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Belly soup, traditional Romanian recipe

Yields12 ServingsCook Time2 hrs

 1 kg belly

use pre-cooked belly , cut into thin strips

 2 thick beef bones, with marrow and a little meat on them
 1 onion
 1 carrot
 1 piece celery
 1 piece parsnip
 3 egg yolks
 sour cream (as much as your heart or figure will allow)
 3 cloves garlic
 vinegar to taste
 salt, ground pepper to taste
 2 tbsp oil

Ciorba de burtă is a traditional Romanian dish, delicious and comforting, made from beef belly, bones and spices, often served with sour cream and vinegar.

Ciorba de burtă is one of the most famous and appreciated soups in Romanian cuisine. This traditional dish is often served in Romanian restaurants and is especially preferred during the cold season, due to its rich flavor and comforting properties. Ciorba de burtă is often served hot, accompanied by fresh bread, pickled chili peppers and sometimes with an addition of additional sour cream. It is considered a comforting dish and is especially popular during lunchtime or as a hangover cure.

1

Put the bones in cold water for about 30 minutes to remove the blood, then drain them and put them in cold water to boil. Foam as needed to obtain a clear juice and boil until the meat on the bone is well softened (I use a pressure cooker to reduce the time).
When the bones have boiled enough, turn off the heat and drain the juice through a sieve.
Clean the vegetables, wash them well, then finely chop the onion, and grate the carrot and the white part on a small grater.
First, put the carrot to cook in the hot oil, then add, one by one, the white part and the onion. (This will give the soup a wonderful color). When the vegetables have softened a little, turn off the heat with a ladle of bone broth and let it boil until they are well softened. Add all the beef broth, the fideluta belly and vinegar to taste (1-2 tablespoons). Boil for about 20-30 minutes depending on how soft the belly is. Adjust the salt and pepper to taste and add more water if it is too thick.
In a deep bowl, put the sour cream, egg yolks and chopped garlic. Mix with a fork and pour in a little hot juice with a ladle. Turn off the heat and pour the egg and sour cream mixture into the pot, stirring continuously.

Serve the soup with sour cream, pickled chili peppers and a slice of homemade bread.

Nutrition Facts

12 servings

Serving size