Ciorba, Ciorba, Ciorba

On our first night in Sibiu we went to a well known restaurant called Crema Sibiu Vechi where Sami tried an amazing traditional lamb ciorba (soup). I knew Romania was famous for this stuff but I wasn’t expecting much from a simple soup and turned out to be pleasantly surprised. Apparently I love ciorba! So for the next few days I spent every evening trying to replicate/create my own version of Romania ciorba. What follows is the recipe that I came up with.

6 chicken thighs with skin on

2 onions

2 carrots

2 peppers (those long light green ones)

1 tbsp. salt

1 tsp black pepper

Half a lemon

1 tbsp. dried parsley

4 cloves of garlic

½ cup sour cream

Put the chicken in a pot with one whole onion, two carrots and one pepper. Add one tablespoon of salt and a teaspoon of black pepper. Cover with water and allow to boil for 15 minutes. Remove from the heat and remove the chicken and vegetables. Remove the skin from the chicken, take the meat off the bone and return the meat to the pot with the broth. Cut up the carrot and return it to the pot as well. You can put the boiled onion and pepper aside and find something else to do with it because it was just to flavour the broth.

Chop up the fresh onion and pepper and add them to the pot. Squeeze half a lemon into the pot and add about a tablespoon of dried parsley. Add more water to the pot (maybe 2 cups) and boil for 5 more minutes. Flavour with more salt. Stir in half a cup of sour cream and remove from heat. Mince the garlic and stir into the pot. Serve with a big scoop of sour cream on top and a slice of crusty bread.