You guys are my favorite youtubers. You are not fake that other youtubers who are only looking for the sensational. When I look at you, I feel that you are my friends and I wish I could be there with you. Thank You!
@JetLagWarriors
2 жыл бұрын
Wow this comment means a lot! There are a lot of different ways to run a KZitem channel, and this is how we run ours :) . Glad you like it! More to come :D .
@tomdebeuckelaer6863
Жыл бұрын
I agree with born to be wasred Steve and Ivana. You say things strait to the face how you like things that you visit and what you eat in Romania.
@Razor2k3
2 жыл бұрын
Some of the secrets to a perfect Ciorba de burta are: Usually there are a lot of cow bones which are put to make the stock which contains marrow and grease, and tendons - there is a lot of flavour in that. Also, some 5 star chef tend to boil the veggies and afterwards blend them and make like a soup paste and added some to the ciorba de burta. In some restarurants Ciorba de burta comes without the veggies even though they were part of the soup. Also do not forget the garlic the more, the better. In my opinion ciorba de burta must be served with a lot of pepper, halapenos, and some vinegar for extra sourness. And do not forget LOVAGE - leustean ! Steve keep in mind that anytime you see ț it's pronounced like pi (zz) a . Forța Rapid! Ivana, in hte future, to make the sour part of the Ciorba, you have to do it gradually. Start in a separate recipient and over the sour, add gradually HOT soup little by little so that the cream wonțt have a cheassy aspect.when you consider to have a good temparature on the sour, and a good consistency you pour it in the ciorba.
@sheogorath7915
2 жыл бұрын
Cow bones, marrow, tendons and fat also all thicken the stock as well as imparting that extra flavor.
@iuliandeu4695
2 жыл бұрын
Shut up,don't tell everyone the recipe
@hippiemuslim
2 жыл бұрын
You can use fresh cooking cream and only egg yolks so the soup won't curdle and yes, you have to temper it by mixing some of the hot soup with the cream and egg yolk mixture. The sour cream ca be served at the table.
@Andreisys
2 жыл бұрын
When i make "ciorba de burta" i also do some "mujdei" on the side and add it in when i eat. You should try it.
@alecsandru8588
2 жыл бұрын
Excellent tips Catalin! The backbone of this dish is the stock you make from bones, and I like putting them in the oven for an extra taste before doing the broth. Also, an important side serving is pickled horseradish (just grated and kept in a vinegar-based brine). Next time you should try Radauteana and Aita (which means garlic).
@Valisimal
2 жыл бұрын
Ciorba de Burta is not easy to make. Kudos to Ivana for trying and for doing it so similar. 👏 Ask around for advice., especially elder people. 👏👍
@oanacamacho1980
2 жыл бұрын
In U.S. I get precooked burtă ( beef tripe) from the local Mexican grocery store.😊 Next time try to saute the onion with the pepper and carrots in a little oil, and add the minced garlic at the end for more flavor, in the egg and sour cream mixture you have to add 1-2 cups of hot soup, mix and then add it to the whole pot. And Leuştean dosen't go in Ciorbă de burtă😊 I'm glad you guys made it back to Romania, can't wait for the next vlogs, enjoy my beautiful hometown Cluj-Napoca!🤗❤
@hippiemuslim
2 жыл бұрын
Chinese and some Italian shops probably have it as well.
@adriantataru7476
Жыл бұрын
And for taste you need to boil some bones with the tripes marrow bones and tail or knee bones .....
