Romanian Red Orach Soup Recipe – Ciorba de Loboda
Ciorbă de Lobodă is a deliciously light yet satisfying soup that brings the taste of Romanian springtime to your table. With its vibrant color, refreshing tang, and nourishing ingredients, it’s a dish that embodies both tradition and comfort.
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.