I spent the last weekend in Romania, visiting my family. As spring just arrived, so did the first fresh vegetables of the year, including the red orach. This leafy spring green is a staple of the spring Romanian cuisine, and it is used to make a delicious soup that is often consumed during lent because it has no meat.
I always loved the Romanian red orach soup. It’s very easy to make and tastes fantastic! But living abroad, I can’t find red orach. I even tried growing it in my garden and failed miserably. So you bet that I went to the farmer’s market to get some, before heading to the airport and return back home.
This Romanian red orach soup recipe also uses lovage – another typical Romanian herb which adds a unique flavour to the soup. Depending on which part of the country you live in, you may add garlic, or sour cream to the soup. In Transylvania is common to add smoked meat as well.
What is Red Orach?
Red orach (loboda rosie) is a leafy green that belongs to the amaranth family and is commonly found in Eastern European and Mediterranean cuisine. Its striking reddish-purple leaves add both colour and a mild, earthy taste to dishes. Compared to spinach, red orach has a slightly tangier flavour and holds its texture better in soups and stews. It is packed with vitamins A and C, iron, and antioxidants, making it a nutritious choice for any meal.
Ingredients for the Romanian Red Orach Soup Recipe
To prepare Ciorba de Loboda, you will need red orach, a carrot, an onion, rice, black peppercorns, an egg, bors, and fresh lovage. Bors is a ferment bran liquid that we use to make our staple sour soups. You can find it in any Eastern European shop. Alternatively, you can sour the soup with sauerkraut juice, but the taste will differ slightly.
How to Make Romanian Red Orach Soup
Start by preparing the vegetables. Chop the onion finely, grate the carrot, and cut the red orach leaves into small strips.
In a large pot, put three liters of water and the peppercorns. Add the chopped onion, grated carrot, and sliced orach leaves, and bring to boil. Let the soup simmer for about 20 minutes, allowing the vegetables to soften and release their flavours.
Next, add the rice and continue simmering for another 10 minutes, until the rice is tender. Meanwhile, separately heat the bors in a small pot until it reaches a gentle boil.
Gradually pour the warm bors into the soup, tasting as you go to adjust the sourness to your preference. Some people like their soup more acidic, while others prefer a milder tang.
In a small bowl, whisk the egg. While the soup is still boiling, slowly pour in the whisked egg while continuously stirring. This technique creates delicate egg ribbons, a method known in Romanian cuisine as “egg rags” (zdrente). Season the soup with plenty of salt.
Turn off the heat and stir in the freshly chopped lovage. This final addition of herbs enhances the soup with a fresh, slightly peppery aroma.
Serve the soup hot, with a side of sour cream for extra creaminess. Enjoy with crusty bread.
Notes and Tips:
- Be careful when adding bors. Add it gradually and taste as you go, as different brands or homemade versions can vary in acidity.
- Try adding potatoes for a heartier soup. Some variations of Ciorba de Loboda include cubed potatoes to make it more filling
Romanian Red Orach Soup Recipe – Ciorba de Loboda
Ingredients
- 3 bunch red orach bought from the farmers market
- 1 carrot
- 1 onion
- 1-2 eggs
- 100 gr rice
- 10 black peppercorns
- 1-2 cup bors fermented wheat bran liquid
- salt to taste
- small bunch fresh lovage
Instructions
- Chop the onion and grate the carrot.
- Cut the red orach leaves into small strips.
- Put 3 litres of water in a pot, and add the peppercorn, onion, carrot and red orach leaves.
- Bring to boil and simmer for 20 minutes.
- Add the rice and boil for more 10 minutes, until the rice is cooked.
- Separately, boil the bors.
- Add the bors to the soup, gradually, tasting along the way so it’s not too sour.
- In a bowl, whisk the egg.
- Whilst the soup is still boiling, add the whisked egg slowly, and continue mixing in the soup so it cooks and scrambles quickly. We call this method “egg rags”.
- Turn the heat off and serve the soup in bowls, hot, with sour cream on the side.
FAQ:
What can I use instead of borș?
If you don’t have bors, you can use fresh lemon juice, vinegar, or even a bit of sauerkraut juice for a similar tangy flavour.
Is this soup vegetarian?
Yes! This traditional recipe is naturally vegetarian. You can make it vegan by skipping the egg or using a plant-based egg substitute.
How long does this soup keep in the fridge?
The soup can be stored in an airtight container in the fridge for up to three days. Reheat gently before serving.
For more similar Romanian soup recipes, check out my recommendations below:
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