-
20
minPrep Time -
35
minCook Time -
55
minReady in -
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:
- Seasons:winter,fall
- Cuisines:
- Courses:dairyfree,easyfingerfoods
Recipe Description
A vegan twist on the traditional Romanian tripe soup, this ‘Ciorbă de burtă falsă’ uses oyster mushrooms for a similar texture but keeps it plant-based. Its tangy and comforting flavor makes it perfect for cold days.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, diced
- 2 parsnips, diced
- 200g oyster mushrooms, shredded
- 1 liter vegetable broth
- 3 tablespoons apple cider vinegar
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup unsweetened plant-based cream
- Minced fresh parsley, for garnish
- Crushed garlic, to taste
Steps:
- Heat the oil in a large pot over medium heat. Add the onion, carrots, and parsnips, and sauté until they start to soften, about 5-7 minutes.
- Add the shredded oyster mushrooms and cook for another 5 minutes.
- Pour in the vegetable broth, then add the apple cider vinegar, bay leaves, salt, and pepper. Bring to a boil.
- Reduce the heat and simmer for 25 minutes, or until the vegetables and mushrooms are tender.
- Stir in the plant-based cream and remove the bay leaves. Heat through, but do not boil.
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