Monastery Vegetable Soup | Rich and Comforting
(0)
50 min
Under an hour
Sezamo
O ciorbă tradițională românească de post, bogată în legume proaspete de toamnă, acrită cu borș și parfumată din belșug cu leuștean și pătrunjel verde.
Preparation method
Preparing the vegetables
Peel and wash all the vegetables thoroughly. Dice the onion, carrots, parsnip, celeriac, and bell pepper into medium cubes. Cut the potatoes into larger cubes, break the cauliflower into small florets, and snap the green beans into 2–3 cm pieces.
In a large pot of about 4–5 liters, heat 2 tablespoons of sunflower oil over medium heat. Add the onion, carrots, parsnip, and celeriac, sprinkle with a pinch of salt, and sauté gently for 4–5 minutes, stirring occasionally, until slightly softened and fragrant.
Simmering the soup
Pour approximately 2.5 liters of hot water over the sautéed vegetables and bring everything to a boil. Reduce the heat to medium-low, partially cover with a lid, and let it simmer for 15 minutes.
Chef's tip
For an authentic monastery flavor, always bring the borș to a separate boil before adding it to the soup — this way it maintains its clarity and fresh, lively taste.
You can also enrich the soup with other seasonal vegetables, such as tender zucchini or a bit of leek, added towards the end of cooking.
25 min
Under an hour
