Illustrative image
The finished dish may look different depending on the ingredients and preparation.
EasySoups & BrothsmeatCC0 1.0 Universal
Traditional Romanian Giblet Sour Soup Soured with Sauerkraut Brine
Revitalizing post-holiday Romanian sour soup prepared from poultry giblets, rice, and root vegetables, vigorously soured with fermented cabbage brine and lovage.
Prep
20 min
Cook
50 min
Total
70 min
Ingredients
servings
6
- Poultry giblets (wings, neck, gizzard, heart)800 g
- Clear fermented sauerkraut brine (moare)600 ml
- Round grain white rice60 g
- Carrots, finely diced2 pc
- Parsnip root, finely diced1 pc
- Celery root, finely diced100 g
- Yellow onion, chopped1 pc
- Fresh lovage leaves, generously chopped3 tbsp
- Rock salt (if needed)Ā½ tsp
Preparation Steps
1
Simmer giblets in 2.5L cold water, skimming all foam at the first boil. Add diced carrots, parsnip, celery, and onion; simmer 35 mins.
35 min timer
2
Add rinsed rice to the soup and simmer for another 15 mins until tender.
15 min timer
3
Boil sauerkraut brine separately for 2 mins, then pour into the soup pot. Boil together for 2-3 mins, adjust salt, remove from heat, and shower with chopped lovage.
3 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
220
Protein
22g
Carbohydrates
16g
Fat
7.5g
Allergens
Celery
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
