Chop carrots into small pieces. Take NATURLI’ sausages from the freezer for thawing.
Clean and chop the oyster mushrooms and fry them in a bit of NATURLI’ Spreadable in a nice big pot. Add the cabbage and fry for another 2 minutes.
Next up, add the pickles and the pickled peppers (plus the liquid from the jar) to the pot along with water and bring the fluids to a boiling temperature. Then add the carrots and garlic. Let the soup boil for 10 minutes and make it nice and spicy with cayenne pepper, vinegar, coriander, salt, and black pepper.
Last, chop the NATURLI’ Sausages in big pieces and add to the pot and let it boil for another 5 minutes.
Now put the NATURLI’ Mayo into a big bowl and poor 100 ml of the warm soup on top. Mix the mayo and soup together. Take another 100 ml. of soup and ad to the bowl. Mix again. Repeat twice more and carefully mix every time.
Make sure the soup in the pot has stopped boiling and then pour the Mayo-mix into the pot and stir gently.
Your Ciorba de burta is now ready to serve – preferably on a cold day.