Creamy Cauliflower Soup with Smoked Meat (Romanian Ciorbă de Conopidă)
Ingredients
Protein & Base:
Vegetables:
Liquids & Seasoning:
For Creamy Egg Mixture:
Instructions
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Prepare the Kaiser:
- Cut the kaiser into pieces (removing the skin from the fatty side to avoid splattering).
- Fry in 2–3 tbsp oil for 1–2 minutes, just until it browns lightly.
- Remove the kaiser and drain on paper towels to reduce the excess oil.
-
Sauté the Vegetables:
- In the same pot, sauté the onion, red pepper, celery, and grated carrot for 1–2 minutes in the remaining oil.
-
Add Main Ingredients:
- Add 2 liters of water, the fried kaiser, potatoes, cauliflower, bay leaves, and salt.
- Stir and bring to a boil.
- Let simmer for 20–25 minutes, or until the cauliflower and potatoes are tender.
-
Prepare the Cream Mixture:
- In a bowl, whisk together the egg yolks and cooking cream until smooth.
-
Temper and Finish:
- Gradually pour a ladle or two of hot soup into the cream mixture while stirring constantly (to temper it).
- Then pour the mixture back into the soup pot and mix well.
- Add borscht to taste and boil for a few more minutes.
Serve hot with sour cream and spicy pickled chili peppers for an authentic Romanian touch. Perfect with rustic bread or mămăligă (polenta) on the side.
