{"id":673267,"date":"2026-01-25T13:26:03","date_gmt":"2026-01-25T13:26:03","guid":{"rendered":"https:\/\/microscopemedia.com\/?p=673267"},"modified":"2026-01-25T13:26:03","modified_gmt":"2026-01-25T13:26:03","slug":"romania-sufla-n-ciorba-cele-mai-iubite-ciorbe-ale-romanilor-cat-costa-cea-mai-scumpa-ciorba-din-romania","status":"publish","type":"post","link":"https:\/\/microscopemedia.com\/?p=673267","title":{"rendered":"Rom\u00e2nia sufl\u0103-n ciorb\u0103 \/ Cele mai iubite ciorbe ale rom\u00e2nilor \/ C\u00e2t cost\u0103 cea mai scump\u0103 ciorb\u0103 din Rom\u00e2nia"},"content":{"rendered":"
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Toat\u0103 lumea \u0219tie c\u0103 termenul \u201eciorb\u0103<\/a>\u201d vine din turcescul \u00e7orba, care \u00eenseamn\u0103, pur \u0219i simplu, sup\u0103. Termenul a fost preluat \u00een limba rom\u00e2n\u0103 \u00een perioada domina\u021biei otomane din secolele XV \u2013 XVIII, al\u0103turi de altele, \u00eens\u0103 e de re\u021binut un lucru: turcii au venit doar cu substantivul, rom\u00e2nii au venit cu identitatea culinar\u0103.<\/p>\n

\u00cenainte de domina\u021bia otoman\u0103, aveam ni\u0219te fierturi, zeam\u0103 sau bor\u0219, \u00een strict sensul s\u0103u de \u201efiertur\u0103\u201d: m\u00e2nc\u0103ruri apoase f\u0103cute la disperare, c\u0103 eram s\u0103raci, cu ce mai g\u0103seam prin curte: legume, ierburi, cereale, rareori, carne.<\/p>\n

Vine un moment pentru orice ciorb\u0103<\/h2>\n

Se obi\u0219nuia acrirea, chiar dac\u0103 nu era un standard gastronomic, iar pentru asta se folosea zer, o\u021bet, agurid\u0103, zeam\u0103 de varz\u0103.<\/p>\n

Dar vine un moment \u00een istoria fiec\u0103rei ciorbe \u0219i momentul \u0103la se nume\u0219te acrire.<\/p>\n

Restul Europei mergea pe ciorbe \u00eengro\u0219ate, cu gust cumva neutru, f\u0103r\u0103 pitoresc, dar la rom\u00e2ni se merge tare pe acrire.<\/p>\n

A\u0219a se introduce \u0219i bor\u0219ul fermentat, o\u021betul, zeama de varz\u0103 \u0219i, mult, mult mai t\u00e2rziu, l\u0103m\u00e2ia.<\/p>\n

Compromisul dintre s\u0103r\u0103cie \u0219i gastronomie<\/h2>\n

Ciorba devine un ceva elaborat, bun, menit s\u0103 \u00eempace, cumva, resursele limitate ale \u021b\u0103ranului rom\u00e2n cu munca fizic\u0103, grea, care cere calorii multe, suficiente.<\/p>\n

Ciorba cap\u0103t\u0103 func\u021bie cultural\u0103 \u2013 ea e at\u00e2t de dens\u0103, c\u0103 \u021bine de foame \u0219i nu-\u021bi mai trebuie nimic altceva, timp de multe ore.<\/p>\n

Ciorba<\/a> e compromisul natural \u00eentre \u201es\u0103r\u0103cie \u0219i nevoi \u0219i neam\u201d \u2013 cu legume \u0219i ingrediente f\u0103r\u0103 preten\u021bii (oase, organe, resturi), hr\u0103ne\u0219ti guri multe, \u021bine mult timp \u0219i se re\u00eenc\u0103lze\u0219te bine.<\/p>\n

