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Ciorbă de dovlecei cu usturoi, afumătură și iaurt sau smântână - în stil ardelenesc | Savori Urbane
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Jul 15, 2025
Am creat, cu ani în urmă, această delicioasă ciorbă de dovlecei cu cartofi, cu ceva afumătură (costiță, bacon sau cârnați), cu zarzavaturi, cu usturoi și dreasă, la final, fie cu iaurt, fie cu smântână. Practic este „zamă” de vară, în stil ardelenesc, care a plăcut foarte mult atât familiei mele cât și miilor de cititori care au testa deja rețeta publicată pe blog: https://savoriurbane.com/ciorba-de-dovlecei-cu-iaurt-usturoi-si-afumatura/ Ca tehnică de gătire ea se aseamănă, oarecum, cu ciorba de salată verde: https://savoriurbane.com/ciorba-de-salata-verde-cu-afumatura-zama-de-salate/ INGREDIENTE 1 kg dovlecei 200-300 g afumătură 500 g cartofi 2 cepe 2-3 morcovi 1 căpățână de usturoi 2 linguri de ulei sare 500 ml lapte !PENTRU DRES 300 g iaurt gras sau smântână verdeață tocată (pătrunjel, mărar) Am pomenit despre următoarele rețete: Ciorba de salată verde (zamă de șelate): https://youtu.be/16elQUv-cSA Cârnați ardelenești de casă: https://youtu.be/y15WWEIwP_o Salată de crudități: https://savoriurbane.com/salata-de-cruditati-reteta-simpla-sau-cu-dressing-cremos/ Dovlecei pane: https://youtu.be/dn3a88jr8wg
View Video Transcript
0:00
Ciao, deers
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What have I put greens in here, right now? In the tastiest zucchini soup with garlic
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parsley, dill, with smoke, it can be with smoked sausage or smoked ribs, with kaiser
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it also has a little potato. And we'll finish it with yogurt or sour cream
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That's how Transylvanian style is made. It resembles lettuce soup in terms of technique
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Look how thick and tasty it is. No, let's see how I made this good soup. Zama diludata
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as they say in Arab. No, let's see what ingredients we need for this delicious
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zucchini soup with smoke. It also has potatoes and garlic, yogurt and milk. This is a creation
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of mine. A few years ago I made it. I like how it turned out. A bit of a picture, of course
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and in written format published on the blog for several years and tested with great success by
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many readers. They liked it. Basically, I followed, so to speak, some basic Transylvanian
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Bannett principles that we also apply to lettuce soup. Lettuce soup, as it is known in the rest of
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the country. We don't have soup, they are all stews or soups and they use dairy products there
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and there is milk yogurt and so on garlic dill parsley onion and so on
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and then i thought of making my own soup with what i had in the fridge and the result was very good
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now i adapted a bit in the sense that i used smoked meat a piece of smoked ribs
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a kind of kaiser pork belly and it also had some ribs
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this time I want to use a sausage thread sausages made by us according to my mother's
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Transylvanian sausage recipe from Sibiu we have a video and look how delicious it is dried it was
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cold smoked of course it was kept in the pantry until it dried at this stage and then we froze
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it so it wouldn't harden anymore I still have some of that dried that we can cut into very
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thin slices and eat on bread with butter. And then the ingredients are as follows about 1
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kilogram of zucchini. I also have indigenous zucchini here, so to speak, with this light
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green skin and zucchini type. In Italy all zucchini are called zucchini, but here we
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know these as drepsichini and this is garden zucchini. Now this one usually has a bitter
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skin and I'll have to peel this one. Of course you've already washed it. There's not much
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need for zucchini. Then for 1 kg of zucchini I have half a kilogram of potatoes. Ready peeled
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potatoes. Put in water here. About 200 grams of smoked meat. I don't mind if you put 100 grams
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of sausage, 100 grams of bacon or a little smoked bacon. Whatever you have on hand. You can put 300
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grams. Why not? Onion. I have two green onions here that are already with the formed head
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brought by a lady from the orchard from her own garden the same goes for carrots and i'm telling
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you that on the blog i put a carrot here i really liked how these carrots are you can see that they
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were taken from the yard they are uneven each with a different shape and i said let's put them all now
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if you want put less you can't go wrong then we need a head of garlic about eight cloves of which
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will divide 4 at the beginning, 4 at the end, about 2 tablespoons of sunflower oil, parsley
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dill and for the dairy, 500 milliliters of milk. I will use sweet milk, and at the end
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to thicken the soup, then I will add the second part of garlic, the herbs and about 300 grams of
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yogurt. Plain yogurt, to be sour. If you want, add sour cream with 10% fat, but I do this with yogurt
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because we like it because it is a little sour and it complements all the tastes and flavors very well
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And then I start by cutting the carrots, the onion and the sausage
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because these will first be sauteed in a little oil to give them some very nice flavors and then
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we come with the potatoes and later the zucchini, because they cook very quickly
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And of course we need salt too, because I have a teaspoon and a half, too, that's to taste. I don't
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put pepper in this soup. I cut the carrots into slices like this because I want them to be in the
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soup at the end. I'll still say soup, because we don't use the term soup in our family
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nor in our friends, but you know what I'm talking about. So they'll cut the carrots and they'll be so tender, they'll smell so good
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I have another link from this round. Just a good raw vegetable salad. Look
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Carrots are worth enjoying. These are fresh seasonal carrots I leave you the recipe for raw vegetable salad Which with grated carrots It has a very nice creamy dressing but with yogurt
