Ciorba - recipe
Traditional soup - chorba popular with many people in Turkey, in Moldova, the Balkans. The dish is a thick soup, which structure may include various components (meat, beans, potatoes, vegetables, eggplant, tomatoes). Prepare and fish chorba. The name comes from the Turkish word corba. Ciorba - almost the same as that of shurpa , in any case, both the name comes from the same word, but sound different due to the unequal pronunciation of speakers of different languages. Of course, with time and regional-national features of the traditional cooking of the dish acquired stable distinctive features.
There are many ways how to cook chorba. There are many variations of this soup recipe. Some authors suggest that the composition of the Moldovan ciorba include kvass, but this assertion is erroneous. On the other Moldovan kvass prepared soup called deputy.
Ciorba Turkish - recipe
- Red lentils - 200 g;
- water (or broth, not pork, of course) - 1 liter;
- fungi (e.g. mushrooms) - 200 g;
- Carrots - 1 pc .;
- olive oil - 100 ml;
- ripe tomatoes -2 pcs .;
- Onions - 1 pc .;
- Garlic - 2 cloves;
- different herbs (parsley, basil, tarragon, dill).
Lentils wash. Chop finely the onion and carrot. Shinkuem not too small mushrooms. Preheat thick-walled saucepan, pour oil, put the onion and carrot. Slightly passeruem, add the mushrooms and fry all together minutes 5. Fall asleep lentils, pour water or filtered broth. After boiling, cook, covered over low heat for about 15-20 minutes. At this time blanshiruem tomatoes with boiling water. Remove the peel and chop them finely with a knife. Add to the soup with paprika, black pepper and other dry spices. Slightly prisalivaem. Beat in a blender. Pour soup into a cup, add sagging garlic and chopped herbs.
This soup can be served with croutons , pita bread or tortillas.