After January with raw recipes I will start this month with something light and so good for a February afternoon. A cream soup for all the vegans, vegetarians or the meat lovers. I grew up with bors/ciorba which are traditional sour soups.
Borș is a liquid ingredient used in my country (Romania) to make traditional sour soup called also borș or ciorba.
This ingredient consists of wheat or barley bran, sometimes sugar beet, fermented in water – a slightly yellowish, sour liquid, which can also be drunk as such. The word has thus two different, if related meanings.
Romanian “borș” soup recipes can include various kinds of vegetables and any kind of meat, including fish. One ingredient required in all recipes by Romanian tradition is lovage leaves, which has a characteristic flavor and improves significantly the soup’s aroma.
So starting from a bors recipe, I made a cream soup and used ginger to improve the aroma.
- 1 sweet potato chopped
- 3 stems celery chopped
- 1 carrot chopped
- 1/4 cup minced peeled fresh ginger
- 1 red onion chopped
- 1 leek chopped
- salt and pepper
- 2 cups vegetables stock
- 3 garlic gloves crushed
- 1 teaspoon nutmeg
- 1 tablespoon coconut oil
Sauté the onions with the cooking fat in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning. Add the garlic, celery, carrot and leek to the pan and cook for approximately 3-4 minutes to allow everything to soften.
Add the stock, the nutmeg,ginger and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft.
Remove the soup from the heat and season with salt and pepper to taste. Puree the soup in a blender. Serve it with cheese or bread. Enjoy!