Autumn Beetroot Borș | Tradition and Flavour
(0)
50 min
Under an hour
Sezamo
O rețetă tradițională românească de toamnă, plină de culoare rubinie și arome autentice. Sfecla roșie dulce, rădăcinoasele proaspete și cartofii sunt fierte domol și acrite cu borș natural, desăvârșite cu leuștean proaspăt și pătrunjel verde.
Preparation method
Preparing the vegetables
Wash and peel all the vegetables. Grate the beetroot coarsely or cut it into thin strips (julienne). Cut the carrots and celeriac into small dice or thin slices, and peel and cut the potatoes into medium cubes. Finely chop the yellow onion, and slice the red kapia pepper into thin strips.
Cooking and simmering the borș
In a large 4-5-litre pot, heat 30 ml of sunflower oil over medium heat. Add the chopped onion, carrots, celeriac, and kapia pepper. Sauté the vegetables for 5-6 minutes, stirring gently, until they begin to soften and become translucent.
Add the grated beetroot to the pot and continue sautéing for another 3-4 minutes, allowing the beetroot to intensify its ruby colour and sweet aroma. Pour in about 2 litres of hot water, add the white potato cubes and the bay leaves. Season with iodised salt and ground black pepper.
Chef's tip
To preserve the beetroot's intense ruby colour, add the hot borș towards the end of cooking. The acidity of the borș will set the soup's vibrant hue.
Beetroot borș is often even more delicious the next day, once the sweetness of the vegetables and the acidity of the borș have settled and blended harmoniously.
45 min
Under an hour
