomatoes and leave for a couple of minutes.
Then carefully remove the skin and cut the tomatoes into cubes.
Add tomatoes to chorba.
In a separate pan, bring the kvass to a boil and immediately set it aside.
Add pieces of boiled beef to the boiled kvass.
Finely chop the greens with a knife and add to the chorba.
Pour the kvass into the soup and simmer for a couple more minutes.

On a note! Chorba is best served topped with sour cream. If you like dishes with a pronounced sour taste, add a few drops of freshly squeezed lemon juice. In some recipes, the soup is poured into portioned bowls, and then kvass is added to taste.

Bulgarian Chorba soup is prepared almost similarly, only beans are added instead of green beans. You can use a canned product. Depending on which recipe you use to prepare chorba, the taste of the dish will change.

Ciorba - Romanian soup

Spicy and aromatic:. In a cookbook. To favorites. With images Without images. Nutritional value per serving. Protein 9g Fat 1g Carbs 24g Based on your age, weight and activity.

Serves as reference information. Garlic is a plant from the onion family with a pungent taste and specific smell. Cilantro, Chinese parsley, coriander is a spicy annual plant from the Apiaceae family. To the shopping list Loading your shopping lists New shopping list. It will also come in handy for you.

Deep enameled saucepan with glass lid “Oliva” 3.0 l. Tefal Intuition saucepan, stainless steel, 24 cm, 4.9 l, with lid. Add a photo. In full screen. The lentils need to be washed well once, the color of the soup depends on this. Then pour in 2 liters of water and bring to a boil, skim off the foam and cook for 15 minutes without a lid, then cover with a lid and cook for another 20 minutes.

I have Turkish lentils, they cook quickly. Chop the onion coarsely and simmer in vegetable oil, add tomato paste, do not replace it with tomatoes, as the taste will not be the same; in general, tomato paste is often used in Turkish cuisine, then add garlic and simmer for a minute.

Serbian fish soup chorba

Fish čorba is a delicious and beautiful Serbian soup made from pike perch or catfish. In our homeland it is usually prepared from cod.

Product composition:

Bell pepper - two (different colors - for beauty);
Lemon and carrot - one each;
One onion (large size);
Celery - several sticks;
Cod carcass (without head) – 1.5 kg;
Wheat flour - two large spoons;
Lots of greenery for decoration;
Sweet paprika (ground) – 100 g;
Thyme, pepper, garlic, salt;
Vegetable oil.

Step-by-step preparation scheme:

First you need to fillet the cod, then cut it into large pieces. Add a little salt, pepper and lemon juice. This gives the fish an original taste, and its pieces will not fall apart in the soup under the influence of lemon juice;
Cook broth from bones, ridges and skin. The Serbian version of this dish is a little water, but a lot of fish. Therefore, there is no need to cook a huge container of broth;
Cut all vegetables into small cubes;
This soup can be prepared either in a deep frying pan or in a large saucepan. Heat a small amount of vegetable oil, add finely chopped onion, and salt it well. It should give juice. During this procedure, the butter will foam and envelop all the pieces;
Add celery and carrot cubes, simmer them a little and then add multi-colored bell peppers to these vegetables;
Separately, in a small frying pan in a small amount of vegetable oil, fry the flour and then add paprika to it, mix thoroughly and heat. This turned out to be the basis for our soup; its taste and color directly depend on it;
Pour the bright mixture from a small frying pan into a large main container, strain the fish broth into it and squeeze out lemon juice, which will give the chorba a pleasant sour taste and prevent the fish from falling apart. Bring mixture to a boil;
Place fish pieces into the broth and drown them, sprinkle with chopped herbs and garlic (to your taste), salt and add a pinch of dried thyme. Mix everything carefully;
Place the container on high heat and cook for 10 minutes, then turn off the gas and let the dish sit for half an hour or a little more. This is an important procedure on which the softness and beautiful color of the fish depends;
This culinary masterpiece is served with lemon. It turns out thick and can be a second fish course in the Russian version.

Recipe for traditional Czech bramborak

Traditional Czech potato pancakes include grated potatoes, flour, garlic, salt and eggs. All this must be mixed and fried in well-heated sunflower oil.