@dumitrugudac4940
2 жыл бұрын
Hi guys, lovely to see you again in Romania ! Kudos to you for trying to prepare one of the most iconic dishes in Romania coming back from the 17th century. Actually the tripe soup along with ‘tuslama’ also prepared from cow tripe was a commoner’s usual food just like the entire category of offal. The reason you guessed, was the price, poor people couldn’t afford meat so they cooked whatever leftovers could get. Now the tripe soup: being a resident in the UK for a long time I struggled with a lot of concoctions, but = don’t forget these rules: 1 . There are NO veggies in the tripe soup except for garlic and carrot 2. You need to make a consistent cow bones stock or buy liquid stock in pouches and reduce it by boiling, stock cubes are risky due to the enormous amount of salt; 3. Check the thickness of the broth and also if it sticks to your fingers like glue. Actually that’s the whole secret of a good stripe soup; 4. If you use preboiled tripe the boiling time should be between 20-30 min., due to the type of tripe an degree of pre boiling, try it if it’s tender is ok; 5. While the tripe is boiling, fine grate some carrots, 3-4 medium ones will be ok, and pan fry it on medium heath until the oil turns orange , take care don’t burn it; 6. Sieve the orange oil and reserve it; 7. After you tried the tripe and find it tender enough TAKE IT AWAY FROM THE FIRE AND LET IT REST. take 3-5 large soup spoons separately and let it cool; 8. For 1kg of tripe and 2 litre of soup you need minimum 5 egg yolks (NO WHITES) mixed with 500 g of smantana 35% (you call it sour cream, but it’s sweeter , more likely double cream); 9. Mix the EGG YOLKES with the saved 3-5 ALMOST COLD BROTH until gets creamy and add 2-3 more large warmer broth mixing continuously ; 10. Garlic is a matter of taste buds and your stomach reliance, so my advice is to use between 2-3 garlic heads for soup as such; smash it into a mortal with a pinch of salt and a teaspoon of white vinegar; well, I think it will not be enough so take some more 2-3 garlic heads smash it the same way and mix it with oil to make a paste to serve it separately if neccesary. 11. Slowly pour the egg/sour cream into the pot stirring the mixture then slightly worm it up. Now it’s the moment to taste it and add salt, maybe garlic, but definitely the orange oil earlier prepared. Bring to boil and take aside. 12. COMPULSORY tribe soup is served hot with a side of garlic paste, oil and vinegar, if you like hot peppers, usually pickled hot peppers so you can season it as you like. ENJOY !
@JetLagWarriors
2 жыл бұрын
This is very helpful, thank you
@ratzoi1
2 жыл бұрын
And that is acctually how the restaurant recepie is ! You just need to practice more !😁
@monicabraicu6255
Жыл бұрын
Wow! Thank you for the advice! I need to remember next time when I plan to make ciorba de burta to look up your advice! Multumesc!
@habamic
Жыл бұрын
lame recipe sorry
@vezokpiraka
2 жыл бұрын
Your Romanian pronunciation is spot on for both of you. The people didn't understand you at first because it's weird to hear foreigners to ask for Burta.
@JetLagWarriors
2 жыл бұрын
Oh this makes sense. They're thinking 'he must mean burgers,' LOL
@FIFA07Pro
2 жыл бұрын
@@JetLagWarriors Stomach in romanian sounds the same: Stomac. So you should have asked for stomac, not burta. Burta in romanian means belly but those workers figured out what you meant. Lol
@otzcherry1
2 жыл бұрын
@@FIFA07Pro nu spune nimeni stomac la burta din ciorba de burta.. Daca spuneau burta de vită erau intelesi din prima.
@FIFA07Pro
2 жыл бұрын
@@otzcherry1 Burta nu inseamna stomac. Ciorba de burta ar trebuii de fapt sa se numeasca ciorba de stomac de vita. Pentru ca ciorba se face din stomac, nu din burta care e ca un fel de bacon.
@e7danny7m
2 жыл бұрын
@@JetLagWarriors no , romanians are not wth too much burgers
@denised7045
2 жыл бұрын
Nobody gets the perfect ciorba de burta on the first try (but that's our secret, don't tell anybody🤫)
@dragosnyc
2 жыл бұрын
Ciorba de burta is probably one of the most challenging and complex Romanian dishes. Just so you get an idea, my mom who has been cooking dishes for 40+ years still has a hard time nailing the true taste when made at home. That is the reason she almost never makes it. Timing and order of ingredients make a huge difference. Hint: add garlic, a bit of extra vinegar along with sour cream when eating it at a restaurant.
