Transylvanian soup

I usually make this Transylvanian soup when I find good smoked bones at the butcher or when I feel like preparing something hearty for several days. It's the kind of soup that gathers the whole family at the table without too much insistence. The recipe isn't complicated; it just requires a bit of patience with the steps – especially at the beginning, with boiling the bones and chopping the vegetables. If there's time, it's worth making it for guests because it has a clear taste, you can't really go wrong, and it remains good the next day.

Quick Info

Total time: about 2 hours
Preparation: 30-40 minutes (chopping, washing, preparing vegetables and sour cream)
Cooking: 1 hour - 1 hour and a half (depends on the bones and how quickly the vegetables boil)
Servings: 6-8 (depends on the size of the pot)
Difficulty: medium (especially if you're not used to whisking sour cream for soup)
Recipe type: Transylvanian soup with smoked bones and vegetables

Ingredients

4 pieces of smoked bones (ideally meaty)
1 large onion
1 parsley root
1/2 medium celery
2 carrots
1 red bell pepper
1 green bell pepper
5-6 medium potatoes
1 vegetable cube
1.5 tablespoons of magic vegetable borscht
1.5 tablespoons of tomato paste
salt
pepper
oil (for sautéing, about 2-3 tablespoons)
1 handful of tarragon in vinegar (to taste)
400 g of 20% fat sour cream

Preparation method

1. The smoked bones are boiled separately in enough water to cover them. Let them boil for a good 10-15 minutes, then remove, wash well under cold running water, and set aside. Discard the water they boiled in.

2. In a large pot, add a little oil and sauté the grated carrots along with the chopped onion for a few minutes until the onion becomes slightly translucent and the carrot softens.

3. Add about 2 liters of water over the sautéed vegetables, then add the prepared smoked bones to the pot. Let everything boil over medium heat for about 15-20 minutes.

4. Meanwhile, peel and cube the parsley root, celery, both bell peppers, and potatoes. After the bones and vegetable base have boiled for 15-20 minutes, add these vegetables to the pot.

5. Continue boiling until all the vegetables are nearly done. Depending on the size of the cubes, this takes about 20-25 minutes.

6. When the vegetables are nearly cooked, add the tomato paste, salt, and pepper to taste, and the vegetable cube. Stir well to dissolve everything.

7. With 5 minutes before turning off the heat, add the magic borscht and finely chopped tarragon to the soup. The magic borscht dissolves directly and does not need to be prepared separately.

8. After you turn off the heat, let the pot sit covered for another 5 minutes. During this time, put the sour cream in a pot or a large bowl and whisk it a little with a wooden spoon to make it creamy.

9. Start adding a ladle of hot broth over the sour cream, stirring continuously after each ladle. A total of 6-7 ladles should be added to ensure the sour cream is well heated and homogenized.

10. Pour the mixed sour cream over the soup in the pot and stir gently to prevent it from curdling and to incorporate it evenly.

Why I make the recipe often

I like it because it's hearty, has a clear smoky flavor, keeps well for two to three days, and is versatile enough to use whatever vegetables you have on hand. If I make a full pot, I solve lunch for several days without feeling like I'm eating the same thing. It's suitable for both family and guests.

Tips and variations

Tips

If you use very salty smoked bones, be careful with the added salt – taste it at the end.
If you want the sour cream not to curdle, make sure the broth you add over it is hot and that you stir constantly.
If you don't like tarragon, you can add it at the end, just in the bowl, not directly in the pot.

Substitutions

Instead of magic borscht, you can use a little vinegar, but the taste will be slightly different.
Potatoes can be replaced with parsnip root or more parsley if you don't have any.
If you don't have 20% fat sour cream, a lower-fat one will work too, but don't pour it all at once to avoid curdling.

Variations

You can add or remove vegetables depending on the season.
If you want the soup to be more “sour,” add extra magic borscht at the end, directly in the bowl.
For a heartier version, add pieces of smoked meat, not just bones.

Serving ideas

Serve hot, with red onion rubbed with salt and a drizzle of oil for extra flavor.
It goes well with fresh bread or flatbread.
If there are leftovers, the next day you can add a little borscht or water if it thickened too much.

Frequently asked questions

1. Can the soup be made without sour cream?

Yes, you can skip the sour cream step if you prefer a clear soup. In this case, adjust the taste with a bit more magic borscht or vinegar at the end.

2. Can I use another type of meat?

You can also use smoked ribs or another type of smoked bones. You can use fresh meat with bone, but it won't have that smoky flavor.

3. What do I do if I don't have magic borscht?

You can sour with a little vinegar, but don't add too much at once, so you don't ruin the taste. Add gradually and taste continuously.

4. How much tarragon can I put?

Tarragon is quite strong, so start with a small handful chopped. If you want a more intense aroma, you can add extra in the bowl.

5. Can the soup be frozen?

I do not recommend it, especially if it has sour cream. After freezing, the sour cream changes texture and doesn't look as good.

Nutritional values (estimate)

One serving (out of 8): approximately 250-300 kcal
Protein: 8-10 g
Fat: 16-18 g (depending on how fatty the bones are and how much sour cream you add)
Carbohydrates: 20-25 g (from vegetables and sour cream)
The values are indicative and depend on the bones, sour cream, and the exact amount of vegetables used. The soup is quite filling but not very rich in protein.

Storage and reheating

The soup keeps well in the refrigerator in a covered pot for 2-3 days. When reheating, stir gently and do not let it boil too much to avoid curdling the sour cream. If it thickens after a day, you can thin it with a little hot water or borscht. I do not recommend freezing, as the sour cream changes texture after thawing.

 Ingredients: 4 smoked bones, 1 large onion, 1 parsley root, 1/2 celery, 2 carrots, 1 red bell pepper and 1 green bell pepper, 5-6 potatoes, 1 cube of vegetables, 1.5 tablespoons of magic vegetable borscht, 1.5 tablespoons of tomato paste, salt, pepper, oil, tarragon in vinegar, 400g of 20% fat sour cream.

 Tags:  transylvanian soup