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Creamy Cauliflower Soup with Smoked Meat (Romanian Ciorbă de Conopidă)

Ingredients
    Protein & Base:
  • 1 smoked kaiser (or other smoked meat), sliced and cubed
  • 3 tbsp oil
    • Vegetables:
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 1 stalk green celery (or root celery), diced
  • 1 carrot, grated
  • 3 potatoes, cubed
  • 1 medium cauliflower, broken into florets
    • Liquids & Seasoning:
  • 2 l of water
  • 2 bay leaves
  • Salt, to taste
  • Optional: borscht (Romanian sour ferment), to taste – for that classic tang
    • For Creamy Egg Mixture:
  • 3 egg yolks
  • 200 ml liquid cooking cream
Instructions
  1. 1
    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.
  2. 2
    Sauté the Vegetables:
    • In the same pot, sauté the onion, red pepper, celery, and grated carrot for 1–2 minutes in the remaining oil.
  3. 3
    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.
  4. 4
    Prepare the Cream Mixture:
    • In a bowl, whisk together the egg yolks and cooking cream until smooth.
  5. 5
    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.
Read it online: https://yummy.expert/recipe/creamy-cauliflower-soup-with-smoked-meat-romanian-ciorba-de-conopida/