Traditional Vegetarian Sour Soup
Servings: 4 servings (bowls)
Print RecipeInspired by the traditional Romanian cuisine, this simple vegetarian sour soup was delicious, healthy and can successfully be cooked by anyone. You can expect a special sour taste with a bit of a sweet twist, with lots of vegetables and an interesting eggy texture.
Equipment
- Soup Pot (at least 3.5L)
- Small Bowl
- Soup Ladle
Ingredients
Main Ingredients
- 1 sweet potato (peeled and cubed)
- 1 carrot (peeled and sliced)
- 1 parsnip (peeled and chopped)
- 2-3 slices red bell pepper (chopped)
- 5 cm leeks (slices)
- 1 slice fennel (peeled and chopped)
- 3 shallots (peeled and chopped)
- 3 cloves garlic (peeled, cut big)
- 2 handful frozen green beans
- 2 handful frozen broccoli
- 1 stick celery (chopped)
- 2 eggs
- water
Cooking Spices
- 1 tsp parsley (fresh or dried)
- 1 tsp lovage (fresh or dried)
- 1 cup bors liquid (or juice from 1/2 lemon + 1/2 lime)
- 1 tsp Himalayan salt
Extras
- handful of walnuts (on the side)
Instructions
- Prepare all the main ingredients as needed - peel, slice, chop - and add them into a big soup pot. Use the following vegetables: sweet potato, carrot, parsnip, bell pepper, leeks, fennel, shallots, garlic, frozen green beans, frozen broccoli and celery.
- Add enough water to cover the ingredients and bring to a boil. Cook on medium heat for about 15-20 min, or until all the veggies become temder.
- When the veggies are almost cooked, it’s time to add traditional bors liquid (alternatively use lemon and lime juice). Also add all spices now except for the salt.
- Incorporate using a wooden spoon and let the soup simmer while you continue with the next step.
- In the meantime, crack eggs into a bowl and beat them using a fork.
- Take one ladle of fresh hot soup and pour it over beaten eggs. Mix the contents of the bowl a little to homogenize.
- Pour the contents of the bowl (creamed eggs) over the main soup. Using a fork mix fast for 10-20 seconds until the creamed eggs have dissolved into the soup, giving it an eggy texture.
- Finish by adding salt and simmer the soup for another 2-3 minutes, before closing down the heat.
- DONE! Remove from heat and set aside to rest before serving.
Notes
The sour taste of this soup is traditionally obtained by using a special ingredient called “bors”. “Bors” is a liquid ingredient used in the Romanian and Moldovan cuisines to make traditional sour soups. It consists of wheat or barley bran, sometimes sugar beet, fermented in water - a slightly yellowish, sour liquid, which can also be drunk as such.
Alternatively, instead of using the traditional bors liquid, you can definitely use a combination of freshly squeezed lemon and lime juice, and this soup will still turn out great.
The soup is great served by its own or can be served with different extras as detailed in the article above.