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The dressing isn't very fatty. And I also have apple in it, in the composition there
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in the salad, apple, grated and with walnuts. That's a bit good. As I cut them, I put them in
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the pot. I chose a bigger pot here. It's going to be bigger than smaller, that's what I'm saying
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And then I start with the carrot. I don't cut the slices very thin either, because afterwards
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I don't want them to fall apart from cooking, because this is going to be the one that's
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going to cook the longest. No, let's solve the sausage. Look how delicious this is. I
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can't take the guts off now because it's not dry enough. So I'm going to put it in with
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guts and cut it into slices about half a cm thick. It's a must to start with the carrots to warm up
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a little in the oil and the sausage because it will have a different flavor. I said, you can
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put smoked ribs, bacon, smoked bacon combined with sausage, whatever you have on hand
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Then you can also do it with smoked pork bones, which are the cheapest, and with cream or Polish
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sausages. I'm sorry, you put it at the end because today you're ready to cook
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Our grandmothers also knew how to feed their families cheaply. From there we learned to improvise, to look at what we have on hand and do with that
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No, now for the onions because I have this green part. I would put that in at the end
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I don't let it boil like that. Look, I also put some garlic cloves for the end
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To have them and then from the first I put the onions, these white
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red parts and the beginning of the codice. If you want more onions, you can put more, you can use old onions, of course
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don't cut them very finely, because it's soup. It will boil all the way through
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We won't see the onions there anymore. And that's how I do the other one
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And garlic. These are the ones that go in the first round
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Then they're so small and tender that I simply crush them. Look like this with the knife. Water
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This is fresh garden garlic. good it smells. And we save the mousse for the end, because cooked garlic has a different taste than the
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one we put when the dish is ready. And like this, I put the onion and garlic on top of the carrots and sausages
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I always put the back of the squash. And now I put the 2 tablespoons of oil
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A teaspoon and a half of salt and we go to low heat under the lid to simmer so that we
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saute without browning until the carrot with the onion and sausage are sauteed on the back
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Look, the diced potatoes are cut like this. are the first to go into the pot because they have a longer cooking time than the zucchini
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You see that I cleaned this one. These ones don't have a skin. So I quickly cut the potatoes
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and then we go to look at what else is there. And I'm going to dice the zucchini exactly
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the same way. Only they will go in later to cook and so on
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Not the last one. And while I'm on this topic, I can also start
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with the zucchini, because nothing is sizzling back there yet. I'll show you how I make them
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like this. And then it's easier like this. And about 1cm thick. Just like that, diced
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as they say. And they'll boil in a few minutes. Right at the end I add them. And once again
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and like that. Like that and like that. No, and that's how I make them all
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Let's make one of these too. Like that The easiest thing is to work with smaller pieces You see this is much denser Because that why I like it when I make fried zucchini I leave you the recipe That how good fried zucchini is
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Of course I make it with zucchini. It's not as watery as these. It has a different density
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It becomes so creamy after you fry it. How good it looks. Hum. You should make my fried zucchini
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recipe too. And you'll see that that Viennese style crust, just like the Viennese schnitzel
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creates a barrier and doesn't allow the zucchini to soak up the oil
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like when you just coat it in flour and egg. With breadcrumbs, it's delicious
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And of course, I'll recommend the recipe, since we're talking about zucchini
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that zucchini souffle that's puffed up like a pillow with cheese. Look how delicious the souffle looks
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And look, by the time I finished telling you, I was almost done with the zucchini
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But now I'm going to stop. Let's go to the pot to see what happens, because the potatoes need to be put in first and then we'll come back to the zucchini later
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Let's see. These take about 4 minutes, but they still have to sit
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it. And the carrots are on low heat and they lose a little of their color now. Why? Because their
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pigment, beta-carotene, is fat-soluble, it dissolves in fat. That's why you can't make a 100% diet
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soup without a drop of fat, because it has no taste, no aroma, because fats are the vehicle of aromas
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And on a diet, but good dieticians know and recommend at least a teaspoon of olive oil
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lard, butter, I know what a diet is like. I need to leave it for another 3 or 4 minutes, but on low heat
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Let's see. Look at the frozen flour here, because I don't want to fry anything at all
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Wow, what good aromas. Homemade smoke is just smoke like the world with cold smoke
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Now I put the potatoes. I fry them a little here too. Like a minute or two
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Without a lid. That's why these flowers are soaked in now. The aroma of smoke and onion and garlic
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Nothing is fried. I don't have burnt garlic. God forbid because I don't like that
