Moldavian Beetroot Borș | Traditional and aromatic
(0)
55 min
Under an hour
Sezamo
O ciorbă tradițională din Moldova, plină de culoare rubinie și arome de toamnă. Sfecla roșie dulceagă, legumele proaspete și borșul acrișor cu leuștean creează un preparat reconfortant, hrănitor și desăvârșit pentru orice masă în familie.
Preparation method
Vegetable preparation
Wash and peel all the vegetables. Cut the red beetroot and carrots into thin strips (julienne) or grate them on a coarse grater. Cut the potatoes into medium cubes, finely chop the yellow onion, bell pepper, and celery root, and finely mince the garlic cloves.
In a spacious frying pan, heat 45 ml of sunflower oil. Add the onion, carrots, and celery, sautéing over medium heat for 5–6 minutes until slightly softened and their sweet aromas are released. Add the red beetroot and bell pepper, continuing to sauté for another 4 minutes. Pour in the sieved tomatoes, stir well, and let simmer for 2–3 minutes to intensify the flavour and ruby colour.
Cooking the borș
In a large soup pot (about 4 litres), add 2.5 litres of water with 5 g of iodised salt and bring to a boil. Add the diced potatoes and let them simmer over medium heat for about 10 minutes, until they begin to soften.
Chef's tip
To preserve the vibrant ruby colour of the red beetroot, the sour borș is added only towards the end of cooking, after the vegetables have softened.
The borș is even tastier the next day, after all the flavours of the autumn vegetables and lovage have settled and melded together in the cold.
45 min
Quick
