mediumsoupvegetarianCC0 1.0 Universal
Romanian Oyster Mushroom Soup (Vegetarian Ciorbă de Burtă)
Delightful vegetarian twist on Romania's famous tripe soup: tender oyster mushroom ribbons in a golden garlic, sour cream, and yolk broth.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
6servings
- Fresh oyster mushrooms500 g
- Carrot2 piece
- Sour cream (20%)200 g
- Egg yolks2 piece
- Garlic cloves5 clove
- Vinegar30 ml
- Oil25 ml
- Hot water1600 ml
- Salt
Preparation Steps
1
Sauté grated carrot in oil for 3 minutes until oil turns a vibrant yellow-orange.
3 min timer
2
Add hot water, sliced oyster mushrooms, and salt; simmer gently for 15 minutes.
15 min timer
3
Whisk sour cream with egg yolks and crushed garlic; temper with 2 ladles of hot soup.
2 min timer
4
Stir tempered mixture into pot over low heat, add vinegar, and remove before boiling. Serve with hot peppers.
1 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Historical Archive (National Agricultural Library (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
