Bean Soup with Borș | Tradition and Flavor
(0)
40 min
Under an hour
Sezamo
O ciorbă tradițională românească de fasole albă, acrită desăvârșit cu borș proaspăt și parfumată generos cu cimbru uscat și leuștean. O rețetă de post bogată în fibre și savoare autentică.
Preparation method
Preparing and sautéing the vegetables
Peel the yellow onion, carrots, parsnip root, and celeriac. Finely chop the onion, and dice the root vegetables and red bell pepper into small, even cubes.
In a large pot of about 4 liters, heat the sunflower oil over medium heat. Add the chopped onion and a pinch of salt, then sauté for 3-4 minutes until translucent and lightly golden.
Add the carrots, parsnip, celeriac, and red bell pepper. Sauté the vegetables for 5 minutes, stirring occasionally, to release all their flavors and natural sweetness.
Chef's tip
If you prefer a thicker soup consistency, you can scoop out two ladles of cooked beans and vegetables, mash them with a fork, and stir the purée back into the pot.
Fresh lovage is always added after the heat has been turned off; this preserves all of its freshness and aromatic oils characteristic of Romanian soups.
Serve hot, traditionally accompanied by crushed red onion tossed with salt or fresh hot pepper, and homemade crusty bread.
45 min
Under an hour
