Poached Eggs in Borș with Lovage | Bukovinian Breakfast
(0)
15 min
Quick
Sezamo
O rețetă tradițională remarcabilă din nordul Moldovei și Bucovina: ouă proaspete poșate delicat în borș acru fierbinte infuzat cu leuștean, servite cu smântână fermentată cremoasă, unt aromatizat cu boia și pâine caldă cu maia.
Ingredients
Preparation method
Preparing the base and borș
In a deep saucepan, heat the borș over medium heat together with half of the finely chopped lovage and a pinch of sea salt. Bring it to a gentle simmer, without rolling boils.
Separately, in a small pan, melt the butter over low heat. When the foam subsides and it turns slightly golden, add the sweet paprika powder and immediately remove the pan from the heat to prevent burning.
Poaching the eggs
Reduce the heat to low under the saucepan of hot borș. Crack each egg into a small bowl, then gently slide it into the flavored borș.
Chef's tip
The sour borș gives the eggs an exceptionally velvety texture and a subtle aroma, characteristic of traditional Romanian gastronomy. You can also use warm polenta instead of sourdough bread.
15 min
Under an hour
