Kisela Čorba od Povrća

Čorba is the everyday soup of the Serbian table, derived from the Turkish word for broth. The sour variant — thickened with a mixture of egg and cream and sharpened with vinegar — is beloved for its restorative quality, particularly in winter. This vegetable version uses the root-heavy garden produce that cellars Serbian households through the cold months.

Serves: 6

Ingredients

• 3 medium carrots (about 300g / 10 oz), peeled and diced
• 2 medium parsnips (about 250g / 9 oz), peeled and diced
• 2 medium potatoes (about 350g / 12 oz), peeled and diced
• 2 stalks celery, sliced
• 1 medium leek, white part only, sliced
• 1 medium onion, diced
• 2 tbsp sunflower oil
• 1.5 litres (6 cups) low-sodium vegetable broth
• 2 tbsp white wine vinegar (or to taste)
• 2 medium eggs
• 100ml (⅓ cup) sour cream
• 1 tbsp plain flour
• 1 tsp sweet paprika
• 1 tbsp fresh flat-leaf parsley, chopped
• Black pepper to taste

Instructions

1. Heat the oil in a large pot over medium heat. Sauté the onion and leek for 5–6 minutes until soft. Add the paprika and stir for 30 seconds.
2. Add the carrots, parsnips, potatoes, and celery. Stir to coat in the paprika oil.
3. Pour in the broth, bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until all vegetables are completely tender.
4. In a small bowl, whisk together the eggs, sour cream, and flour until smooth.
5. Ladle about 200ml (¾ cup) of the hot soup into the egg mixture while whisking constantly (tempering). Then slowly pour the tempered mixture back into the pot, stirring.
6. Add the vinegar, starting with 1.5 tbsp and adjusting to taste — the soup should be pleasantly sour. Simmer very gently for 3–4 minutes (do not boil or the eggs will curdle). Season with black pepper.
7. Serve in deep bowls, garnished with fresh parsley.

Cook's Notes: The tempering step is crucial — never add cold egg mixture directly to boiling soup. The sourness is the defining characteristic of this čorba; adjust vinegar to taste at the end. The soup is naturally low in sodium when made with unsalted low-sodium broth — hold off on any salt until you taste the finished dish.