Ingrediente:

-         500 grame carne de porc (pulpe sau piept);

-         1 ceapa mare alba;

-         1 ardei gras rosu;

-         1 morcov mare;

-         4 cartofi;

-         1 pastarnac;

-         1 patrunjel radacina;

-         500 mL bors;

-         1 legatura de patrunjel verde;

-         sare;

-         piper;

-         2 linguri ulei;

-         80 grame fidea;

-         300 mL smantana;

-         2 galbenusuri.

Timp de preparare: 1 ora 30 minute

Portii: 8

Mod de preparare:

Carnea de porc se spala si este taiata in bucati potrivite. Curatati si spalati legumele. Taiati legumele marunt. Cartofii se curata, se spala si sunt taiati in cubulete. Intr-o oala adaugati cele 2 linguri de ulei. Adaugati pe rand, ceapa, morcovul, ardeiul gras rosu, patrunjelul si pastarnacul. Caliti legumele pentru cateva minute. Puneti 3 L de apa rece si carnea de porc. Lasati ciorba la fiert pana cand se formeaza spuma la suprafata. Luati spuma cu ajutorul unei spatula. Indepartati spuma la cateva minute, pana cand nu se mai formeaza la suprafata.  Adaugati cartofii taiati in cubulete si lasati ciorba la fiert pana cand cartofii devin moi. Separat intr-un bol puneti 2 galbenusuri, smantana si adaugati treptat cate un polonic din zeama de la ciorba. Amestecati cu un tel pana cand toate ingredientele sunt bine omogenizate. Adaugati compozitia in ciorba si amestecati totul cu o lingura. Puneti fideaua si borsul si mai lasati ciorba la fiert inca 5-6 minute. La final, adaugati patrunjel verde tocat marunt. Puteti servi ciorba cu ardei iute.

Bon Appétit!

Ingredients:

·   500 grams pork (leg or belly);

·   1 large white onion;

·   1 red bell pepper;

·   1 large carrot;

·   4 potatoes;

·   1 parsnip;

·   1 parsley root;

·   500 milliliters bors;

·   1 bunch fresh parsley;

·   salt;

·   black pepper;

·   2 tablespoons oil;

·   80 grams thin noodles (vermicelli);

·   300 milliliters sour cream;

·   2 egg yolks.

Preparation time: 1 hour and 30 minutes
Servings: 8

Method of preparation:
Wash the pork and cut it into suitable pieces. Peel and wash the vegetables. Chop the vegetables finely. Peel the potatoes, wash them, and cut them into small cubes. In a pot, add the 2 tablespoons of oil. Add the onion, carrot, red bell pepper, parsley root, and parsnip, and saute the vegetables for a few minutes. Add 3 liters of cold water and the pork. Cook until foam forms on the surface, then skim it off with a spoon. Continue skimming every few minutes until no more foam forms. Add the diced potatoes and simmer until the potatoes become soft.

In a separate bowl, whisk the 2 egg yolks with the sour cream, then gradually add a ladle of hot soup broth at a time, whisking continuously until smooth and well combined. Add this mixture to the soup and stir. Add the noodles and the bors, then simmer for another 5 to 6 minutes. At the end, add the finely chopped fresh parsley. You can serve the soup with hot chili peppers.

Bon Appétit!