This vegetarian soup was inspired by the traditional Romanian sour soup. You can expect a very special sour taste, lots of fresh veggies and an interesting eggy texture.
How to make this soup
Traditionally, this soup is prepared with a local ingredient called “Bors”. “Bors” is traditionally prepared from wheat or barley bran fermented in water. It’s a slightly yellowish sour liquid, which can also be drunk as such. In soup, we use it to obtain that special sour taste that’s characteristic to Eastern Europe soups.
In case “bors” is not available where you live, you can successfully use a combination of lemon and lime juice (I’ll tell you all about it later). Traditionally to some parts of Romania, instead of “bors” people may use another local ingredient, namely salty sauerkraut water. If you didn’t knew, sauerkraut water is the water where cabbage was kept before making sauerkraut. As a result, the taste of the soup will change to something more “local”.
For our recipe though, we’ll keep it simple by using a combination of lemon and lime juice.
For this soup I like using an assortment of vegetables that blend together to create a special sweet and sour taste. I always include things like green beans, green peas, celery, fennel, garlic, shallots, even a sweet potato and risotto rice. The sweet potato works well for adding a bit of texture to the soup, and the same is true for the risotto rice. At the end of the cooking process, I’ve used 2 eggs to add a bit of flavor and an eggy texture to the finished soup.
How to serve it
In the Romanian cuisine, this type of soup is served as the first course in a two-course meal, usually consumed at lunch time. You can have it by itself (with no extras) or add in one tsp of full-fat raw cream to your soup bowl. I also like serving it with extras like hot chili pepper, olives, cheese (fermented cheeses or Greek feta) and even with raw walnuts.
If you make this soup, let me know how it turned out! Leave a comment and don’t forget to take a picture and tag it #refreshmyhealth on Instagram! Enjoy and share with someone you love!
What’s your favorite soup recipe? Would you try this sour soup? Let me know in the comments.
SImple Vegetarian Sour Soup
- 1 sweet potato (peeled, cubed)
- 200 g frozen green beans
- 200 g frozen green peas
- 1 stick celery (chopped)
- 1 slice fennel (chopped)
- 2 cloves garlic
- 3-4 shallots
- 2 tbsp risotto rice (boiled)
- 2 eggs (free range)
- 1 tsp Himalayan salt
- parsley and lovage (to taste)
- 1 small lemon (juice only)
- Prior to making this soup, we need to boil the rice first. Once our rice is almost cooked, remove excess water and let it sit on the counter. We’ll be adding it back into the soup towards the end.
- In a large pot, add sweet potatoes, green beans, green peas, celery, fennel, garlic cloves and shallots.
- Add enough water to cover the ingredients and a bit more. Bring to a boil and keep it there until the sweet potatoes are soft.
- Lower the cooking temperature. Add in pre-cooked rice and let it cook on the stovetop.
- In the meantime, in a medium bowl, beat eggs using a fork. This won’t take more than 30 seconds.
- Take one ladle of fresh hot soup and add it over beaten eggs. Mix for another 30 seconds to homogenize with the beaten eggs.
- Pour the contents of the bowl over the hot soup and, using the same fork, mix for 10-20 seconds until the creamed eggs spread into the soup.
- Finish by adding lemon juice, salt and herbs.
- Cook the soup for another minute, until the sour taste of the lemon has combined into the entire soup.
- Remove from heat and set aside to rest.
- Serve hot, together with olives and hot peppers.