Sometimes smoked lard is added to potato pancakes.

Ingredients

Bramborak is prepared using specific products and ingredients, the main ones being:

Potatoes – you need 800 grams.
Flour – 80 grams is enough.
Egg – 1 piece.
Sunflower oil is optional.

To taste, add garlic (2-3 cloves), smoked lard, salt, ground black pepper, marjoram, and sour cream to the bramborak.

Step-by-step preparation

Preparing the dish is not at all difficult, you just need to follow a clear sequence of actions:

Peel the potatoes.
Wash the vegetable and dry.
When the potatoes are dry, they need to be grated on a fine grater. If you grate it on a coarse grater, then you get not a traditional bramborak, but a Strouganets.
Place the potato mixture in a bowl, add flour, egg, and chopped garlic.
Stir the dough until all ingredients are well combined.
Add pepper, marjoram and salt to taste to the dough.
Sometimes smoked lard is added, which is first cut into very small pieces.
Make small pancakes from the dough.
Heat a frying pan, pour sunflower oil into it, place the pancakes on the frying pan.
You need to fry the bramboraki until a golden crust appears (the process takes 2-3 minutes. It all depends on the heat at which the frying takes place).
Place the finished pancakes on a napkin to absorb the fat.

In addition to marjoram, the cooking recipe allows you to add cumin, paprika, onions and other spices.

Chorba

Chorba in fisherman's style.
Onions (only the white part is taken from leeks), carrots, celery and parsnips are peeled, washed and finely chopped, then dipped in fish broth made from fish with a bay leaf. Add flour fried in oil and red pepper, and then potatoes, cut into small cubes. When the vegetables become soft, add small fish, pre-salted and cut into pieces, finely chopped red tomatoes and salt. The chorba is cooked for another 20-25 minutes, then removed from the heat and seasoned. To make the dressing, beat the egg and milk with a fork, add salt, add a few drops of vinegar and pour into the chorba gradually, stirring continuously.

Season the seasoned chorba with ground pepper, sprinkle with finely chopped parsley and add lemon juice if desired.

To obtain a good broth, the fish must be cooked for at least 1 hour.

For 5 servings: 400 g small and 530 g large fish, 100 g leeks and onions, 100 g carrots, 50 g celery, 200 g potatoes, 150 g red tomatoes, 50 g lemon, 200 g sour milk (yogurt) , 1 egg, 50 g unsalted butter, 5 g red pepper, 15 g vinegar, 0.5 g bay leaf, 15 g salt, 30 g parsley, 50 g parsnips.

Chorba from small fish.

Onions, carrots and celery are peeled, washed and finely chopped. In hot vegetable oil, first onions and carrots are stewed until soft, and then celery. Then add flour, black pepper, mix everything and pour hot water and wine. When the chorba boils, add the cherry plum (if it is in summer) and bay leaf, and after 15-20 minutes, add the previously cleaned, washed and salted fish and cook for about 30 minutes. At the end of cooking, chorba is seasoned with cabbage juice (if it is winter) or lemon juice and sprinkled with finely chopped parsley.

Chorba is served cold or hot. If desired, season it with garlic, crushed with salt and vinegar.

For 5 servings: 400 g of small fish, 50 g of celery and leek (onion), 100 g of vegetable oil, 0.1 g of bay leaf, 50 g of lemon, vinegar, green cherry plum (or 200 g of sauerkraut juice ), 20 g flour, 15 g salt, 10 g garlic, 30 g parsley, 50 g carrots and wine, 2 g black pepper.

Chorba from catfish heads.

The catfish heads are washed in salted and acidified water, placed in a saucepan, poured with 1.5 liters of water and put on fire. As a seasoning add: 1 onion and finely chopped carrots and celery. Salt after the water boils. When the heads are cooked, carefully remove them with a slotted spoon, place them on a tray and remove the bones. The broth is filtered and put back on the fire. Finely chopped onion, vegetable oil, flour and red pepper are mixed, diluted with a small amount of water and poured into the broth. After 10 minutes, add washed rice and cabbage juice. When the rice is cooked, remove the chorba from the heat and season with well-beaten yolks and sour milk.

