{"id":15993,"date":"2021-01-12T21:29:12","date_gmt":"2021-01-12T20:29:12","guid":{"rendered":"https:\/\/centraltransylvania.com\/ciorba-transylvanienne-aux-haricots-et-viande-fumee\/"},"modified":"2022-03-24T10:47:46","modified_gmt":"2022-03-24T09:47:46","slug":"transylvanian-ciroba-beans-smoked-meat","status":"publish","type":"page","link":"https:\/\/centraltransylvania.com\/en\/transylvanian-ciroba-beans-smoked-meat\/","title":{"rendered":"Exp- Transylvanian ciorba with beans and smoked meat"},"content":{"rendered":"

[vc_row css=”.vc_custom_1505975428821{margin-bottom: 55px !important;}”][vc_column][vc_column_text]<\/p>\n

The ciorba with beans and smoked meat at home !<\/h2>\n

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Among the transylvanian rituals, there is one that we rarely escape, it’s the Ciorba!<\/p>\n

In a life time, we can count on the fingers of one hand the number of times when we eat with romanian people, without starting the meal with a large bowl of Ciorba!<\/p>\n

And depending on the region, it will always have a particularity: Radauteana, Leustean, Tarhon, with “galuste”. There are as many different kinds as there are regions in Romania. But among all of them, there is one for which I can go for miles to have it, it is the famous ‘Ciorba de fasole cu ciolan afumat’ (note ciorba with beans and smoked pork knuckle). Spiced up with a few fresh tarragon leaves at the end of cooking, this ciorba is one of the most tasty dishes not to be missed.<\/p>\n

The moment of ciorba is a moment of appeasement, and also a moment when we warm the bodies weakened by the harsh winter of Transylvania.<\/p>\n

Let’s review it’s preparation now.<\/p>\n

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INGREDIENTS FOR CIORBA WITH BEANS
\n<\/strong>For 6 persons Preparation time approwimately 80 mn<\/p>\n

Find our selction of ingredients<\/p>\n

-400g of smoked bone with everything (shank, homemade ham, scaricica, etc.)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0– 2 onions\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0– 2 nice carrots\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 – 1 parsnip\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 – celeriac, like a small egg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 – 2 cloves garlic\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 bell pepper (optional) – 400 ml concentrated tomato broth\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0– 2\/3 bay leaves\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0– 1 bunch of fresh herbs : 5 branches of tarragon and 5 branches of thyme – 3 tablespoons chopped green tarragon for dusting – salt and pepper – optional : apple cider vinager to acidify<\/p>\n

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PREPARATION :\u00a0<\/strong><\/p>\n

Hydratation of beans<\/p>\n

Beans are carefully selected to remove impurities and spoiled grains. They are washed in cold water and left to soak in cold water a little vinager the day before. The next morning, the beans are carefully drained from the water in which they have been soaked and rinse with cold water. Then put the beans in a saucepan, cover with cold water and and bring to a boil. As soon as it comes to a boil, take out the beans, drain them and rinse them with cold water. The role of this process is to minimize the undesirable effects of the vegetable on the digestive system. It can be repeated once more if necessary.<\/p>\n

If you have your smoked meat very dry, it can be usefull to soak it in water overnight too.<\/p>\n

Cooking of the Ciorba<\/h1>\n

The beans thus boiled and rinsed, are now put in a large sauce pan, with the smoked meat and the bay leaves.\u00a0 Cover with a large quantity of water and bring to a boil. Salt is added only at the end, because the smoked meat is also salty. Be careful, if you know that you have smoked meat that is very dry, and you haven’t soaked it in water overnight, it may be useful to boil it separately, so that the beans are not completely mashed and the meat is still raw.<\/p>\n

As it boils, skim the foam that forms on the surface, as many times as required. Once the smoked meat and beans have cooked together for 1 hour, add the diced vegetables.<\/p>\n

Now also add the tarragon and thyme tied in a bouquet, to remove them more easily at the end. As the water evaporates, add lukewarm water.<\/p>\n

When the smoked meat is cooked, it is taken out, boned and divided into pieces that fit in a tablespoon, then returned to the ciorba.<\/p>\n

Once the vegetables, beans and meat are cooked through, add the brooth and crushed garlic and boil for 4-5 minutes.<\/p>\n

At the very end, adjust the taste of the soup with salt and pepper. Remove the soup from the heat, springle with chopped green tarragon and cover with a lid. Let infuse for a few minutes to amplify its flavors. Serve the tarragon bean soup hot, offering vinegar, bread and marinated fresh hot peppers. Enjoy your meal! Pofta buna!<\/p>\n

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Tips to be aware of<\/strong> –<\/p>\n

Carrots and celery take more time to cook, so they should be added before other vegetables\u00a0 – Fresh aromatic herbs come at the end when the vegetables are cooked\u00a0 – Skimming well the soup at the start of cooking is very important !<\/p>\n

