Trail Ciorbă de Burtă
Romanian garlic and sour soup, rebuilt from powders and a foil pouch of beef.
- calories
- 620
- weight
- 5.2 oz
- cal / oz
- 119
- protein
- 38 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 10 min
- total time
- 12 min
- water
- 500 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Backpacking
- Basecamp
- Winter / snow
- Car camping
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Freeze-dried or foil-pouch beef | 1.5 oz | stands in for simmered tripe |
|---|---|---|
| Beef bouillon | 2 cubes or 2 tsp powder | use a gluten-free brand |
| Garlic powder | 2 tsp | not a typo, the soup is built on garlic |
| Powdered sour cream | 3 tbsp | buttermilk powder works too |
| Instant potato flakes | 3 tbsp | for body, since there is no long simmer |
| Dried carrot and onion | 3 tbsp | |
| White vinegar | 1 tbsp | carried in a small dropper bottle |
| Olive oil | 1 tbsp | |
| Black pepper and hot paprika | 1/2 tsp each |
Method
- Bring 500 ml of water to a boil. Drop in the dried vegetables, the bouillon, and the beef.
- Simmer eight minutes, lid on, lowest flame that keeps it moving. The vegetables need the full time.
- Cut the heat. Stir in the potato flakes a spoonful at a time until the broth thickens slightly.
- Let it stop steaming hard, then whisk in the sour cream powder. Boiling liquid will make it grainy.
- Add the garlic powder, pepper, paprika, oil, and vinegar last. Taste and add vinegar until it reads sour, not just salty.
Tripe soup is a long simmer, sour cream, and enough garlic to be a statement. Two of those three travel. The tripe does not, so this uses pouch beef and leans harder on the parts that actually define the bowl: the acid and the garlic. Potato flakes stand in for the gelatin a real bone broth would give you, thickening the pot in thirty seconds instead of three hours.
The two things to get right are heat and order. Sour cream powder whisked into boiling broth goes grainy, so kill the flame and wait. Vinegar goes in off the heat as well, since boiling drives the sharpness off and sharpness is the point. Add it in stages and stop when the soup tastes sour rather than salty.
Packing
Everything dry goes in one bag except the sour cream powder, which clumps against salt. Vinegar and oil ride in dropper bottles inside a ziploc.
Variations
- A packet of instant mashed potato in place of the flakes makes it a heavier one-pot meal.
- Lemon powder instead of vinegar if you would rather not carry liquid.
- Double the beef pouch on a cold night; the broth carries it fine.
https://savoriurbane.com/ciorba-de-burta-reteta-pas-cu-pas-la-multicooker-slow-cooker-sau-oala-sub-presiune