Zucchini Ciorba Ciorba De Dovlecei

Transport your taste buds to the heart of Romanian cuisine with Zucchini Ciorba (Ciorba de Dovlecei), a comforting, tangy vegetable soup that beautifully balances wholesome ingredients with delicate flavors. This traditional recipe combines tender zucchini, vibrant carrots, aromatic celery, and fluffy rice, all simmered in a rich vegetable stock and finished with a luxurious blend of sour cream, egg yolk, and a splash of zesty lemon juice. Infused with fresh dill and parsley, this hearty yet refreshing soup is perfect for any season. Quick to prepare in just 50 minutes, it's an easy, satisfying dish best enjoyed with crusty bread for dipping. Whether you're seeking an authentic Romanian culinary experience or a nutrient-packed meal idea, this zucchini ciorba hits all the right notes.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium zucchini
• 1 large carrot
• 1 medium onion
• 1 large celery stalk
• 50 grams rice
• 1.5 liters vegetable stock
• 2 tablespoons, chopped dill
• 2 tablespoons, chopped parsley
• 1 large egg yolk
• 200 grams sour cream
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon (to taste) salt
• 1 teaspoon (to taste) black pepper

Directions

Step 1

Wash and peel the zucchini. Cut them into small cubes and set aside.

Step 2

Finely chop the onion, carrot, and celery stalk.

Step 3

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened.

Step 4

Add the zucchini cubes to the pot and cook for another 2-3 minutes, stirring occasionally.

Step 5

Pour in the vegetable stock and bring to a boil. Reduce the heat to medium-low and let simmer for 10 minutes.

Step 6

Rinse the rice under cold running water to remove starch. Add the rice to the pot and continue simmering for another 15 minutes until the rice is tender.

Step 7

In a small mixing bowl, whisk together the egg yolk, sour cream, and lemon juice until smooth.

Step 8

Gradually ladle a small amount of the hot soup broth into the yolk and sour cream mixture, whisking continuously to temper it. Repeat this step with a few more ladles of hot broth, then slowly pour the tempered mixture back into the soup, stirring constantly to avoid curdling.

Step 9

Add the chopped dill and parsley, and season the soup with salt and black pepper to taste.

Step 10

Let the soup simmer for an additional 2-3 minutes, then remove it from the heat.

Step 11

Serve hot with fresh bread and an optional dollop of sour cream on top for extra richness.

Nutrition Facts

Serving size	(2676.4g)

Amount per serving	% Daily Value*
Calories	1517.4

Total Fat 73.1g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 13.4g
Cholesterol 284.5mg	0%
Sodium 11857.6mg	0%
Total Carbohydrate 190.5g	0%
Dietary Fiber 28.8g	0%
Total Sugars 87.9g
Protein 46.7g	0%

Vitamin D 18.2IU	0%
Calcium 698.1mg	0%
Iron 12.3mg	0%
Potassium 4676.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 11.6%

Carbs: 47.4%