Fresh Cabbage Soup with Borș | Autumn Tradition
(0)
60 min
Under an hour
Sezamo
O ciorbă tradițională românească de toamnă, reconfortantă și plină de savoare. Varza dulce tocată fin se combină armonios cu rădăcinoase călite blând, roșii pasate, cimbru aromat și borș acrișor, fiind desăvârșită la final cu mărar proaspăt și leuștean din belșug. Un preparat ușor, hrănitor și plin de vitamine, perfect pentru mesele de familie în sezonul rece.
Ingredients
Preparation method
Preparing the vegetables
Peel and thoroughly wash all the vegetables. Finely chop the onion, dice the carrots and celery root into small cubes, and slice the red bell pepper into thin strips. Finely shred the white cabbage, discarding the tough core.
In a large pot of about 4-5 liters, heat the sunflower oil over medium heat. Add the onion, carrots, celery root, and red bell pepper, sautéing them for 5-6 minutes until slightly softened and releasing their sweet aromas.
Simmering the soup
Add the shredded white cabbage to the pot over the sautéed vegetables, sprinkle with dried thyme, and stir well for 2-3 minutes to combine. Pour in about 2.5 liters of warm water, add the fine table salt and ground black pepper, then bring to a boil.
Chef's tip
For extra flavor, you can sauté the cabbage with a little thyme before adding the water; this step enhances the natural sweetness of the cabbage.
Always boil the borș separately before pouring it into the soup, so as not to halt the cooking process in the pot and to keep the broth clear.
Cabbage soup is even more flavorful the next day, after all the aromas of the herbs and thyme have settled.
25 min
Under an hour
