Spinach sour soup with borș and rice | Traditional and tangy
(0)
40 min
Quick
Sezamo
O ciorbă tradițională românească de verdețuri, revigorantă și reconfortantă: frunze proaspete de spanac și orez gătite într-o bază aromată de legume dulci, acrită autentic cu borș proaspăt de putină, desăvârșită cu zdrențe mătăsoase de ou și leuștean parfumat.
Preparation method
Preparing the vegetables and spinach
Wash the spinach leaves thoroughly in several changes of cold water to remove any trace of dirt, drain them well, and tear or cut them into wide ribbons. Peel the yellow onion, carrot, and garlic cloves, then finely chop them (or finely grate the carrot). Wash the spring onion and slice it into thin rounds. Rinse the round grain rice under cold running water.
Cooking the aromatic base and rice
In a large pot of about 3-4 liters, heat the sunflower oil over medium heat. Add the chopped yellow onion and carrot, sprinkle with half a teaspoon of salt, and sauté the vegetables for 4-5 minutes, stirring frequently, until the onion becomes translucent and the carrot releases its golden color into the oil.
Add the spring onion and minced garlic, sauté everything for another 1 minute, then pour in about 1.8 liters of lukewarm water. When the water comes to a boil, add the rinsed rice and let it simmer over low heat for 12-15 minutes, until the grains are almost tender.
Chef's tip
Always boil the borș separately before adding it to the soup: adding cold borș can toughen the vegetables and stop the rice from cooking properly.
For a fasting (vegan) soup during religious holidays, you can omit the eggs and sour cream; the base of spinach, sweet vegetables, and fresh borș remains incredibly flavorful and aromatic.
25 min
Under an hour
