How much to cook chorba?

Chorba cook 1.5-2 hours.

Chorba in Moldavian

per pan 5 liters
Beef meat – 500 grams
Homemade kvass (can be replaced with purchased) – 0.5 liters
Tomatoes – 2 pieces
Carrots – 1 piece
Onion – 1 piece
Parsley plant (greens and root) – 10 grams
Greens and celery root – 10 gram
Dill – 1 tablespoon
Leek – 1 piece
Lovage greens – 0.5 stalks or 1 tablespoon dry
Garlic, red pepper – a little, to taste
Beans – 1 cup
Potatoes – 1-2 pieces
Cabbage – 1/8 head of cabbage

How to cook classic chorba
1. Wash the meat, put it in a saucepan and cook for 1.5 hours under the lid, removing the foam.
2. Strain the broth through a sieve and return to the pan; cut the meat.
3. Soak the beans in water , put in the broth and cook for 10 minutes.
4. Wash, peel and thinly slice washed potatoes, celery and parsley roots, carrots, cabbage and onions.
5. Put the vegetables in the broth to the beans, cook for 15 minutes.
6. Wash, dry and cut the roots and herbs.
7. Boil kvass separately.
8. When the vegetables are cooked, add kvass, herbs, salt, pepper and boil for 5 minutes.
9. Taste the soup, if it is bland and not sour enough, add lemon or lime juice (or you can replace it with citric acid).
10. Turn off the heat, cover the finished chorba with a lid and leave for 10-15 minutes.

Chorba with veal and mushrooms

per pan 5 liters
Veal or beef – 400 grams
Carrots – 1 medium size
Onion – 2 medium heads
Parsley or celery root – 1/2 piece (can be replaced with dried seasoning 0.5 teaspoon)
Dried mushrooms – 50 grams
Flour – 150 grams
Egg – 1 piece
Parsley and thyme – to taste
Kvass – 0.4 liters
Salt and pepper – to taste

How to cook chorba with veal and mushrooms
1. Defrost veal (beef), if it is frozen, wash and dry.
2. Cut the meat into one to two centimeters, slices or cubes.
3. Pour 3 liters of water into the pan, put the meat and cook it for 1 hour under the lid, removing the foam.
4. Mushrooms pour 1 glass of water, cover and leave for 1 hour.
5. When the meat is cooked, strain the broth; return meat with broth to the pot.
6. Cut the mushrooms, put in the broth and cook for 20 minutes.
7. Wash vegetables; coarsely grate the carrot, chop the onion and chop the greens.
8. Put the vegetables in a preheated pan, poured with vegetable oil, and fry for 10 minutes, then add them to the mushrooms.
9. Pour kvass into a saucepan and bring to a boil over medium heat.
boil and pour into a saucepan with mushrooms.
10. Add the fried vegetables to the pan and cook for another 5 minutes.
11. Make noodles from flour and eggs (beat the egg, add flour to it, knead the dough, roll out and cut into plump noodles) and cook it separately (you can also use noodles from the store) and drain the water through a colander.
12. Add boiled noodles to chorba.

Tasty Facts

– Chorba differs from its consonant counterparts (shurpa, shchorba, shorpa, etc.) in that it necessarily contains kvass , usually home-made from wheat bran. For two parts of water, you should always take one part of kvass, regardless of the recipe for preparing chorba.

– Chorba can be cooked with beef or veal, from chicken or chicken offal, from the meat of a young lamb.

– Parsley, onions, carrots, tomatoes, leeks, dill and lovage or tarragon – these products are essential components of chorba. Ingredients that can be changed are: beans, potatoes, cabbage, sweet peppers. Potatoes, in some recipes, are replaced by rice.

– The general stages of cooking chorba are as follows: put thinly chopped main vegetables and beans into the meat broth, after 10-15 minutes add the rest of the vegetables, and after they are ready, pour in the kvass boiled in advance. Season with lemon juice, pepper, salt, boil for 5 minutes. Then cover the pot and leave for 10-15 minutes.