@adistefan
2 жыл бұрын
Ciorba de burtă is probably the hardest dish to make in the entire Romanian cuisine. There are so many secrets involved that even a very good cook can't always get it right. Also, even though widely spread across the country, the best ones are made in Transylvania, in the same way that the best mici are made in the South. It's something to do with the origins of these dishes. Mici are of Turkish influence while Ciorba de burta is more of a German/Polish thing.
@tmportmpor8830
2 жыл бұрын
Energizing, Tasty, Nourishing. „Ciorba de burtă,” a natural "red bull" from Romania
@realjx313
2 жыл бұрын
You guys are Romanian enough now to try ciorba de salata and ciorba de loboda, they are more for the summer than winter but those are a couple of soups that don't make the top 6-7 soups that people recommend but are interesting. When you are done with that, try orez cu lapte, coliva, lapte de pasare, sirop de brad and then you get residency lol
@justme7920
2 жыл бұрын
That’s a breaker panel you didn’t blow a fuse.
@494949david
2 жыл бұрын
Well , guys this is not the easiest Romanian food to make. You are amazing , I wish I could buy you guys some beers. Canadians are amazing and you guys are the perfect example, love you ❤️
@JohnAntonescu
2 жыл бұрын
Ivana, When you return home you can find both mici and ciorbă de burtă (freshly made in store but also in cans and jars imported from Romania) at ABC Delicatessen on Eglinton Ave în Scarborough. Best mici în Toronto are at Northfinch Deli. Also, other than Romania, there is very good Ciorbă de burtă in Turkey (Ișkembe).
@michellecalin9570
2 жыл бұрын
Thank You. Ivana !
@crainiccristian9149
Жыл бұрын
Thank you for the beautiful advertisement made for Romania !!!
@Scorillozz
2 жыл бұрын
Ciorba de burta is amazing. One time i ate until i couldnt move. Is from heaven. Enjoy it
@nihilsinedeo2838
2 жыл бұрын
În the eastern part of Romania we use grated horseradish mixed with vinegar instead of chili and also we boil some rice along with the vegetables.
@droxanas7221
2 жыл бұрын
Can’t believe you’re actually walking into Varzarie ❤️🤤😋. And you are getting my 2 favourite dishes there…a blast from the past. Thank you for the trip down memory lane.
@gt-c-
Жыл бұрын
The Varzarie restaurant was next door, about 30 meters to the left...
@carlahri4610
2 жыл бұрын
If you love ciorba de burta, i suggest to also try (if you didn't already) ciorba de pui a la grec and ciorba radauteana
@justme7920
2 жыл бұрын
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ for the effort and seemingly for taste also, Steve liked it, well tbh his stomach juices must have been overflowing that day after watching Ivana eat at the restaurant in the beginning of the video he even ate sour cream with bread 😂
@JetLagWarriors
2 жыл бұрын
lol right in every way
@rusudenes8549
2 жыл бұрын
@@JetLagWarriors dont worry, sour cream with bread, I eat it all the times
@diti9049
2 жыл бұрын
Great Romanian accents, both of you
@amadea6135
2 жыл бұрын
After Ivana ‘tried’ half of your cabbage dish, she’s asking: ‘are you still hungry after all that?’ 😂😂😂
@babalala32131
2 жыл бұрын
The food so good she’s eating your food man haha you both should’ve had 2 portions haha . Man I love when I see you just hungry and wanting more and more that brings proudness to us Romanians . Thank you
@gt-c-
Жыл бұрын
Yep...when in Cluj...you keep eating...no care about the weight...!!!
@sebaka19701
2 жыл бұрын
Hello! the secrets of belly soup - also boil large beef bones, cut, with the marrow in the middle. You take them out after about two hours. The soup must boil for at least three hours.
