Ciorbă de pui

Ciorbă de pui is a traditional Romanian soup made primarily from chicken and vegetables. The name "Ciorbă de pui" translates to "chicken soup" in English, but the dish is distinct from the simple chicken soups found in other cuisines due to its unique combination of ingredients and preparation methods.

Ingredients and Preparation

The main ingredient in Ciorbă de pui is chicken, typically a whole chicken or chicken parts with bones. The chicken is simmered in water with a variety of vegetables, including onion, carrot, celery, and parsnip. Some recipes also include potatoes or bell peppers.

The soup is seasoned with lovage, a herb that is common in Romanian cuisine but less so in other European cuisines. Lovage gives the soup a distinct flavor that is often described as a cross between celery and parsley. Other seasonings may include salt, pepper, and bay leaf.

A defining characteristic of Ciorbă de pui, and what sets it apart from other chicken soups, is the addition of sour cream and vinegar or lemon juice at the end of cooking. This gives the soup a tangy flavor that is characteristic of many Romanian soups, known collectively as "ciorbă".

Serving

Ciorbă de pui is typically served hot, often with a side of bread. It may be garnished with fresh parsley or lovage. In some regions of Romania, it is common to add a hot pepper to the soup for an extra kick.

Cultural Significance

Ciorbă de pui is a staple in Romanian cuisine and is commonly served in homes and restaurants throughout the country. It is often eaten as a starter, but can also be a main course due to its hearty ingredients. The soup is particularly popular in the cold winter months, but is enjoyed year-round.

See Also

• Romanian cuisine
• Ciorbă
• Chicken soup