The fish meat is placed in a soup bowl and filled with seasoned chorba. Top with finely chopped parsley and black pepper. Serve cold or hot.

For 5 servings: 1000 g catfish, 50 g leeks (or onions), 100 g carrots, 50 g each celery and vegetable oil, 15 g flour, 5 g red pepper, 50 g rice, 200 g cabbage juice, 30 g parsley, 2 g black pepper, 15 g salt, 3 yolks, 200 g sour milk (yogurt).

Chorba of hake or silver hake with rice.

The fish is cleaned of bones and washed. Wash the onions, carrots, parsnips and celery, finely chop them and put them in hot oil (first the onions and carrots, and when they become soft, add the celery and parsnips). Stewed vegetables are sprinkled with black pepper, mixed and poured with hot broth made from fish bones. When the broth boils, add fish fillet, pre-salted, and bay leaf. Carefully remove the foam that has formed on the surface of the boiling broth. The fish is boiled for 12 minutes. The cooked fish is carefully removed, transferred to another pan and poured with part of the fish broth, and washed rice is placed in the rest of the broth. When the rice is cooked, remove the chorba from the heat, cool to 65°, season with yolks beaten with lemon juice, and sprinkle with finely chopped parsley. When serving, place 1 piece of fish on each plate.

For 5 servings: 450 g fish, 100 g carrots, celery, parsnips and onions, 0.2 g bay leaf, 10 g red pepper - hot and sweet, 60 g unsalted butter, 50 g rice, 2 yolks, 100 g lemon, 50 g parsley, 2 g black pepper, 15 g salt.

Chorba from carp or silver hake.

The fish is cleaned of scales, entrails, bones and skin, washed well and salted. The head, bones, flesh and skin are washed, placed in a saucepan, filled with two liters of cold water and put on fire. The foam formed after boiling is carefully removed. Then add 1 onion, cut into 4 parts, salt, a parsley stalk and 1 carrot, cut lengthwise into 2 parts and continue to cook for about 50 minutes.

To the strained broth add peeled and washed potatoes, onions and fish, cut into 5-6 pieces. When the broth boils, collect the foam again. Chorba is cooked for 25-30 minutes. 10 minutes before removing it from the heat, add sweet and hot peppers, bay leaves, additional salt and vinegar to taste, as well as unsalted butter.

Chorba is served with 2-3 potatoes in each serving and sprinkled with finely chopped green onions and parsley.

For 5 servings: 1530 g carp (or 550 g silver hake), 300 g potatoes, 50 g carrots, 100 g onions, 50 g unsalted butter, 30 g sweet red pepper, 10 g hot red pepper, 30 g parsley, 0.1 g bay leaf, 100 g green onions.

Chorba of catfish or saber with sauerkraut.

The insides of the fish are removed. The fins, head, bones and skin are washed, placed in a saucepan along with roots (carrots, celery and parsnips) and the broth is boiled. Strain the finished broth and put it on the fire, let it boil, then put salted fish in it and cook for 5-10 minutes, then carefully remove it with a slotted spoon.

The onion is peeled, washed, finely chopped and lightly fried in half the amount of vegetable oil (5 tablespoons). Add flour (1 tablespoon), stir and fry for a minute. Then pepper with red pepper (sweet and hot). Finely chopped cabbage is added to the dressing and simmered for 30-40 minutes, stirring from time to time. Then everything is dipped into the broth, bay leaf, black pepper and garlic, peeled and ground in a wooden mortar, are added. Chorba is placed on the fire to boil. At this time, the fish fillet is fried in the remaining half of the vegetable oil and immediately dipped into the chorba and cooked for 5-10 minutes. The finished chorba is removed from the heat, seasoned with sour cream and sprinkled with finely chopped dill or parsley and finely chopped green onions. When serving, place 1 piece of fish on each plate.

For 5 servings: 530 g catfish or 550 g saber, 500 g sauerkraut, 150 g vegetable oil, 100 g each onion and roots for soup (carrots, celery, parsnips), 50 g parsley (dill), 0.2 g bay leaf, 10 g hot red pepper, 20 g each sweet red pepper and flour, 10 g each garlic and salt, 200 g sour cream.