@victorandreinegrea1249
2 жыл бұрын
Iubesc ca v ati intors in Romania💓💓💓poate intr o zi veti veni si in TARGU-JIU
@rhadoo4u
2 жыл бұрын
Watch JetLag Warriors for mici and ciorba de burta addiction 😀 Welcome back to Romania !
@Sabinathor
2 жыл бұрын
Ciorba de burta is that exception that confirms the rule. Usually, Romanian food courses are better cooked at home. Ciorba de burta is never better at home comparing to a traditional Romanian restaurant.
@raduvoda823
Жыл бұрын
Îmi place când vad o femeie mâncând cu poftă o mâncare adevărată...Fără fițe!
@florinp1557
3 ай бұрын
👏👏👏👏👏❤️👍🙏
@cristitib7364
2 жыл бұрын
You guys are at the restaurant called "La Varzarie". been there 2 years ago. And had tripe soup and "varza a la cluj". Cluj is wonderfool. I am a romanian living in the next door to Toronto Mississauga.
@alexmn00183
2 жыл бұрын
There's a saying: For us romanians the best vegetable is pork!
@chrismac3696
2 жыл бұрын
You were eating VARZA A LA CLUJ! A local specialty! It just brings back memories of my childhood, when my grandma used to make it for me!! Enjoy your stay, guys! Love your videos! They are so refreshing! Keep it up. Chris/NY
@WRITERLY123
Жыл бұрын
Having stayed in Sibiu for a year, I get sentimental watching this video. Steven and Ivana were our guests, when they stayed in Karachi, Pakistan. The Airbnb they booked was run by me. Lovely couple and proud to host such lovely guests.
@erogke32
2 жыл бұрын
love you guys, come to Bucharest and let s have lunch together. My treat. Or we go seaside to a good fish restaurant, just let me know
@emilcalin2758
2 жыл бұрын
Yo yo yo..... like your guys videos... next time when you visit romania again maybe i could be ho,e as well and i can show you romania from a chefpoint of view and explain you the exact traditions and explain what you guys are eating and the history behind. Regards
@alexandrupatru2892
2 жыл бұрын
You keep surprising with every vlog you do, it's heartwarming to see you try local Romanian recipes, even when in other countries, to go that extra mile to get the taste right, share with loved ones or strangers, not afraid to discover real people in non-touristy areas, even go to football matches and go with the flow or learn to pronounce words the right way. You guys are My favorite youtubers! Wish you all the best!
@OneTireFire
2 жыл бұрын
Btw, if you like ciorbă de burtă but don't like the stomach part, then you can try ciorbă rădăuțeană (many recipes online). It also works with pleurotus mushrooms, if you want a similar texture to the original.
@blu9371
2 жыл бұрын
Y'all are amazing for real...❤ Thank you for y'all support for Romania 🇷🇴😇❤
@ramonab7942
Жыл бұрын
I love you guys 💖💖💖💖💖. I live in Germany, but I cook ciorbă de burtă, ( I am from Brașov , Romania)
@AndreiIleanu
2 жыл бұрын
Loved this vlog. Ivana has decided to try and cook one of the most technically challenging soups in Romania, so I'm not surprised it didn't end up looking like proper ciorba de burta 😂. I know a lot of cooks who don't know how to properly cook it - it takes a lot of time and experience to get to do it well (and a great recipe - different parts of Romania, have different variations of ciorba de burta). Next time you eat it, you should try this: I always season it extra at the restaurant - 1 spoon of vinegar, 1 spoon of sour cream and 1 whole serving of mujdei (traditional Romanian garlic "sauce"). For me that's the only way to eat tripe soup.
@JetLagWarriors
2 жыл бұрын
Thanks for the tips, Andrei!
