Butternut Squash Sour Soup with Borș | Authentic Autumn Taste
(0)
55 min
Under an hour
Sezamo
O ciorbă tradițională de toamnă, reconfortantă și catifelată, preparată din cuburi fragede de dovleac plăcintar, zarzavat rumenit blând și borș proaspăt acrișor, desăvârșită cu aromă proaspătă de leuștean.
Preparation method
Preparing the ingredients
Peel the yellow onion, carrots, parsnip, and celeriac. Finely dice the onion and kapia pepper, and cut the root vegetables into medium cubes or thin rounds. Peel and deseed the butternut squash, then cut it into uniform cubes of about 2 cm.
Cooking the soup
In a large 3-4 liter pot, heat the 2 tablespoons of sunflower oil over medium heat. Add the onion, carrots, parsnip, celeriac, and kapia pepper, sautéing them for 5-7 minutes with a pinch of salt until they release their aroma and become slightly translucent.
Pour about 1.5 - 2 liters of warm water over the sautéed vegetables. Bring to a boil, reduce the heat, and simmer gently for 15 minutes.
Chef's tip
Boil the borș separately before adding it to the soup to avoid interrupting the cooking process and to ensure a perfectly balanced flavor.
Cut the squash cubes slightly larger than the other root vegetables, as butternut squash cooks faster and this helps it maintain a pleasant texture.
45 min
Under an hour
