Sour Soup with Zucchini
Sour Soup with Zucchini Recipe from Moldova and Romania
Introduction
Sour Soup with Zucchini is a traditional Romanian dish that is both flavorful and nutritious. This soup is a perfect combination of tangy and savory flavors, making it a popular choice for a light and refreshing meal.
History
Sour Soup with Zucchini has been a staple in Romanian cuisine for generations. The use of borş, a fermented wheat bran liquid, gives this soup its signature sour taste. This dish is often enjoyed during the summer months when zucchini is in season and is a favorite among families for its simple yet delicious flavors.
Ingredients
How to prepare
- Boil the finely chopped onion, thinly sliced carrot, and parsley root in water.
- Once the vegetables are tender, add the boiled borş, washed and cut zucchini, salt, chopped parsley, dill, and separately boiled and strained tomatoes.
- Allow the mixture to boil at a low temperature.
- When the zucchini are nearly cooked, add the flour fried in oil and continue boiling for a few more minutes.
- Serve with sour cream.
Variations
- Add cooked chicken or beef for a heartier version of this soup.
- Substitute the zucchini with other vegetables such as green beans or bell peppers.
Cooking Tips & Tricks
Be sure to finely chop the onion and thinly slice the carrot and parsley root to ensure they cook evenly.
- Adding the flour fried in oil towards the end of cooking helps to thicken the soup and give it a creamy texture.
- Adjust the amount of borş and salt to suit your taste preferences.
- Garnish with fresh parsley and dill for a burst of flavor.
Serving Suggestions
Serve the Sour Soup with Zucchini hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs.
Cooking Techniques
Boiling, simmering, sautéing
Ingredient Substitutions
Use vegetable broth instead of water for a richer flavor.
- Substitute the borş with lemon juice for a different tangy taste.
Make Ahead Tips
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.
Presentation Ideas
Serve the Sour Soup with Zucchini in individual bowls, garnished with a swirl of yogurt and a sprig of fresh parsley.
Pairing Recommendations
This soup pairs well with crusty bread or a side salad for a complete meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until heated through.
Nutrition Information
Calories per serving
Calories: 150 per serving
Carbohydrates
Carbohydrates: 25g per serving
Fats
Total Fat: 3g per serving
Proteins
Protein: 5g per serving
Vitamins and minerals
This soup is rich in vitamins A and C, as well as potassium and fiber.
Alergens
This recipe contains dairy (butter and yogurt).
Summary
Sour Soup with Zucchini is a low-calorie, nutrient-dense dish that is a great source of vitamins and minerals.
Summary
Sour Soup with Zucchini is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its tangy flavors and hearty vegetables, this soup is sure to become a favorite in your household.
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for the first time. It was a sunny afternoon, and I was visiting my dear friend Clara, who lived in a quaint little town nestled in the hills of Italy. As we sat in her cozy kitchen sipping on homemade lemonade, Clara suddenly remembered a recipe she had been meaning to share with me. With a mischievous twinkle in her eye, she rummaged through a pile of old cookbooks until she found the one she was looking for.
"This," she said, handing me a weathered and stained piece of paper, "is the recipe for Sour Soup with Zucchini. It's a family recipe that has been passed down for generations, and I think you'll love it."
I eagerly scanned the ingredients and instructions, feeling a sense of excitement building within me. The combination of zucchini, tomatoes, and a hint of sourness from vinegar and lemon juice sounded intriguing and delicious. I thanked Clara profusely and promised to make the soup as soon as I returned home.
As I walked back to my own kitchen, I couldn't wait to try out the recipe. I gathered all the necessary ingredients and set to work, following the instructions carefully. The aroma of sautéed onions and garlic filled the air, mingling with the tangy scent of vinegar and lemon. I watched as the zucchini softened and melded with the other flavors, creating a rich and complex broth.
Finally, the soup was ready. I ladled it into a bowl and took my first bite. The flavors exploded on my tongue, each ingredient playing its part to create a symphony of taste. The subtle sourness balanced perfectly with the sweetness of the zucchini, creating a harmonious and satisfying dish.
From that moment on, Sour Soup with Zucchini became a staple in my repertoire of recipes. I made it for family gatherings, potlucks, and quiet dinners at home. Each time I cooked it, I felt a sense of connection to Clara and her family, as if their culinary traditions had become a part of my own.
Over the years, I made some tweaks and additions to the original recipe, incorporating my own touches and experimenting with different ingredients. I added fresh herbs from my garden, a splash of white wine for depth of flavor, and sometimes even a dollop of creamy yogurt for a touch of richness. Each variation brought new dimensions to the soup, making it even more versatile and delicious.
As I continued to cook and share the recipe with friends and loved ones, I discovered that it had a magical quality to it. It had the power to bring people together, to create moments of joy and connection around the dinner table. I watched as my grandchildren slurped up the soup with gusto, their eyes wide with delight at the tangy flavors.
One day, my youngest granddaughter asked me where I had learned to make Sour Soup with Zucchini. I smiled and told her the story of Clara and the old cookbook, of how a simple piece of paper had led me to discover a new favorite recipe. She listened with rapt attention, her curiosity piqued by the tale of culinary adventure.
As I finished recounting the story, my granddaughter looked up at me with shining eyes. "Grandma," she said, "will you teach me how to make the soup? I want to learn your special recipe and carry on the tradition."
Touched by her request, I nodded and took her hand. Together, we stood in the kitchen, surrounded by the familiar scents and sights of cooking. I handed her the weathered piece of paper, now worn and stained from years of use, and watched as she read through the ingredients with a look of determination.
And as we cooked side by side, the bond between us growing stronger with each stir of the pot, I knew that the recipe for Sour Soup with Zucchini had truly become a part of our family's history. It was more than just a dish – it was a legacy, a memory, a connection to the past and a promise for the future. And as we sat down to enjoy the soup together, I felt grateful for the simple joys of cooking and sharing a meal with those we love.
Categories
| Dill Recipes | Moldovan Recipes | Moldovan Soups | Onion Recipes | Parsley Root Recipes | Romanian Recipes | Romanian Soups | Sour Cream Recipes | Tomato Recipes | Zucchini Recipes |