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Ciorba aux haricots et viande fum\u00e9e<\/h1>

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S\u00e9lection de produits sp\u00e9ciale pour la pr\u00e9paration de la Ciorba aux haricots et \u00e0 la viande fum\u00e9e<\/p>\n<\/div>\n

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\r\n \"Placeholder\" <\/div>\r\n
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1 \u00d7 Smoked pork belly - approx 400g<\/s><\/a><\/div>

Out of stock<\/p>\n<\/div> <\/div>\r\n\r\n

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1 \u00d7 White beans - DERONI - 900gr<\/s><\/a><\/div>

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1 \u00d7 Tarragon \"tarhon\" - COSMIN - 4g<\/s><\/a><\/div>

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1 \u00d7 Dried Parsley Flakes - Cosmin - 8 g<\/a><\/div>
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S\u00e9lection de produits sp\u00e9ciale pour les sarmale<\/div><\/div>
\n\n\t\n\t\n\t\tSKU: Xp-ciorba-fasole-ciolan<\/span><\/span>\n\n\t\n\tCategories: Tous les produits<\/a>, Ciorba<\/a>, Experiences<\/a><\/span>\n\t\n\t\n<\/div>\n\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n\r\n\t\t\t<\/div>\n\t\t\t<\/div>[\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

Oups! Don’t forget to take also …<\/h2>\n

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Cr\u00e8me pasteuris\u00e9e “sm\u00e2nt\u00e2na” – Pachet de Acasa – 900g Precommande<\/a><\/h3>\r\n\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\r\n
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Jarret de porc fum\u00e9 avec os – Elit – approx 700g<\/a><\/h3>\r\n\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\r\n
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\r\n\t\t\t\t\t \r\n\t\t\t\t<\/div>\r\n\t\t\t \r\n\r\n\t\t\t\t\r\n\t\t\t<\/figure>\r\n\t\t\t\r\n\t\t\t\r\n\r\n\t\t<\/div>\r\n\t\t
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Paprika piquant au vinaigre – Raureni – 280gr<\/a><\/h3>\r\n\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\r\n
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[vc_row css=”.vc_custom_1505975428821{margin-bottom: 55px !important;}”][vc_column][vc_column_text] The ciorba with beans and smoked meat at home ! [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1605861881920{margin-top: 60px !important;}”][vc_column offset=”vc_hidden-xs”][vc_single_image image=”14027″ img_size=”full” alignment=”center” onclick=”custom_link”][\/vc_column][\/vc_row][vc_row][vc_column][vc_raw_html css=”.vc_custom_1648115178089{padding-top: 5px !important;padding-right: 5px !important;padding-bottom: 5px !important;padding-left: 15px !important;background-color: #e5e5e5 !important;}”]JTNDU3Ryb25nJTNFU3VtbWFyeSUzQyUyRlN0cm9uZyUzRSUzQ2JyJTJGJTNFJTBBJTNDYSUyMGhyZWYlM0QlMjIlMjNyZWNldHRlJTIyJTNFVGhlJTIwcmVjaXBlJTIwb2YlMjBDaW9yYmElMjB0eXBlJTIwQm9yJUM1JTlGJTNDJTJGYSUzRSUzQ2JyJTJGJTNFJTBBJTNDYSUyMGhyZWYlM0QlMjIlMjN2aWRlbyUyMiUzRVZpZCVDMyVBOW8lMjBvZiUyMHJlY2lwZSUyMHNlZW4lMjBvbiUyMHRoZSUyMG5ldCUzQyUyRmElM0UlM0NiciUyRiUzRSUwQSUzQ2ElMjBocmVmJTNEJTIyJTIzYnVuZGxlJTIyJTNFU2VlJTIwdGhlJTIwc2VsZWN0aW9uJTIwb2YlMjBwcm9kdWN0cy4lM0MlMkZhJTNF[\/vc_raw_html][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1612358613006{padding-top: 5px !important;padding-right: 5px !important;padding-bottom: 5px !important;padding-left: 10px !important;}”] Among the transylvanian rituals, there is one that we rarely escape, it’s … Continue reading Ciorba aux haricots et viande fum\u00e9e<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-15993","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/centraltransylvania.com\/en\/wp-json\/wp\/v2\/pages\/15993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/centraltransylvania.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/centraltransylvania.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/centraltransylvania.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/centraltransylvania.com\/en\/wp-json\/wp\/v2\/comments?post=15993"}],"version-history":[{"count":14,"href":"https:\/\/centraltransylvania.com\/en\/wp-json\/wp\/v2\/pages\/15993\/revisions"}],"predecessor-version":[{"id":16180,"href":"https:\/\/centraltransylvania.com\/en\/wp-json\/wp\/v2\/pages\/15993\/revisions\/16180"}],"wp:attachment":[{"href":"https:\/\/centraltransylvania.com\/en\/wp-json\/wp\/v2\/media?parent=15993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}