Green bean ciorbă with sour cream and lovage
Green bean ciorbă (Romanian sour soup) with sour cream and garlic, flavoured with lovage and soured with vinegar.
Classic method
Ingredients
- 400 g green beans
- 150 g onion
- 80 g bell pepper
- 150 g carrot
- 40 g celeriac
- 3 garlic cloves
- 30 ml oil
- 1 heaped tsp sweet paprika
- 150 g sour cream, at least 25% fat
- 3 l water
- 5–6 thyme sprigs, 1 bay leaf
- Parsley, lovage, cider vinegar, Celtic sea salt and pepper
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How to make it
- Cut the green beans into 3–4 cm pieces and dice the vegetables.
- Boil the root vegetables, the pepper, half the onion, the thyme and the bay leaf in salted water. After 2 minutes at a rolling boil, add the green beans. Cook until tender, about 15 minutes.
- Sauté the remaining onion in the oil until soft. Add the garlic and paprika, then straight away a ladle of the cooking liquid. Pour the mixture into the pot and take out the thyme and bay leaf.
- Thin the sour cream gradually with hot cooking liquid. Stir it into the soup, then add vinegar and fresh herbs.
Thermomix adaptation TM6
Suggested adaptation for the TM5/TM6. The water is reduced to fit the mixing bowl, so the soup is more concentrated. Do not go above the 2.2 l MAX mark. At 95°C or higher, place the simmering basket on the lid instead of the measuring cup, as Vorwerk instructs.
Ingredients
- 200 g green beans, in 3 cm pieces
- 75 g onion
- 40 g bell pepper
- 75 g carrot
- 20 g celeriac
- 1–2 garlic cloves
- 15 ml oil
- ½ tsp sweet paprika
- 75 g sour cream, at least 25% fat
- 1,200 g water
- 2–3 thyme sprigs, 1 bay leaf
- Parsley, lovage, cider vinegar, Celtic sea salt and pepper
How to make it
- Put the onion and garlic into the mixing bowl: 5 sec / speed 5. Scrape down the sides of the mixing bowl with the spatula, with the appliance stopped.
- Add the oil: 4 min / 120°C / speed 1. Add the paprika and 30 g of the weighed water: 10 sec / speed 2.
- Add the carrot, celeriac and pepper, diced by hand, the rest of the water, the thyme, bay leaf and salt: 10 min / 100°C / reverse / speed spoon.
- Add the green beans: 20 min / 100°C / reverse / speed spoon. Check that they are tender; add another 3–5 minutes if needed.
- Take out the thyme and bay leaf. In a bowl, mix the sour cream with a few tablespoons of hot cooking liquid, added gradually. Pour into the mixing bowl: 20 sec / reverse / speed spoon, without heating.
- Adjust the taste with vinegar, Celtic sea salt and fresh herbs. For a thinner consistency, transfer the soup to a pot and top it up with hot water.
Estimated nutritional values*
Per serving: 1/8 of the pot; TM6 version: 1/4 of the batch.
- Energy
- approx. 125 kcal
- Protein
- approx. 2,4 g
- Carbohydrates
- approx. 5,3 g
- Fat
- approx. 10,7 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
Source: Recipe source: Laura Laurențiu.
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