@24alecto
2 жыл бұрын
Yeah, that's the only way to eat it propperly. Extra sour cream, extra mujdei ( garlic ) , extra vinegar. And crunchy sourdough bread. Yummy, i m going to order myself one right now, the craving is too great :))
@bokkie2650
Жыл бұрын
In Transilvalnia they don't bring you mujdei, only sour cream (but the soup already contains a bunch) and chilly. This I've seen in the south, the mujdei thing. The garlic should be cooked in the soup, some at the beginning, and some added at the end. But definitely no raw garlic in the soup...
@ingklein928
2 жыл бұрын
Hey guys, it's great to have you back in Romania. I have to say, your Romanian is absolutely amazing and you're getting better at it everyday. Enjoy your ciorba de burta! P.S. Ivanna, you just made my day with your comment: Because, you know, they have vampires here! 😄 Love you guys! 🤗
@heatherskandal5738
2 жыл бұрын
I'm cooking it in Amsterdam as I'm watching! You have to put hot soup little by little over the eggs in order to not separate :)
@valerianepartenie1013
Жыл бұрын
Romanian here... Watching you eating ciorbă de burtă my mouth is heavily watering!!!
@IrinaIonzxcv
2 жыл бұрын
This is the youtube Queen of Romanian cooking and more. Her tripe soup recipe here: kzitem.info/news/bejne/tniYmaOVnqKHq44 . It's subtitled in English, if you ever wanna give it a go when you're back in Canada
@ScarFo92
2 жыл бұрын
Glad to see you enjoy the foods you love, again and perfecting that ciorba skill hehe :D . Cheers guys :)
@foxtrotcalifornia5492
2 жыл бұрын
I LOVE YOU GUYS
@felicialuca7480
2 жыл бұрын
It’s so nice seeing you preparing ciorba de burta! I also saw you cooking mici in Canada! I’m really impressed of you!!
@daniko2022
2 жыл бұрын
The simple recipe I allways do at home:For a better taste you should cook first in some oil,the grated vegetables untill the oil turns orange and they are already cooked,then put the burta in,then add the salt,piper ,water ,2 bay leaves , the choped red pepper and let them boil for 1,1 1/2 hour till the burta is soft and done.Then put the grated garlik (much of it,like 5-6cloves ),let them boil toghether afew minutes ,then add the sour cream.Forget about the egs.It's too complicated to make it right and the taste is the same without them.Experience needed😇Enjoy.
@mirelaele
2 жыл бұрын
You must try ciorba radauteana👍
@preciousstone6878
2 жыл бұрын
I really like to try the tripe soup!!! Something very different from asian recipe. Good job Ivana...! I m going to google for the recipe.
@andreeanersesian7960
2 жыл бұрын
Hi guys! I love the fact that you made ciorba de burta! The secret to making a good sour cream sos that blends, you need to just mix the sour cream with the egg yolks, not the whole egg. Add that mixture with either hot water, or part of the soup liquid to make reach the soup temperature. When that is done you pour it in the whole soup and stir for like five minutes continuously. It will blend perfectly!
@andreeab5158
2 жыл бұрын
That’s it! True!! 😊
@julianagrigorescu3718
2 жыл бұрын
It depends on the way tripe is processed. White tripe in Canada is ready in 1 hour.
@CristianConstantin-k6k
5 ай бұрын
Ivana, you are unbelievebel good cook !! Better than many romanians !!😂😂❤️ Cristian
@BB-pb3hv
2 жыл бұрын
The thing is with sarmale and ciorba de burta is that no matter how many restaurants or home made ones you try, the taste texture smell and what not will be different every single time. Mici for example tastes like mici kinda everywhere but sarmale and ciorba de burta nah 🤣🤤
@nicanghel5061
Жыл бұрын
As far as I remember there is a country in Latin America where they cook cow stomach too
@seZarTV
Жыл бұрын
Usually Ivana has a better pronunciation but this time, for ciorba de burtă pronunciation I would give her 9.8 points and 10 points to the guy. Sorry but I didn't catch your name. When you have time maybe you want to check "Ciorba de petarde" on my channel, really tasty and petardous.
