Zucchini Ciorba (Ciorba De Dovlecei) - cooking recipe

Ingredients

2 potatoes, peeled and diced
1 quart vegetable stock
1 cup sauerkraut juice
3 zucchini, peeled and diced
3 tablespoons fresh parsley, chopped
3 tablespoons fresh fennel, chopped
3 tablespoons fresh chives, chopped
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons sour cream
2 teaspoons flour
1 egg yolk

Preparation

Parboil potatoes.
Mix soup stock with sauerkraut juice to make ciorba stock.
Pour into a 2-3 quart kettle.
Add all vegetables and herbs and stir well.
Bring to a boil over high heat, reduce heat and simmer for 30 minutes.
Stir well, season with salt and pepper adjusting to taste.
Add hot pepper, stir, and simmer until vegetables are cooked, about 5-10 minutes.
In a small bowl, mix sour cream with egg yolk and flour.
Stir in a few tablespoons of ciorba, mix thoroughly.
Then blend mixture slowly into the ciorba and simmer another 5-10 minutes.
Serve.