500g sorrel leaves, washed and chopped
1 onion, finely chopped
2 medium potatoes, peeled and diced
2 carrots, peeled and diced
1 celery stalk, diced
1 leek, sliced
1 tablespoon vegetable oil
1.5 liters vegetable or chicken broth
1 bay leaf
1 teaspoon dried dill (or a small bunch of fresh dill, chopped)
Salt and pepper to taste
Sour cream for garnish (optional)
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the diced potatoes, carrots, celery, and leek to the pot. Stir everything together and cook for a few minutes until the vegetables start to soften.
Pour in the vegetable or chicken broth, making sure all the vegetables are submerged. Add the bay leaf and dried dill to the pot.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are fully cooked and tender.
Add the chopped sorrel leaves to the pot and stir them into the soup. Let the soup simmer for an additional 5 minutes, allowing the sorrel to wilt and infuse its tangy flavor into the broth.
Season the Ciorbă de Lobodă with salt and pepper to taste.
If using fresh dill, add it to the soup just before serving for an extra burst of flavor.
Serve the Ciorbă de Lobodă hot, optionally garnished with a dollop of sour cream on top.
Enjoy this vibrant and tangy sorrel soup as a refreshing appetizer or a light and nutritious meal. The combination of the sorrel leaves with the hearty vegetables creates a delightful harmony of flavors that will surely please your palate. This traditional Romanian soup is a true celebration of fresh and wholesome ingredients.