Moldavian Beetroot Borș | Traditional and aromatic

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.

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.