How long chorba to cook?
Cook the chorba for 1,5-2 hours.
Chorba in Moldavian
Products
Beef meat – 500 grams
Homemade kvass (can be replaced with a purchased one) – 0,5 liters
Tomatoes – 2 pieces
Carrots – 1 piece
Onion – 1 piece
Parsley plant (herbs and root) – 10 grams
Celery greens and root – 10 grams
Dill – 1 tablespoon
Leeks – 1 piece
Lovage greens – 0,5 stem or 1 tablespoon dry
Garlic, red pepper – a little, to taste
Beans – 1 glass
Potatoes – 1-2 pieces
Cabbage – 1/8 head of cabbage
How to cook classic chorba
1. Wash the meat, put in a saucepan and cook for 1,5 hours under the lid, skimming off the foam.
2. Strain the broth through a sieve and return to the pan; chop the meat.
3. Soak beans in water, put in broth and cook for 10 minutes.
4. Wash, peel and thinly cut into strips the washed potatoes, celery and parsley roots, carrots, cabbage and onions.
5. Put vegetables in broth with beans, cook for 15 minutes.
6. Wash, dry and cut the roots and herbs.
7. Boil the kvass separately.
8. When vegetables are cooked, add kvass, herbs, salt, pepper and boil for 5 minutes.
9. Try the soup, if it is bland and not acidic enough, add lemon or lime juice (or you can replace it with citric acid).
10. Turn off the heat, cover the finished chorba with a lid and leave for 10-15 minutes.
Chorba with veal and mushrooms
Products
Veal or beef – 400 grams
Carrots – 1 medium size
Onion – 2 medium heads
Parsley or celery root – 1/2 piece (can be replaced with 0,5 teaspoon dried seasoning)
Dried mushrooms – 50 grams
Flour – 150 grams
Egg – 1 piece
Parsley and thyme to taste
Kvass – 0,4 liters
Salt and pepper to taste
How to cook chorba with veal and mushrooms
1. Defrost veal (beef), if frozen, wash and dry.
2. Cut the meat into one or two centimeters, into pieces or cubes.
3. Pour 3 liters of water into a saucepan, put the meat and cook it for 1 hour under a lid, removing the foam.
4. Pour mushrooms with 1 glass of water, cover and leave for 1 hour.
5. When the meat is cooked, strain the broth; return the meat and broth to the saucepan.
6. Chop the mushrooms, put in the broth and cook for 20 minutes.
7. Wash the vegetables; coarsely grate the carrots, chop the onion and chop the greens.
8. Place the vegetables in a preheated pan sprinkled with vegetable oil and fry for 10 minutes, then add them to the mushrooms.
9. Pour the kvass into a saucepan and bring to a boil over medium heat.
boil and pour into a saucepan with mushrooms.
10. Add the fried vegetables to the pot and cook for another 5 minutes.
11. Make noodles from flour and eggs (beat an egg, add flour to it, knead the dough, roll and cut into plump noodles) and boil them separately (you can also use noodles from the store) and drain the water through a colander.
12. Add boiled noodles to the chorba.
Delicious facts
– Chorba differs from its consonant counterparts (shurpa, shorba, shorp, etc.) in that it necessarily contains kvass, usually home-made from wheat bran. For two parts of water, you always need to take one part of kvass, regardless of what recipe the chorba is prepared according to.
– Chorba can be cooked with beef or veal, chicken or chicken offal, lamb meat.
– Parsley, onions, carrots, tomatoes, leeks, dill and lovage or tarragon – these products are essential components of chorba. Ingredients that can be changed are: beans, potatoes, cabbage, bell peppers. Potatoes, in some recipes, are replaced with rice.
– The general stages of cooking chorba are as follows: put thinly chopped main vegetables and beans into the meat broth, add the rest of the vegetables after 10-15 minutes, and after they are ready to pour in the kvass boiled in advance. Season with lemon juice, pepper, salt, boil for 5 minutes. Then cover the pan and leave for 10-15 minutes.
See more soups, how to cook them and cooking times!
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