Nu e ciorb\u0103, e capodoper\u0103<\/h2>\n

Plus c\u0103 anotimpul \u0219i p\u0103m\u00e2ntul \u00ee\u021bi pun la dispozi\u021bie o varietate de ingrediente. Doar creativitate s\u0103 ai.<\/p>\n

\u00cen timp, ciorba devine o capodoper\u0103: de lobod\u0103, de salat\u0103, de \u0219tevie, de fasole, de cartofi\u2026 \u201edup\u0103 posibilit\u0103\u021bi\u201d.<\/p>\n

Prin secolele XVIII \u2013 XIX ciorba cap\u0103t\u0103 specificit\u0103\u021bi \u00een func\u021bie de regiuni.<\/p>\n

\u00cen Moldova se merge pe acrire cu bor\u0219 \u0219i pe verde\u021buri, \u00een Muntenia \u2013 pe legume \u0219i o\u021bet, \u00een Ardeal \u2013 pe sm\u00e2nt\u00e2n\u0103 \u0219i afum\u0103tur\u0103, pe model maghiar \u0219i \u00een Dobrogea \u2013 pe ciorba de pe\u0219te, acr\u0103 \u0219i limpede.<\/p>\n

Comunismul a ajutat ciorba, dar \u0219i ciorba i-a ajutat pe rom\u00e2ni<\/h2>\n

\u00cen perioada interbelic\u0103, ciorba \u00ee\u0219i c\u00e2\u0219tig\u0103 locul de onoare \u00een meniurile restaurantelor.<\/p>\n

Ea este introdus\u0103 \u00een c\u0103r\u021bi de bucate \u0219i apar forme, dac\u0103 vre\u021bi, \u201ecanonizate\u201d: ciorba de peri\u0219oare, ciorb\u0103 r\u0103d\u0103u\u021bean\u0103, ciorb\u0103 de burt\u0103, ciorb\u0103 de v\u0103cu\u021b\u0103.<\/p>\n

Starea economic\u0103 precar\u0103 din perioada comunismului a ajutat-o pe ciorb\u0103 s\u0103 reziste timpului, c\u0103ci era hr\u0103nitoare \u0219i s\u0103\u021bioas\u0103, personalizabil\u0103 \u0219i ieftin\u0103.<\/p>\n

Ciorba e cic\u0103leala mamei (\u201etrebuie s\u0103 m\u0103n\u00e2nci ciorb\u0103\u201d), vorb\u0103 de spirit de la bunica (\u201eciorba e s\u0103n\u0103toas\u0103\u201d), trecut\u0103 \u00een Constitu\u021bie de tata (\u201etoat\u0103 lumea m\u0103n\u00e2nc\u0103 ciorb\u0103 \u2013 este o stare de fapt\u201d).<\/p>\n

Europa \u0219i ciorba<\/h2>\n

A\u0219a cum  \u201enimeni nu ajunge la Tat\u0103l dec\u00e2t numai prin Mine\u201d, tot astfel, nimeni nu ajunge la desert dec\u00e2t numai prin ciorb\u0103.<\/p>\n

Dar nu numai Rom\u00e2nia iube\u0219te ciorba, toat\u0103 Europa iube\u0219te ciorba \u0219i, a\u0219a cum noi am regionalizat-o \u0219i am pus-o \u00een canoane gastronomice, tot astfel au f\u0103cut \u0219i grecii, \u0219i s\u00e2rbii, \u0219i francezii, spaniolii.<\/p>\n

Francezii exceleaz\u0103 la supe simple, pur \u0219i simplu perfecte, irepro\u0219abile. Supa cu ceap\u0103 caramelizat\u0103, concentrat\u0103 \u0219i cu br\u00e2nz\u0103 gratinat\u0103 e decaden\u021b\u0103 pur\u0103.<\/p>\n

Bouillabaisse este o sup\u0103 de pe\u0219te, complex\u0103, at\u00e2t de atent construit\u0103, c\u0103 zici c\u0103-i ritual.<\/p>\n

\u017burek \u2013 o lingur\u0103 de ciud\u0103\u021benie, trei de genialitate<\/h2>\n

