Lentil Sour Soup with Vegetables and Borș | Traditional
(0)
45 min
Under an hour
Sezamo
O ciorbă tradițională românească de toamnă, densă și plină de savoare, preparată din linte hrănitoare, zarzavat rumenit blând și acrită cu borș aromat cu cimbru și leuștean proaspăt.
Ingredients
Preparation method
Preparing the vegetables and lentils
Rinse the lentils thoroughly under cold running water in a fine mesh sieve and leave them to drain. Peel the onion, carrots, parsnip, celeriac, and bell pepper, then dice them into small, even cubes.
Cooking the soup
In a large pot of about 4-5 liters, heat the sunflower oil over medium heat. Add the chopped onion, carrots, parsnip, and celeriac, sautéing them for 5-7 minutes until they soften slightly and release their sweet aromas.
Add the diced bell pepper and drained lentils. Stir well for 1 minute to blend all the flavors, then pour in 2 liters of warm water. Season with dried thyme, salt, and freshly ground black pepper.
Chef's tip
For an authentic traditional flavor, use fresh, unpasteurized barrel-fermented borș and add the lovage only after turning off the heat, so it does not lose its freshness and volatile aromatic oils.
If you prefer an even heartier soup, you can blend a cup of the cooked lentils and vegetables with a little broth and stir it back into the pot for a velvety and thicker texture.
45 min
Under an hour