Montenegrin fish dish

The fish version of chorba is common in Montenegro only on the coast. The basis of this national dish is hake fish or other marine species. Usually 2-3 types are used to make the taste original. Seasonings used include paprika and allspice.

Components

In Montenegro, only fresh fish is used for chorba soup. Ice cream won't taste as good. Unlike the Serbian or Bulgarian version, the composition is less rich and thick. The soup is served for lunch; the Moldovan recipe excludes the use of fish. This dish restores strength well, but it is not eaten in the heat, as it is served hot.

Ingredients for fish chorba in Montenegrin style:

Fish – 1.5 kg. It is cleaned, only the sirloin part is used.
Vegeta dry seasoning. You can use a mixture from Montenegro.
Onions – 750 gr.
Sweet paprika – 1 tbsp. spoon.
Red and black hot peppers.

To add red color, add tomatoes or tomato paste. The composition should be homogeneous, the potatoes should be boiled until pureed.

Fish chorba recipe

The onion needs to be washed and chopped with a knife or using a blender. It is boiled in hot water for 30-40 minutes to form a homogeneous composition. Then paprika is added and cooking continues for another 20 minutes. Seasonings dissolve in water, otherwise they will remain on the sides of the pan and plates.

Delicious recipe! Egg dicing machine

Fish chorba recipe:

Clean the fish.
Pieces of fish are boiled in a pan for 15-20 minutes.
To prevent the fish from falling apart, add 30 ml of brandy or vinegar.
Mixing fish broth with dissolved seasonings.

For a sharp taste, you can add wine vinegar or lemon. You can serve noodles in a separate bowl, which are treated with butter.

History of the dish

Chorba (Romanian: ciorbă) is the name of Moldavian, Romanian, Serbian, Turkish, Macedonian and Bulgarian hot thick national soups. The common name comes from the Turkish word Çorba (shurpa), pronounced differently in the Near and Middle East and which gave the name to soups of different composition and technology of the Turkic peoples and peoples living in the territory of the Ottoman Empire. There are many recipes for Chorba in Mediterranean countries. Meat, offal, and fish are used as the basis. A required ingredient is flour dressing.

Recipe for Bulgarian soup - Bob Chorba with tomato paste

To prepare 8 servings of soup we need

300 g beans 2 bell peppers 1 carrot 1 onion 2 liters of water 1 teaspoon savory 1 teaspoon mint 1 teaspoon paprika salt to taste 100 ml. 300 g vegetable oil or 2 tablespoons tomato paste
seasoning for beans to taste

Recipe:

Soak the beans in cold water for 1 night. Then rinse, place in a saucepan and fill with water (2 l).

When the beans become softer, add carrots, bell peppers and onions, which we first peel and cut into small cubes. Add vegetable oil to the soup. If desired, you can add more oil.

Add spices, salt. Finally, just before the soup is ready, add tomato puree (tomato paste).

Bon appetit!

Chorba in Serbian

In the Balkans, this soup is prepared with both meat and fish broth.

Ingredients:

fish – 1-1.5 kg;
celery – 2-3 pcs.;
lemon – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
sweet pepper – 2 pcs.;
greens – 1 bunch;
salt, spices.

Preparation:

Wash the fish (pike perch or cod), gut it, cut off the tail and head. Remove the skin and separate the fillet from the backbone.
Make broth from the ridge and head with skin.
Cut the fillet into small pieces, add salt, pepper and lemon juice.
Peel the vegetables and chop into small cubes.
In a saucepan, fry the onion in vegetable oil; when it becomes transparent, add the carrots and celery, and after a few minutes the pepper.
Pour a little oil into the frying pan, add a couple of tablespoons of flour, stir and add a heaping tablespoon of dry paprika.
Pour the strained fish broth into the pan, add the pieces of fish fillet and add the contents of the pan.
Add lemon juice and simmer over low heat until the fish is soft.
Taste, add salt if necessary, add spices and chopped herbs.
Choose spices to taste, but be sure to add a sprig of thyme.
Let the finished soup brew under the lid, and then pour into plates.

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Greek salad with fetax and olives Garnish each with a slice of lemon and a handful of fresh herbs.