Pork Borscht/Ciorba de purcel cu sfecla rosie

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Scroll down for English version or select your language from the right!Ciorbita de purcel este delicioasa pe vreme rece, in preajma Craciunului sau la orice masa copioasa. Eu am ales sa o fac cu sfecla rosie pentru ca ii da o culoare minunta si o savoare speciala.

Asadar va voi da ingredientele pentru o oala de 5-6 litri

Ingrediente:

 pulpa de purcel sau oase de porc cu carne pe ele, coasta (sa fie cam 800 gr in total)

o ceapa mare sau doua mai mici

1 morcov

1 ardei gras

1 pastarnac sau o radacina patrunjel

 2 tije telina sau telina (radacina)

2 sfecle rosii

leustean verde

1 lamaie sau 1 litru bors acru

taitei de casa sau orice tip de fidea sau paste mai mici, eventual 2- 3 linguri orez

Servire:

 smantana  si ardei iute

 

Mod depreparare:

Se spala carnea cu apa rece si se pune la fiert.

Se lasa sa dea un clocot si apoi se arunca apa, se spala iar carnea apoi o acoperim cu apa rece in oala si o punem la fiert din nou.

Tocam legumele dupa plac. Eu rad morcovul si sfecla, telina o tai bucatele mici si ardeiul la fel. Ceapa o toc marunt. Radacina de telina sau de patrunjel o pun intreaga si le scot la final. Punem toate legumele tocate in cratita impreuna cu carnea si adaugam sare dupa gust.

Lasam ciorbita sa fiarba la foc mediu cca 35-40 de minute pana se fragezeste carnea. Carnea de porc se fierbe mult mai repede decat cea de vaca asadar nu necesita foarte mult timp de fierbere.

La final adaugam taiteii sau pastele (eventual orez) si lasam sa fiarba cca 7-8 minute. Dregem ciorba cu bors sau zeama de la o lamaie marisoara si lasam sa mai fiarba cu borsul 5 minute. Daca punem lamaie nu e nevoie sa mai fiarba. Tocam leusteanul marunt si il punem pe deasupra, ii da un gust nemaipomenit.

Este senzationala! Traditional romaneasca, acra si delicioasa.

O servim cu smanatana si ardei iute daca va place!

Sa aveti pofta!


Pork Borsht/Ciorba de purcel cu sfecla rosie
 
Prep time
Cook time
Total time
 
This delicious soup is called sour soup in Romanian cuisine. We use borsht liquid or lemon juice to make it sour and we dress the soup with lovage (a herb similar with parsley) which makes it special. It hearty and super yummy. Please check out my recipe!
Author:
Recipe type: Main
Cuisine: Romanian
Serves: 8-10
Ingredients
  • Pork leg, bones with meat on, or ribs (approx. 800 gr, 2 pounds)
  • 1 bell pepper
  • 1 onion
  • 1 carrot
  • 2 celery stalks
  • 1 parsley root or parsnip
  • 2 beets (medium sized)
  • borscht liquid (find it in Polish stores or European stores) or 1 lemon
  • fresh lovage or parsley (https://en.wikipedia.org/wiki/Lovage)
  • home made noodles, pasta of any type, or 2-3 tbsp of rice
  • Serve:
  • sour cream and a hot pepper
Instructions
  1. Wash the meat in cold water then place it in a pot and give it a boil. Drain the water as foam forms and wash the meat then put it again in the pot together with the vegetables and cover it with water.
  2. Add a bit of salt and boil about 35-40 minutes until meat is tender. Season with salt again , add noodles and let it boil with the noodles for 6-8 minutes until tender. add borscht and boil 5 more minutes. If you want to use lemon juice, then add it at the end. Dress the soup with fresh chopped lovage or fresh parsley and serve it hot with a spoon of sour cream.
  3. It is amazingly delicious, traditionally we eat it with a hot pepper. Only if you like hot 😉
  4. Enjoy!
  5. Pofta buna!
Nutrition Information
Serving size: 8

Lovage looks ike this!


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2 thoughts on “Pork Borscht/Ciorba de purcel cu sfecla rosie

  1. March 5, 2018 at 7:22 pm

    Gorgeous colour! Bet it tastes great too.

    1. Gabriela
      March 13, 2018 at 1:03 am

      Thanks Angie! it was delicious!

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