Zucchini Ciorba Ciorba De Dovlecei
Transport your taste buds to the heart of Romanian cuisine with Zucchini Ciorba (Ciorba de Dovlecei), a comforting, tangy vegetable soup that beautifully balances wholesome ingredients with delicate flavors. This traditional recipe combines tender zucchini, vibrant carrots, aromatic celery, and fluffy rice, all simmered in a rich vegetable stock and finished with a luxurious blend of sour cream, egg yolk, and a splash of zesty lemon juice. Infused with fresh dill and parsley, this hearty yet refreshing soup is perfect for any season. Quick to prepare in just 50 minutes, it's an easy, satisfying dish best enjoyed with crusty bread for dipping. Whether you're seeking an authentic Romanian culinary experience or a nutrient-packed meal idea, this zucchini ciorba hits all the right notes.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 large carrot
- 1 medium onion
- 1 large celery stalk
- 50 grams rice
- 1.5 liters vegetable stock
- 2 tablespoons, chopped dill
- 2 tablespoons, chopped parsley
- 1 large egg yolk
- 200 grams sour cream
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
Instructions
Wash and peel the zucchini. Cut them into small cubes and set aside.
Finely chop the onion, carrot, and celery stalk.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Add the zucchini cubes to the pot and cook for another 2-3 minutes, stirring occasionally.
Pour in the vegetable stock and bring to a boil. Reduce the heat to medium-low and let simmer for 10 minutes.
Rinse the rice under cold running water to remove starch. Add the rice to the pot and continue simmering for another 15 minutes until the rice is tender.
In a small mixing bowl, whisk together the egg yolk, sour cream, and lemon juice until smooth.
Gradually ladle a small amount of the hot soup broth into the yolk and sour cream mixture, whisking continuously to temper it. Repeat this step with a few more ladles of hot broth, then slowly pour the tempered mixture back into the soup, stirring constantly to avoid curdling.
Add the chopped dill and parsley, and season the soup with salt and black pepper to taste.
Let the soup simmer for an additional 2-3 minutes, then remove it from the heat.
Serve hot with fresh bread and an optional dollop of sour cream on top for extra richness.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 11858 mg | 516% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 87.9 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 698 mg | 54% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4676 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
