Cauldron Soup
Ciorba la ceaun - a rustic delight with a taste of tradition
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 8
Ciorba la ceaun is a recipe that evokes memories of autumn, when the smell of smoke and enticing aromas fills the air. This soup is a perfect combination of fresh ingredients, succulent meat, and aromatic vegetables, patiently cooked over a wood fire. It is a simple recipe, yet full of flavor, that is part of the tradition of many culinary cultures.
Ingredients:
- 1 kg potatoes (for a sweet and creamy taste)
- 6 chicken thighs (choose upper thighs for juicier meat)
- 600 g smoked bacon (adds a note of umami)
- 400 g pasta (opt for short pasta like penne or fusilli)
- 3 large onions (for a rich flavor base)
- 3 carrots (bring sweetness and color)
- 3 tomatoes (for a fresh and tangy taste)
- 2 peppers (preferably one sweet and one hot, for extra flavor)
- 200 g oil (preferably sunflower or olive oil)
- 3 tablespoons tomato paste (for a more intense flavor)
- 1 bunch of fresh parsley (for freshness)
- 1 bunch of dill (aromatic and fresh)
- 1 bunch of lovage (adds a specific Romanian taste)
- Salt (to taste)
- 2 bunches of green onions (for a crunchy note)
- Sour borscht (to add acidity)
Step by step:
1. Preparing the fire and the cauldron: Start by lighting the fire using timber or dry wood. Place the cauldron over the fire, ensuring it is stable. If you don’t have a cauldron, you can use a large pot, but nothing compares to the taste of food cooked over a wood fire.
2. Cleaning the vegetables: In the meantime, clean all the vegetables. Grate the carrots with a large grater and chop the onion, pepper, and tomatoes into small cubes. Cut the potatoes into suitable cubes, and finely chop the parsley, dill, and lovage.
3. Sautéing the onion: In a pan, heat the oil and add the chopped onion. Sauté the onion until it becomes translucent, then add the grated carrot and mix well. This step is crucial as sautéing the vegetables develops intense flavors that will make the soup tastier.
4. Adding the meat and liquid: Once the onion and carrot are sautéed, add the tomato paste, mixing well to combine. Then, pour hot water into the cauldron (about 3-4 liters, depending on how thick you want the soup). Add the chicken thighs, cut in half, and let it simmer over medium heat.
5. Adding the vegetables: Once the meat has started to boil, add the cut potatoes and the other vegetables (pepper and tomatoes). Gently stir to avoid mashing the potatoes. Cover the cauldron and let it simmer over low heat, stirring occasionally.
6. Seasoning: When the potatoes are almost cooked, add the sour borscht and salt to taste. Let the soup boil a few more times, then add the pasta. Whether you prefer short or long pasta, make sure to cook them al dente, as they will continue to absorb the soup's liquid.
7. Finishing: After the pasta is cooked, add the chopped parsley, dill, and lovage. Let the soup boil one last time, then remove from heat.
Useful tip:
Ciorba la ceaun is delicious served with a slice of freshly baked homemade bread. If you want a spicy taste, you can add fresh hot pepper or chili flakes during cooking.
Variations:
The soup can be adapted to your preferences. You can replace the chicken with beef or pork for a richer version. And for a vegetarian option, omitting the meat and adding more vegetables is an excellent choice.
Frequently asked questions:
- Can I use another type of pasta? Yes, you can experiment with different types of pasta, but make sure the cooking time is adjusted.
- How long can the soup be kept? The soup can be stored in the refrigerator for 3-4 days. You can also freeze it for later use.
- What is the secret to a tasty soup? Using fresh ingredients and a well-sautéed vegetable base is key to a flavorful soup.
Nutritional benefits:
This soup is full of nutrients due to the fresh vegetables it contains, being a good source of vitamins and minerals. Chicken provides lean protein, while pasta contributes essential carbohydrates for energy.
Calories:
A serving of ciorba la ceaun contains approximately 300-400 calories, depending on the exact ingredients used. It is a hearty yet healthy meal, ideal for a cool day.
Serving:
Serve the soup hot, sprinkled with chopped green onions and, optionally, a spoonful of sour cream for added creaminess. You can accompany the soup with a glass of dry white wine or herbal tea.
Now you are ready to enjoy a taste of tradition, cooking with heart and patience. Enjoy your meal!
Ingredients: 1 kg potatoes, 6 thighs, 600 g smoked ribs, 400 g pasta, 3 large onions, 3 carrots, 3 tomatoes, 2 peppers, 200 g oil, 3 tablespoons tomato paste, parsley, dill, lovage, salt, 2 bunches of green onion leaves, sour borscht
