Entree: Romania – Transylvania – Ciorbă ardelenească (Hearty Transylvanian sour meat and vegetable soup traditionally soured with fermented bran or lemon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 smoked ham hock, approx. 1 lb (450 g)
- 8 oz (225 g) smoked sausage (e.g., kielbasa), sliced
- 4 oz (115 g) smoked bacon, chopped
- 1 large onion, chopped (about 8 oz / 225 g)
- 2 carrots, sliced (about 6 oz / 170 g)
- 1 parsnip, sliced (about 4 oz / 115 g)
- 2 celery stalks, chopped (about 3 oz / 85 g)
- 3 medium potatoes, peeled and diced (about 1 lb / 450 g)
- 2 medium tomatoes, peeled and diced or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 8 cups (1.9 L) low-sodium chicken or pork stock
- 1 bay leaf
- 6 whole black peppercorns
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) dried thyme
- 1 cup (240 ml) borș (fermented wheat bran) or 1/2 cup (120 ml) fresh lemon juice if borș is unavailable
- 1/2 cup (120 g) sour cream, for serving (optional)
- 1/4 cup (10 g) chopped lovage (leuștean) or fresh parsley
- Salt and freshly ground black pepper to taste
- 1 clove garlic, minced (about 3 g)

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the chopped bacon and smoked sausage; brown briefly to render fat, about 4 minutes.
2. Add the chopped onion and sauté until translucent, 5–6 minutes, then stir in the garlic, carrots, parsnip and celery and cook 4 minutes more.
3. Add the smoked ham hock, tomato paste, diced tomatoes, paprika and thyme; stir to combine.
4. Pour in the stock, add the bay leaf and peppercorns, bring to a simmer, then reduce heat to low, cover and simmer gently for 45 minutes to 1 hour until the ham hock is tender and flavors have melded.
5. Remove the ham hock, shred the meat off the bone and return the meat to the pot. Discard the bone and any excess fat. Add the diced potatoes and continue simmering 15–20 minutes until potatoes are tender.
6. Add the borș a little at a time, tasting as you go, or stir in the lemon juice for a bright sourness; simmer 5 more minutes. Adjust salt and pepper.
7. Stir in the chopped lovage or parsley just before serving. Serve hot with a spoonful of sour cream on each bowl if desired.