Hungarian “csorba” soup

Another plant what I couldn’t find here is the lovage. Last summer I made a big issue of it. I searched the market for fresh leaveas and I couldn’t find any, only dried ones in the romanian and polish shops.

I got from home two roots, but they were not happy in my garden.  They died. I use it only in a soup, it’s called in hungarian “csorba”. The magic of it is the lovage what gives a wonderful flavour to this soup. Without lovage it is not “csorba”.

Last autumn I visited a farm in Bethnal Green with the kids, where they had a small vegetable garden as well.  I couldn’t believe what I saw. The farmer was cutting a huge lovage bush and he threw the leaves on the ground. I asked him straight away what are his plans with them. He gave the leaves to the chicken. He told me, here people either are not familiar with the plant, nor they don’t like it, because of it’s strong flavour. He is using it only  for lamb. He asked me if I want few.  I don’t know why I was shy at that moment and refused. I still think about it…. even now I would have leaves in salty water.

And because yesterday I had to use again the dried version for my soup, I searched the lovage market. I can buy a pack of 100 seeds with 45 p or pre order a root for 2,25 what can be mine in April. For sure I will choose the seeds. More roots, more friends will have lovage leaves:)))

In this “csorba” you need at least 200-300 g of diced pork or beef meat. This time I didn’t use any. If you use, first you have to cook the meat, and when it’s halfways done you add the chopped vegetables.  I used 3 carrots,  1 bigger parsley root, a celery stalk, 1 white onion, which I threw in the end, 2 potatoes, a quarter of a small cabbage.  When the carrots are almost done, I added a handful of green peas. Seasoned with salt,  lovage and a half liter of tomato juice.
We served it with sour cream and pickled hot pepper.
You have to try it. If I will have lovage as planned,  I’ll send you some.  Just let me know!!:)))