Traditional Romanian Borș Soup

Ingredients

• 1 cup (240ml) borș (fermented wheat bran) 1 cup (240ml) borș (fermented wheat bran)
• 500g beef, cubed 500g beef, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they turn translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the borș and enough water to cover the meat. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the meat is tender.
4. 4.
   Add the carrots, potatoes, cabbage, tomatoes, bay leaf, and paprika to the pot. Season with salt and pepper to taste.
5. 5.
   Simmer the soup for an additional 30 minutes, or until the vegetables are cooked through.
6. 6.
   Remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Borș soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Borș — If you can't find borș in your local stores, you can make your own by fermenting wheat bran with water and a bit of sourdough starter. Allow it to ferment for a few days until it develops a tangy flavor.
• Beef — Choose a tender cut of beef, such as chuck or stew meat, for the best results. Trim off any excess fat before cubing.

Tips & Tricks

• For a richer flavor, you can add a dollop of sour cream to each serving of Borș soup.
• If you prefer a thicker soup, you can mash some of the cooked potatoes and stir them back into the pot.
• Feel free to customize the vegetables in the soup based on your preferences or seasonal availability.
• Leftover Borș soup can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the Borș soup with a side of crusty bread to soak up the delicious broth.

Serving advice

Serve the Borș soup hot as a main course. Accompany it with a dollop of sour cream and a sprinkle of fresh parsley for added creaminess and freshness.

Presentation advice

Present the Borș soup in individual bowls, showcasing the vibrant colors of the vegetables. Garnish each bowl with a sprig of fresh parsley for an appealing touch.