Autumn Mushroom Soup with Borș | Traditional and Tangy
(0)
55 min
Under an hour
Sezamo
O ciorbă tradițională românească de toamnă, bogată și reconfortantă, preparată cu ciuperci proaspete Champignon și Pleurotus, rădăcinoase dulci și cartofi, acrită desăvârșit cu borș și parfumată din plin cu leuștean verde.
Preparation method
Preparing vegetables and mushrooms
Clean and wash the vegetables well. Finely chop the onion, dice the carrots and celeriac into small cubes or grate them using the large holes of a grater. Dice the red bell pepper, and cut the peeled potatoes into medium-sized cubes.
Clean the Champignon and oyster mushrooms with a damp paper towel. Slice the Champignon mushrooms thickly, and tear or cut the oyster mushrooms into strips for a rich and meaty texture.
Cooking the soup
In a large 4-5 liter pot, heat 30 ml of sunflower oil over medium heat. Add the onion, carrots, celeriac, and red bell pepper, sautéing gently for 5-6 minutes until softened and releasing their sweet aromas.
Chef's tip
For an even deeper woodland aroma, you can add a pinch of ground dried mushrooms while simmering the vegetables.
Serve this traditional sour soup hot, alongside fresh homemade bread and, optionally, a fresh or pickled hot pepper.
45 min
Quick