@raresstoian3284
2 жыл бұрын
gosh i am hungry now
@petrumarcea7817
2 жыл бұрын
Hi guys. So, for successful "ciorba de burta" first you have to fry in sunflower oil a bit (5 minutes or so) the onion and carrots (at least, you can fry all vegetables, no problem there) and then put the water to boil them. This will give you the yellow color that Steve looks for and also the oil that he talked about been missing from your ciorba. Second, the sour cream eggs mixture should be done only with yolks and, before put it in the pot, you have to take hot water from the pot and put in it, one ladle at a time and mix, until the mixture it is pretty hot. This way the sour cream egg mixture will blend in the soup. What happened to your soup it was that the soup was very hot and the mixture was very cold when poured in and this is why the sour cream egg "sauce" didn't mix that well. Lovage (Leustean) doesn't go in this soup but you can try to put "Gogosari murati" (a kind of pickled pepper, it is roundish in shape).
@alexandraroxanamoraru9979
2 жыл бұрын
Omg! You guys are amazing…I live in Canada and till now I didn’t manage to find proper tripe for ciorba de burta…then again I live in an area that has no Romanian/eastern European grocery stores…😜 so if you go in GTA or Montreal area you can check the Romanian grocery stores so you can find all the ingredients that you need…for all types of Romanian dishes!
@crissnickers_frog6689
2 жыл бұрын
i like it to,........why? is to good to be true......and you can drink a lot of beer after ,......i hope see you @ october fast OrA_"DEA"
@m0rc0v
2 ай бұрын
being a romanian (from Cluj) , it's lovely to see how you try our cuisine, especially the "ciorba de burta" :)) perfect pronunciation btw! It's not an easy recipe, but you did it ! congrats! .... btw: "it's not a problem!" is a typical thing for romanians :)) really, these things are not a problem for us :)) the problem with those dots in the soup, is that you reached the boiling point for the sourcream+eggs. Congrats, again !
@PopescuSorin
2 жыл бұрын
the Romanian drivers are so courteous because they'll lose their driving licence and get a big fine if they dont stop at a crosswalk. now you know :P
@RangerBadger19
2 жыл бұрын
You must try french fries with sour cream...
@mihayy2000
Жыл бұрын
One of the very few foreigners that enjoy Ciorba de Burta. Thumbs up!
@andreeab5158
2 жыл бұрын
You’re so funny looking for ,,burta’’ to prepare ciorba de burta😁😁👏👏👍👍🙏🙏
@alexandrahass4193
Ай бұрын
Ivanna, your version of the sopu is actually better, restaurants usually make traditional dishes more oily and spicy. Nothing beats home made tripe soup. Yours was fantastic, looked exactly as it should
@haniaj2023
2 жыл бұрын
i'm wondering if the reason you're in Romania is to meet up with Dodo Travelers and start an epic road trip across eastern/southern/central europe as romania is kinda like the centre of it all...
@alexia2189
2 жыл бұрын
Hey, guys! Next time when you mix the eggs with the soup, bring the soup in the eggs bowl to bring it at the high temperature before mixing it all together. Thank you for trying to make Romanian food!
@ppconstantin
2 жыл бұрын
I will cook this soup for you but you need to come to Switzerland, Zurich 😁😊
@lauratimpu8955
2 жыл бұрын
At any point you can add more vinegar.... Even while you are eating.
@gutanandrei4415
2 жыл бұрын
Congratulations for the cook! :D I would eat it for sure. :D We love you guys. You saw these "dots" of sour cream, probably bcs you added the sour cream when the soup was hot. you need to let it rest first. :D But rly nice job!
@Profet19
2 жыл бұрын
We love you allready guys buuut too soon for something like ciorba de burta, that is expert babushka level. 5 stars for trying.
