Romanian courgette soup (broth). Marrow can also be used.
As marrow can be used instead of courgette (zucchini for our over the pond friends), so can other meats could be substituted for wild boar in this Romanian courgette soup.
Use pork shoulder or neck, it works well with chicken also, but I’d stay away from the lamb meat.
The wild boar meat I used was pre-cooked (I cooked it for hours in a water bath) so the soup was done in under 30 minutes. Adapt the cooking time of the soup according to the meat that you are using.
If you choose to cook the meat directly in the soup, just let it simmer longer before you add the courgette.
As for the rest, just follow the “instructions” in the video clip. The exact quantities of the ingredients isn’t that important.
Approx 50 grams of onions, 100 grams each of carrot and parsnip, 250 grams each of meat and courgette, 2 garlic cloves.
A bit of oil (olive oil can be used), 1 egg, 50 grams of creme fraiche or sour cream. Salt and pepper to taste, fresh dill as well.
This soup is rich but light at the same time, sweet from the veg but sour form the cream, mellow with dill and sharp with garlic.
It’s by no means a most traditional recipe, more of my own take on it, but at the same time it hasn’t strayed away too much from tradition.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.