Spaniolii au dezvoltat o supa castellana, cu usturoi, boia \u0219i ou \u2013 o chestie rustic\u0103, simpl\u0103 \u0219i profund\u0103. Aici nu mai e despre gastronomie, aici e despre identitate cultural\u0103, s\u0103 ne-n\u021belegem!<\/p>\n

Italienii fac a\u0219a ni\u0219te supe, c\u0103 zici c\u0103-i toc\u0103ni\u021b\u0103 ceva mai fluid\u0103, dar sunt s\u0103\u021bioase \u0219i satisf\u0103c\u0103toare \u2013 Minestrone \u2013 un echilibru cosmic \u00eentre legume, fasole, paste. Ribolitta din Toscana e at\u00e2t de dens\u0103, c\u0103 po\u021bi s-o m\u0103n\u00e2nci cu furculi\u021ba.<\/p>\n

\u00cen Ungaria, Guly\u00e1sleves e o adev\u0103r\u0103ciune dens\u0103, intens\u0103, cu carne g\u0103tit\u0103 lent \u0219i boia \u2013 probabil una dintre supele cu cea mai puternic\u0103 personalitate \u2013 u\u0219or de recunoscut dintr-o mie.<\/p>\n

Polonia are \u017burek \u2013 e f\u0103cut\u0103 cu maia fermentat\u0103, c\u00e2rna\u021bi \u0219i ou \u2013 o ciud\u0103\u021benie la prima lingur\u0103, genial\u0103 la  a treia.<\/p>\n

Cea mai scump\u0103 ciorb\u0103 din Rom\u00e2nia<\/h2>\n

Grecia are supe vindec\u0103toare. Ele t\u0103m\u0103duiesc \u0219i alin\u0103, te \u00eenvie \u0219i din mor\u021bi. Avgolemono \u2013 cu ou \u0219i cu l\u0103m\u00e2ie are un gust de proasp\u0103-acru de mori \u0219i \u00eenviezi la loc.<\/p>\n

Rom\u00e2nia e foarte bine reprezentat\u0103 la capitolul ciorbe. La rom\u00e2ni, ciorba e de baz\u0103, un protocol sf\u00e2nt al mesei tihnite. Nu e fi\u021b\u0103, e baz\u0103 \u0219i nu e declara\u021bie identitar\u0103, e comand\u0103.<\/p>\n

Unele restaurante din Bucure\u0219ti au dus-o p\u00e2n\u0103 mai departe.<\/p>\n

P\u00e2n\u0103 acolo unde rom\u00e2nii s\u0103raci din secolul al XVI-lea nici cu g\u00e2ndul nu s-ar fi g\u00e2ndit.<\/p>\n

Un restaurant de fine-dining din Bucure\u0219ti a reinventat, vezi Doamne, ciorba de vit\u0103, numai c\u0103 \u00een loc de vita banal\u0103, folose\u0219te vita Wagyu, preferat\u0103 pentru marmora\u021bie \u0219i fr\u0103gezimea superioar\u0103, m\u0103ritat\u0103 cu legume bio, din ferma proprie a localului.<\/p>\n

Ciorba este \u00eempachetat\u0103 fancy \u0219i prietenos cu snobii, cu un pre\u021b calculat \u0219i satisf\u0103c\u0103tor pentru clientela cu preten\u021bii: 110 lei.<\/p>\n","protected":false},"excerpt":{"rendered":"

Toat\u0103 lumea \u0219tie c\u0103 termenul \u201eciorb\u0103\u201d vine din turcescul \u00e7orba, care \u00eenseamn\u0103, pur \u0219i simplu, sup\u0103. Termenul a fost preluat \u00een limba rom\u00e2n\u0103 \u00een perioada domina\u021biei otomane din secolele XV … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":673268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"Default","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/673267"}],"collection":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=673267"}],"version-history":[{"count":0,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/673267\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/media\/673268"}],"wp:attachment":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=673267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=673267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=673267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}