In Romania, we have a deep-rooted tradition of starting our lunches with sour soups, which reflect the richness and variety of our culinary landscape. And today, I'll introduce you to a super easy and versatile sour soup recipe that incorporates vegetables, sauerkraut, and your choice of broth. 

While I prefer using beef broth, feel free to adapt this recipe with any type of broth you like, making it as personalized as you wish. Let's dive into this comforting bowl of goodness!

Instructions:

• In a large pot, boil the beef tails for about 1 hour in 5-6 liters of water with a teaspoon of salt for about an hour, skimming off any foam that forms. Remove from heat.
• Peel, wash and dice the onion, carrots, parsley root, parsnip, celery, and bell pepper. In another large pot, sauté these veggies in a tablespoon of butter over medium heat for about 4-5 minutes.

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• Add the finely chopped sauerkraut to the sautéed vegetables and cook for an additional 2 minutes.

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• Strain the beef broth and pour it over the vegetables. Peel, wash and cut the potatoes into eighths and the zucchini into cubes, then add them to the pot.
• Cook over medium heat for 20-25 minutes or until the potatoes are tender.

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• Taste for salt—keep in mind that sauerkraut is already salty. Add the tomato puree and black pepper. If you prefer a more sour taste, add more tomato puree or a bit of sauerkraut brine.
• Finally, add the chopped lovage, parsley, and dill.

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• Stir and let simmer on low heat for another 5 minutes.

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To serve:

• Serve the soup hot with a dollop of sour cream and a side of hot pepper.

A Dive into Romanian Sour Soups:

Romanian sour soups, or ciorbă, are a staple in every household, each region boasting its own version. These soups are traditionally soured with ingredients like sauerkraut brine, borsch, tomatoes, lemon, or vinegar. 

From the robust and hearty ciorbă de burtă (tripe soup) in the south to the lighter, tarragon-flavored broths of Transylvania, every soup tells the story of its land and people, reflecting both seasonal availability and historical influences.

Frequently Asked Questions:

If you have some questions about this dish, check out some of the most frequently used ones, along with my answers.

Q: Can I use chicken or pork instead of beef? 

A: Yes, chicken or pork can easily substitute beef in this recipe.

Q: Is there a vegetarian version of this soup? 

A: Absolutely, just use vegetable broth and skip the meat.

Q: How can I adjust the sourness of the soup? 

A: Add more tomato puree or sauerkraut brine according to your taste preference.

Q: What other vegetables can I include? 

A: Feel free to add other seasonal vegetables, such as turnips or squash.

Q: Can this soup be frozen? 

A: Yes, it freezes well. Just cool it down and store it in freezer-safe containers.

Conclusion:

I hope this recipe brings a taste of Romanian tradition into your kitchen. It's a hearty, nourishing start to any meal, easy to make and satisfying. Don't forget to share your culinary adventures by tagging us when you make this delightful Romanian Sauerkraut Sour Soup. Happy cooking!