Transylvanian pork soup with sour cream and tarragon.
Popular all over the country, this Transylvanian pork soup called “Ciorba de porc Ardeleneasca” is embedded in the Romanian tradition.
It’s found on many menus in restaurants, eaten in the winter as well as in the summer months, great for hangovers and even greater for hunger.
Rich with meat and vegetables, full of flavour from herbs, cooled with cream and eggs.
Use any pork cuts, with bone (but remember to take the meat off the bones after it’s cooked) or boneless, and for faster cooking I recommend pork collar.
A must try Romanian traditional recipe.
- 300g pork meat cubes (shoulder, collar, etc)
- 1 onion, 1 carrot
- 1 parsnip, 1 potato
- 100g frozen peas
- 4 spoons sour cream or creme fraiche
- 1-2 eggs
- tarragon and/or lovage leaves
Cover the meat with 2 liters of cold water, leave for 30 minutes and then simmer on a low fire until cooked. Depending on the size of the meat pieces, 30 to 40 minutes should do. Remove from the pan, leave to cool and cut, or rip, the meat into small pieces or cubes.
Add the meat back into the pot, bring back to a small simmer. Now add the carrot, onion and parsnip all cut into small cubes, season with salt and black pepper to taste. Simmer for 15 minutes then add the peas and the potato cut into slightly larger pieces.
Further simmer for about 10-15 minutes until the potato is cooked and turn the fire off, leave to cool for 20 minutes.
In a large bowl, mix together the egg yolk ( two if using smaller eggs, or you want a richer soup), the sour cream and the tarragon finely chopped.
Once the soup has cooled for 20 minutes, add a ladle of soup into the cream mixture and mix well. Continue with another, mixing, until the liquid in the bowl has approximately the same temperature as the one left in the pot. Now you can mix them back into the pot with no risk of the cream splitting.
Serve with pickled or fresh chili, a shot of plum brandy before, and should you have any, a sprinkle of chopped fresh lovage. Fresh crusty bread a must.
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.