How much chorba to cook?
Cook the chorba for 1.5-2 hours.
Chorba in Moldavian
Products
per pot 5 liters
Beef meat - 500 grams
Homemade kvass (can be replaced with a purchased one) - 0.5 liters
Tomatoes - 2 pieces
Carrots - 1 piece
Onion - 1 piece
Parsley plant (herbs and root) - 10 grams
Celery greens and root - 10 grams
Dill - 1 tablespoon
Leeks - 1 piece
Lovage greens - 0.5 stem or 1 tablespoon dry
Garlic, red pepper - a little, to taste
Beans - 1 glass
Potatoes - 1-2 pieces
Cabbage - 1/8 head of cabbage
How to cook classic chorba
1. Wash the meat, put in a saucepan and cook for 1.5 hours under the lid, removing the foam.
2. Strain the broth through a sieve and return to the pan; chop the meat.
3. Soak beans in water, put in broth and cook for 10 minutes.
4. Wash, peel and thinly chop the washed potatoes, celery and parsley roots, carrots, cabbage and onions.
5. Put vegetables in broth with beans, cook for 15 minutes.
6. Wash, dry and chop the roots and herbs.
7. Boil the kvass separately.
8. When the vegetables are cooked, add kvass, herbs, salt, pepper and boil for 5 minutes.
9. Taste the soup, if it is bland and not sour enough, add lemon or lime juice (or you can replace it with citric acid).
10. Turn off the heat, cover the finished chorba with a lid and leave for 10-15 minutes.
Chorba with veal and mushrooms
Productsper pot 5 liters
Veal or beef - 400 grams
Carrots - 1 medium size
Onion - 2 medium heads
Parsley or celery root - 1/2 piece (can be replaced with dried seasoning 0.5 teaspoon)
Dried mushrooms - 50 grams
Flour - 150 grams
Egg - 1 piece
Parsley and thyme to taste
Kvass - 0.4 liters
Salt and pepper to taste
How to cook chorba with veal and mushrooms
1. Defrost veal (beef), if frozen, wash and dry.
2. Cut the meat into one to two centimeters, into pieces or cubes.
3. Pour 3 liters of water into a saucepan, put the meat and cook it for 1 hour under a lid, removing the foam.
4. Pour mushrooms with 1 glass of water, cover and leave for 1 hour.
5. When the meat is cooked, strain the broth; return the meat and broth to the saucepan.
6. Chop the mushrooms, put in the broth and cook for 20 minutes.
7.Wash vegetables; coarsely grate carrots, chop onions and chop greens.
8. Place the vegetables in a preheated pan sprinkled with vegetable oil and fry for 10 minutes, then add them to the mushrooms.
9. Pour the kvass into a saucepan and bring to a boil over medium heat.
boil and pour into a saucepan with mushrooms.
10. Add the fried vegetables to the pot and cook for another 5 minutes.
11. Make noodles from flour and eggs (beat an egg, add flour to it, knead the dough, roll and cut into plump noodles) and boil it separately (you can also use noodles from the store) and drain the water through a colander.
12. Add boiled noodles to the chorba.
Fusofacts
- Chorba differs from its consonant counterparts (shurpa, shorba, shorp, etc.) in that it necessarily contains kvass, usually home made from wheat bran. For two parts of water, you always need to take one part of kvass, regardless of what recipe the chorba is prepared according to.- Chorba can be cooked with beef or veal, from chicken or chicken offal, from the meat of a young lamb.
- Parsley, onions, carrots, tomatoes, leeks, dill and lovage or tarragon - these products are essential components of chorba. Ingredients that can be changed are: beans, potatoes, cabbage, bell peppers. Potatoes, in some recipes, are replaced with rice.
- The general stages of cooking chorba are as follows: put thinly chopped main vegetables and beans into the broth, add the rest of the vegetables after 10-15 minutes, and after they are ready to pour in the kvass boiled in advance. Season with lemon juice, pepper, salt, boil for 5 minutes. Then cover the pan and leave for 10-15 minutes.
Take a look more soupshow to cook them and cooking time!
Last update Author / Editor - Lydia Ivanova