Ciorba de pasare de tara cu bors

De catva timp tot primim carne de pasare de tara. Cum carnea de pasare de tara nu se preteaza la un gratar sau friptura la cuptor, singura solutie este sa devenim cat se poate de inventivi si sa facem o reteta pentru care e obligatoriu sa fierbem carnea.
Supa de pui cu galuste, cu fidea, a la grec, sunt deja variante de care ne-am plictisit. Asa ca de data asta am optat pentru o ciorba de cocos acrita cu bors.

– 500 g carne de pasare
– 1 ardei kapia
– 1 ardei verde
– 2 morcovi
– 1 radacina de patrunjel
– 1 pastarnac
– 1/2 telina
– 1 ceapa
– 500 ml bors
– 3 linguri bulion
– sare
– fidea
Am pus carnea de pasare la fiert cu putin sare in oala de presiune. Cam intr-o jumatate de ora a fiert.
Radacinoasele le-am pus intr-o alta oala si le-am fiert cu sare dupa care am scos telina, lasand restul in ciorba. Apoi am pus carnea si supa din oala de presiune peste legumele fierte. Am adaugat ceapa si ardeiul si le-am fiert impreuna inca putin. In final am adaugat bulionul si borsul si am mai fiert ciorba cam 10 minute. La final am pus o mana de fidea pe care nu am fiert-o prea mult (dupa indicatiile de pe pachet).
A iesit o ciorba gustoasa, acrisoara si plina de legume.Puneti verdeata dupa gust, de care doriti-eu am pus patrunjel.

Eu nu gatesc prea des cu bors, motiv pentru care am cerut cateva pareri. Iata ce am aflat:
– borsul fie nu se fierbe deloc impreuna cu ciorba, fie se fierbe maxim 10 minute pentru a nu avea probleme cu stomacul.
-se foloseste bors proaspat, tinut la rece, de preferat de la tarani. Sub nici o forma din cel de la plic.
-borsul se foloseste in mai multe feluri de ciorbe; eu stiu chiar o varianta de ciorba de fasole cu afaumatura si fasoale boabe.
Daca v-am inspirat sa faceti o ciorbita buna si acrisoara nu pot decat sa ma bucur.
Pofta buna!

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