Romanian Traditional

Beetroot Borsch with sour cream

01 Mar

 

Beetroot borsch is an all season loved dish, especially prepared in winter, which is served with the famous fat sour cream (at least 35-40% fat), present in almost all recipes of this place, it’s the recipe that is often on the table of the Bukovinians. Sour, simple, colourful and full with vitamins, it’s easy to prepare and is accessible to anyone because of the local all-season ingredients.

Ingredients:

1-2 beetroot, 1⁄2 l borsch (fermented bran can be substituted with sour pickles juice, vinegar or lemon juice with water 1:2 ratio, in that case the name will be changed to tchorba), 4 to 5 medium sized potatoes, 1 carrot, 1 parsley root or 1 part of celery, 1 onion, 1 bunch of green parsley, 4 tablespoons oil, sour fat cream with 40% fat, salt and pepper to taste, served with red onion or hot pepper (optional).

Method of preparation:

1. Clean the beetroot, chop it in cubes, then boil for about 15 minutes in borscht or water with lemon juice. Instead of borsht you can also use pickled cabbage juice or water with a some vinegar or lemon juice. This is the only way to preserve the colour of the beets in the dish, if we boil it in water, the beets will lose their wonderful dark red colour.

2. In a big pot, boil 1 l of water with chopped potatoes and the other vegetables cut into small cubes. Add the chopped onions and fry slightly with a spoon of oil, then add to the big pot. Add salt and pepper to taste. When the vegetables are boiled and the liquid is reduced, add the boiled beets with the liquid. Let it a few more minutes to boil. You can sprinkle chopped green parsley on top of the dish.

3. Serve with sour fat cream and red onions or hot peppers aside (optional).

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Older Moldavian dumplings “Chiroști”

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