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I also prepared it here with water. I'll pour it right away. About a minute
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it. I mix everything here well and leave it like this without the lid. The heat is medium
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now, it's not even low. In the meantime, I've also prepared this zucchini. The bowl is coming
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later. First I have to boil what's here. You can hear it starting to sizzle. What a treat
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This is a flour and potato dish. Eat it like this with less water, made into a stew
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Add cumin vinegar and a pinch of salt and you have a potato stew with onions, garlic
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sausages, carrots. No, and now I have 2 liters of hot water that I pour it on
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I increase the heat and wait for it to boil. Water, since I boil the potatoes, no, these are small, I say I don't know, I'll let
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them boil for a few minutes, because after that I'll add the zucchini and they'll continue
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to boil too. I can put the lid on it so it's open
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Look like this. And that's it. We'll see when we add the zucchini and the milk and the green onion stalks
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No, let's see how our potatoes are. Almost done on the test
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No, now is the time. I'll add the zucchini. Being careful not to splash when I put it in here and of course it still needs liquid
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and I told you that I add about half a liter of new milk and that's how you make that lettuce soup
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Just about how much milk I have here, so I'm adding almost all of it
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About like that. Of course I'll taste it for salt. We're getting close to the end
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How delicious the sausage paprika turned out. If you want more sausage, I told you, you can add even more
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And now without the lid, so the milk doesn't swell, let it boil for a few minutes until
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the zucchini softens and prepare the yogurt with herbs and garlic for the end No look how delicious it is Smoked zucchini soup with sausage in my case with milk garlic
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And now comes the final finishing touches. Being such a big pot, I won't put either sour cream or yogurt directly in the pot
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I advise you to do the same. It's best to put it directly on the plate, because you can't know what type of yogurt it is, because I had it cut
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It worked with one, not with another. And so that the whole soup looks like cheese
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So it's better to put it individually on your plate, which is what I'm going to do
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But before that, while it's hot, I turned off the heat for about 5 minutes because you
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can see that steam is still coming out. I'm going to add the greens and in addition to the garlic cloves, you cleaned a few for
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me because we like more garlic, but you put as much as you think. No, 4
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I have that much here again. I doubled it. Green onion stalks, a little parsley and dill
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I'll put the garlic through the press. You can also chop it with a knife if you want
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I'll put it directly in the pot. If you have green garlic, how nice it is to put it with the green stalks
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Now they're almost out of season. And I'll chop all the greens right away and add them too
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It already smells like salad soup. I told you that it's typical of milk, with greens, with smoke
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Let's chop everything here as finely as possible. And I'll also add the dill stalks so that they're aromatic too
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too. And give it a chop. So that we don't have any big parsley leaves left, like that
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annoying one. It sticks to your teeth and the roof of your mouth and you choke on it
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And now with the back of the knife I'll add the greens that bring this whole soup back to life. It gives it freshness. It smells so good. Garlic, green onions, dill, parsley
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No, it looks different. Let it infuse a little and we can move on to serving
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Look what came out a little carrot. Let's taste it for me. No, a slice of sausage shouldn't jump
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over the edge like that. It's full. You can put twice as much smoke, of course, as I put it
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And now let's see how it looks. It also has potatoes and zucchini and sausages and carrots, everything to eat
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We still have to add broth because we're not eating stew here. Look, let's eat a little bit and top it with dill
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no look how delicious there's also the paprika from my rad sausages let me add a little more
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sausage here and one more just to give the sausage a portion as they say right no let's see
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i told you now everyone puts what they think sour cream or yogurt
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I have a little sour cream here and I'll put it like this and then mix it
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And I mix the sour cream nicely. Whoever wants can put yogurt
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whoever wants can put a little vinegar. Amateur and stuff like that. Now let's taste it
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How good it is. We have it with zucchini, with ludeda. The smoke one does the same here
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That's the truth. We also have potatoes and carrots, the fresh aroma of dill, a great soup
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A lot of people told me that the kids liked it, so do it
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We have a lot of recipes with zucchini souffle. Fried zucchini, zucchini pudding, zucchini tart, baked zucchini, stuffed with cheese
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stuffed with meat, zucchini sticks and so on. I also have zucchini jam
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Look here how it looks with vanilla and lemon. The zucchini pieces taste like pineapple, to top it all off
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Zucchini zakuska which is very tasty. I'll leave you all these recipes there in the description where it says more
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If you liked it, give me a like, appreciate the video, subscribe to Savori Urbane because
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there will be many great recipes to come and share my work
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I kiss you and I look forward to seeing you next time. Ciao
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