@slickclick1814
2 жыл бұрын
Weirdly enough, I love my home country (Romania, obviuosly) and Everytime I feel a bit under the weather about the country, I watch you guys and suddenly feel blessed again to be Romanian. Haha I love you guys and Thank you, Thank you Thank you for being here and promoting this lovely underrated country! ♥️
@sorintimofte3809
Жыл бұрын
That .. burta.. it’s not a lot ..like a quantity..! I just cooked this kind of Ciorba .. recently.. when my friends from Toronto visit me.. ( 4 of July..) and was excellent..! Of course I started.. a slowly boiling a beef bones ..Funny .. you make me remember about 12 years ago.. I had a friend from Shenzhen.. ( she was merry with a American..) and everything was great .. but after I show her .. and I tell her everything about how to cook,, ciorba de burtă..’’ nu a mai venit la mine ..!
@KG72
2 жыл бұрын
Ciorba de burta is best early in the morning when you have a hangover 🤢. Take this advice from a romanian who lives in Mississauga.
@TechNewEraa
2 жыл бұрын
Man , the 2 nd sour cream was for Varza a la Cluj, to put it on top. That's how we eat it! Delicious... For the oil you have to sote theveggies... and for the mix ... you should bring the mix to the soup tempreture before add it to the soup. You put some hot soupe into the mix till have the same tempreture. And mix well.
@mujexzilla
Жыл бұрын
"Romania a good place to take a walk" - oh the irony.... you should visit Bucharest and walk around the city every day, chances are you'd almost get hit by a car at least once a day.
@danleca2120
2 жыл бұрын
you also need grilled sour paprika pepers, not fresh ones for the recipe, it's a very huge difference if u add that, it makes all the difference.. also u need to only fry the carrot in oil, to get that orange color. but only the carrot, the other vegetables goes to boil. also, u should never put your sourcream egg mixture straight into the pot. u need to add soup to the mixture slowly while mixing very hard so your sour cream doesn;t go cheesy and make the little white bubbles. That happens beacuse of the sudden and drastic temperature change. That s why u add soup a little by little on your mixture while mixing really hard untill you actually get it to the same temperature as the soup, than you can pour it back inside the soup pot while mixing.
@entity22
2 жыл бұрын
best to use fresh tripe that isn't pre-cooked, u can easily boil it well in a pressure cooker, the pre-cooked one(frozen or not) loses some of its flavour and thus the ciorba itself is more bland. Then ofc the broth made with cow bones and all that, that's where the flavour really is in a ciorba like this
@engr100viki5
2 жыл бұрын
my best bro ken steve sis ivana our best grandma queen elizabeth || is died in age of 96 years my heart is crying rip 💐😢✝️ my best bro ken we must have to celebrate our best grandma queen elizabeth || mourning for nest 7 days thank you for your huge respect against cpec friendship countries lot of love from your best bro viki 💙
@cristinabb9956
2 жыл бұрын
I made all sorts of soup but never tried ciorba de burta because it is very complex so I did not bother. You get a 10 for acctually making it! There are some condiments you must have missed and that s why it doesn t taste the same.
@Daniel-zx4sv
2 жыл бұрын
best advice: when you need something or you are searching for something, just ask the people! here or on the street 😂😂❤
@georgianapopescu1333
2 жыл бұрын
Did you add enough vinegar to the soup? That must be it. Also, you have to wait for the soup to cool down before adding the sour cream, or else it's gonna curdle (what you guys were saying about the mixture of sour cream and egg)
@adimih2120
2 жыл бұрын
Just FYI, you can find tripe in US and in Canada at the Mexican carnicerias
@petersolomon5847
2 жыл бұрын
Don't mix all the egg, you only need the yolk and then your ciorba will be creamy!
@biselectro
2 жыл бұрын
when I cook Ciorba de Burta ... I use 2 kg burta
@dianegreig4627
2 жыл бұрын
10 stars for making this soup!! Good work. Keep safe, healthy and happy.
