A vegan twist on the traditional Romanian tripe soup, this ‘Ciorbă de burtă falsă’ uses oyster mushrooms for a similar texture but keeps it plant-based. Its tangy and comforting flavor makes it perfect for cold days.
Soup
Ciorbă de burtă falsă
A vegan twist on the traditional Romanian tripe soup, this ‘Ciorbă de burtă falsă’ uses oyster mushrooms for a similar texture but keeps it plant-based.
About this recipe
Method
20 min prep · 35 min cook
Heat the oil in a large pot over medium heat. Add the onion, carrots, and parsnips, and sauté until they start to soften, about 5-7 minutes.
Add the shredded oyster mushrooms and cook for another 5 minutes.
Pour in the vegetable broth, then add the apple cider vinegar, bay leaves, salt, and pepper. Bring to a boil.
Reduce the heat and simmer for 25 minutes, or until the vegetables and mushrooms are tender.
Stir in the plant-based cream and remove the bay leaves. Heat through, but do not boil.
Courses: Dairyfree, Easyfingerfoods
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