Moldavian Chorba Soup. Low Carb Recipe

by Tanya Zilberter, PhD

My grandmother collected recipes all her life. This collection evolved into a huge battered cookbook that was passed down to mother who, though less domestic than grandmother, continued the tradition. Since my family background is mixture of Russian, German, Hungarian, Armenian, Jewish and Ukrainian roots, the recipes are vast and varied.

Moldavian Chorba Soup

Moldova or Moldavia is a former USSR republic and now a new independent state in Southeast Europe. Historically, its culture is the result of many influences such as from Greece, Turkey, and Slavic peoples. All these circumstances are reflected in Moldavian cuisine, which, however, has its own culinarytraditions. For example, there are famous Moldavian corn meal dishes, stuffed vegetables, fermented vegetables, and dishes with Feta.

1lb. Beef
1 c string or green beans, cut into1' pieces
1/4 head cabbage
1 onion, shredded
1 carrot, shredded
1 parsley (stalk, leaves, and root), chopped
1 celery (stalk, leaves, and root), chopped
1 leek(stalk, leaves, and root), chopped
1/2 ts paprica powder

Kvas to taste

Sour cream for garnish

In a soup pot, pour just enough cold water to cover the beef. Boil, reduce the heat, and simmer for 1.5 hours. Remove and reserve the beef. Add beans, cabbage, onion, the roots, and carrot. Simmer for 30 minutes more. Add the greens and Kvas, boil for 1/2 minute. Serve with sour cream.

About Kvas

Kvas recipe

Kvas is traditional and very popular Slavic beverage belonging to the categoryof fermented foods. In the process of fermentation practically all carbohydratesare being transformed to CO2 by friendly bacteria giving the beverage carbonatedtexture and many valuable nutrients while removing sugars.

About my Ethnic Low-Carb Recipe Collection

My grandmother collected recipes all her life. This collection evolved into a huge battered cookbook that was passed down to mother who, though less domestic than grandmother, continued the tradition. Since my family background is mixture of Russian, German, Hungarian, Armenian, Jewish and Ukrainian roots, the recipes are vast and varied.

It is possible to screen your favorite ethnic recipes for carb content. It is also possible to de-carb them the same way you de-fat the recipes for low-fat cooking. Since I don't think that many of you ever even heard of these dishes, I will do for you the work of screening for carbs or de-carbing the recipes of my grandmother and mother (only the recipes I have tried and liked).

Russian Fish Low Carb Soups

These are not so much soups as they are broths. Ukha is a very special dish with careful instructions on how to combine different sorts of fish and cook the broth. The classic recipes date back to 15th century. There are so-called white, black and red types of Ukha.

White Ukha is cooked with fish -- usually perch or perch-pike -- that will yield a clean and thick broth. These fish are usually combined with a fleshy fish like catfish.

Black Ukha is cooked with fish like carp, crucian carp or chub. It has a very specific fishy flavour and is not as popular as the white Ukha.

The most rich (and expensive) is the Red Ukha, which is made with sturgeon, white sturgeon (beluga), and special kinds of salmon (e.g. semga).

It is possible to use sea fish like cod or sea perch. It's best to use fresh fish, but if you opt for frozen fish, don't thaw if before cooking. It is important to avoid overcooking. For a thicker broth, boil the fish in a vegetable or fish broth, not in water. If using a preliminary fish broth (with bones, spices, vegetables, etc.), be sure to thoroughly strain it before cooking the fish in it.  

Cod Ukha
Fried Fish Ukha
Kalja

Vegetable Low Carb Soups

Russian Nettle Soup
Russian Onion Soup
Estonian cabbage cream soup
Jewish Red Beets Soup

Related Resources:
| 8. Low Carb Elbows Fagiole Soup
| Russian Baked Cheesecake
| Before You Choose a Low Carb Diet
| Onion Soup, Low Carb Recipe
| Low Carb Food - Wild Salmon

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