Romania has plenty of vegetarian recipes, and this delicate Romanian cauliflower soup recipe is one of them. Being a religious country, there are two long fasting periods over the year, before Christmas and before Easter. During these times, Romanians cook a lot of vegetarian recipes, which include variations of the traditional hearty dishes, but without meat.
Soup, or ciorba, is a very important element of every Romanian meal. We say that you can’t eat a main course without lubricating the stomach first, with soup. This cauliflower soup is a perfect recipe for warm days because it is very light and has a lovely, delicate flavour. The texture of the soup is quite creamy, due to the sour cream dressing. If you have followed my blog for a while you will know that Romanian ciorba is often soured with either bors, vinegar, or pickled cabbage juice. This recipe uses vinegar to complement the sweet taste of the cauliflower.
Ingredients for the Romanian Cauliflower Soup Recipe
This comforting cauliflower soup requires simple yet flavourful ingredients. You’ll need a head of cauliflower, an onion, potatoes, carrots, an egg yolk, sour cream, vinegar, vegetable oil, dried dill, salt, and pepper. You can also use fresh dill.
How to Make the Romanian Cauliflower Soup
Begin by cutting the cauliflower into small florets. Dice the onion, potatoes, and carrots. Heat vegetable oil in a soup pot over medium heat. Add the chopped onions and carrots. Sauté for a few minutes until the onions turn translucent and fragrant. Mix in the diced potatoes and continue to cook for another minute, allowing the flavours to meld. Pour water into the pot to fill it up to three quarters (around 3L). Bring the mixture to a gentle boil over medium heat. Let it simmer for about 20 minutes until the potatoes are tender.
Once the potatoes are soft, add the cauliflower florets to the pot. Cook for an additional 10-15 minutes until the cauliflower becomes tender but not mushy. Then turn the heat off.
In a separate bowl, whisk together the egg yolk and sour cream until smooth. Gradually add hot soup from the pot into the egg yolk and sour cream mixture, whisking continuously. This tempers the yolk and prevents it from curdling. Continue until the temperature of the sour cream mixture matches that of the soup.
Pour the prepared dressing back into the pot of soup, stirring well to incorporate. Season with salt, pepper, and dried dill to taste.
Slowly add vinegar, one tablespoon at a time, tasting after each addition until you reach your desired level of tanginess. Ladle the hot soup into bowls and serve immediately. Accompany with extra vinegar on the side for those who enjoy an extra tangy kick.
Notes and Tips:
- For added richness, you can substitute some of the water with vegetable stock
- You can garnish the soup with other herbs as well. I like dill and prefer it fresh, but on this occasion, I only had dried one.
Romanian Cauliflower Soup Recipe
Ingredients
- 1 Cauliflower
- 1 onion
- 2 carrots
- 2 potatoes
- 1 egg yolk
- 100 gr sour cream
- 3-4 tbsp vinegar
- 1 tbsp vegetable oil
- 1 tbsp dried dill
- salt to taste
- pepper to taste
Instructions
- Cut the cauliflower into small florets.
- Heat up the oil in a pot.
- Add the chopped carrots and onions, and fry for a few minutes, until the onion becomes translucid.
- Add the chopped potatoes and mix for a minute or so.
- Then, fill the pot with water and bring it to boil, slowly.
- After around 20 minutes, add the cauliflower florets.
- The cauliflower takes 10-15 minutes to become tender.
- Meanwhile, make the dressing for the soup.
- Mix the egg yolk with the sour cream in a big bowl.
- Start adding hot soup to the sour cream, slowly, mixing continuously.
- Continue until the temperature of the sour cream liquid reaches the one of the soup.
- Pour the dressing into the pot, mixing it well.
- Add the vinegar, one tablespoon at a time, and taste after each one until you reach the desired sourness.
- Serve hot, alongside more vinegar on the side.
FAQ:
Can I make this Romanian cauliflower soup dairy-free?
Yes, you can substitute the sour cream with a dairy-free alternative like coconut cream or cashew cream for a dairy-free version of this soup.
Can I use frozen cauliflower instead of fresh?
While fresh cauliflower is preferred for optimal flavour and texture, you can use frozen cauliflower if fresh is not available. Just be sure to adjust the cooking time accordingly.
How long does the Romanian cauliflower soup last?
You can store the leftovers in the refrigerator for up to three days. Reheat gently on the stovetop before serving.
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