@AutumnMurder
Жыл бұрын
the eggyolks make the ciorba yellow
@mihaelanita545
2 жыл бұрын
BRAVO, IVANA !👏😘😘
@celest_light
Жыл бұрын
Good luck it is a very difficult recipe ..but you start prety ok!! 😄
@abdikaryasumedang
2 жыл бұрын
Woow cepat sekali anda berpindah pindah tempat, seperti memiliki pintu doraemon hmmm mantap, saya menyukai perjalanan nya. Terimakasih video nya sangat menyenangkan
@zerefcifer
2 жыл бұрын
For burta (tripe), locate a Kaufland supermarket. Where there are mici caserols, you will find tripe there in a caserol. It's already cut. You can't miss it. If you try and do it from scratch, it's a LOT more complicated. You can't find it under 900g as far as I know. The frozen one is just the tripe, not the whole soup. You still make it. But it's like I said above, already cut and removed the stomach things... I don't know how to say it, but buy the frozen one. It's how most Romanians prepare it.
@lutoiudaniel3114
2 жыл бұрын
Nice and funny video!!! I love it 😊😊😊
@iskandartaib
2 жыл бұрын
In Arabic (especially North Africa) "shorba" means soup. Probably the same word.. Just a coincidence.. one of the stalls at the Pasar Malam last night had tripe for sale. Some guy from a mamak restaurant bought all of it (3 kg!). If I were doing this I would cook the tripe first in a pressure cooker.
@Valisimal
2 жыл бұрын
It comes from the turkish ,,çorba'' because in the middle ages we had battles with the Ottoman Empire. And many words are from turkish. Ex: ciorba or duşman - düşman (enemy).
@cafta
2 жыл бұрын
In Romania , Ciorba and Soup are two diferent things.
@denisaclara4072
Жыл бұрын
Surely is not a coincidence. The word is is the same in Turkish probably borrowed during their time ruling the middle east and spreading in Eastern Europe.
@iskandartaib
Жыл бұрын
@@denisaclara4072 The coincidence was the tripe for sale, actually.. 😁
@denisaclara4072
Жыл бұрын
@@iskandartaib 😂😂
@GrayDark617
Жыл бұрын
Great job! The sour cream should be mixed with just a little bit of hot soup. Brought slowly to temperature. This way it will mix nicely with the rest of the soup. Also the mixture must be added slowly. For your restaurant yellow color and oil bubbles, you should cut a carrot really really thin and then fry it in vegetable oil, with a dash of red paprika. You just mix the resulting yellowish oil with the soup, but not the carrots. It is mandatory that you add the garlic right at the end of cooking, raw. And lots of it! You can also use beef bones for a stronger broth. Hope this helps! You guys rock!
@lalalala666
2 жыл бұрын
Cooking ciorba de burta yourself: 150 romanian points for Gryffindor!!! :D
@Gabriel-dc4li
2 жыл бұрын
Great video , just add egg yolks to sour cream(garlic a must) , mix ... Mix hot soup over the cold sour cream not other way around (for the top orange coat , just fry 1 grated carrot in a bit of olive oil , and pour them in the soup )
@mariusstef3445
2 жыл бұрын
Ciorba de burta is awesome in Oradea at Papi
@EnyTheWitch
2 жыл бұрын
CIORBA DE BURTA RECIPE : In a large pot, put oil and the grated carrots. Saute them and then add two large whole onions but without the peel and 2 more whole carrots and a celery cut in two pieces. Then you put water, salt and belly. Leave them to cook until the vegetables are cooked. Take out the vegetables and let the belly continue to boil until it is soft. When the belly is cooked, add Knor cubes or something to flavor it. Then in a bowl mix two egg yolks with cream and crushed garlic. Then turn off the heat on the soup and with a ladle pour the soup over the mixture, slowly and stirring. When the bowl is almost full, pour everything into the pot. Mix in the pot, put the lid on and let it rest for 15 minutes. Large vegetables must be removed from the soup, you can leave the carrots if you like them. Put the vinegar directly in the plate so that the cream does not separate in the pot.
Пікірлер: 535