Romanian borsch, or borș, is a beloved soup for its unique sour flavor derived from fermented wheat bran, also called borș in Romanian. Often made with various vegetables and sometimes meat, this soup is a staple in Romanian cuisine and is traditionally served hot, especially during colder months. The dish symbolizes comfort and home, with countless variations across the regions of Romania.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients (For Four People)
- 1 cup borș (fermented wheat bran liquid)
- 1 large onion, chopped
- 1 medium carrot, diced
- 1 small parsnip, diced
- 1 small celery root, diced
- 1 red bell pepper, diced
- 2 medium potatoes, diced
- 1 zucchini, diced
- 2 medium tomatoes, chopped
- 4 cups vegetable or chicken broth
- 2 tablespoons sunflower oil
- Salt and pepper, to taste
- Fresh parsley and lovage, chopped, for garnish
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Optional Ingredients
- Meat: Add diced pork or chicken for a heartier version.
- Beans: A handful of cooked beans adds extra protein.
- Cabbage: Shredded cabbage gives a crunchy texture.
Preparation Method
Step 1: Sauté the vegetables
In a large pot, heat the sunflower oil over medium heat. Add the chopped onion, carrot, parsnip, and celery root, and sauté for about 5 minutes until the vegetables soften.
Step 2: Add broth and vegetables
Pour in the vegetable or chicken broth, then add the potatoes, red bell pepper, and zucchini. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until all vegetables are tender.
Step 3: Add tomatoes and borș
Add the chopped tomatoes to the pot, then pour in the borș. Simmer for an additional 10 minutes to allow the flavors to meld. Adjust the sourness to taste, adding more borș if you prefer a tangier flavor.
Step 4: Season and garnish
Season the soup with salt and pepper to taste. Just before serving, sprinkle with fresh parsley and lovage for an authentic Romanian flavor.
Tips and Tricks
Let the vegetables sauté for a richer broth to caramelize slightly. Adjust the amount of borș according to your preference for sourness. If you can’t find borș, substitute with lemon juice or vinegar for a different but similar tang.
Serving Suggestions
Serve borș with a slice of fresh bread or alongside a hearty main course. It’s traditionally enjoyed hot, but it can also be served at room temperature.
Nutritional Information (Per Serving)
Calories: 120
Protein: 4g
Fat: 4g
Carbohydrates: 18g
Dietary Modifications
- Vegetarian: Use vegetable broth.
- Gluten-Free: Confirm the borș source or use lemon juice instead.
- Low-Sodium: Use low-sodium broth and reduce added salt.
Storage Suggestions
Refrigerating: Allow the borș to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to preserve the delicate flavors.
Freezing: Romanian borș can be frozen, although the texture of certain vegetables may change slightly upon thawing. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop. If using fresh herbs like parsley or lovage, consider adding them fresh after reheating for the best flavor.
About the Borsch
Romanian borș is a quintessential part of Romanian cuisine, with a history rooted in local traditions. The sour taste provided by borș, a fermented wheat bran liquid, is a hallmark of this dish, giving it a unique character. This soup reflects Romania’s reliance on fresh vegetables and simple ingredients, and it is celebrated for its comforting and refreshing qualities.
Cultural Context
In Romania, borș is not only the name of the soup but also the souring agent that makes it unique. This fermented liquid, derived from wheat bran, is a traditional ingredient used for centuries to impart a tangy flavor to soups. Romanian households often have their methods of preparing borș, passed down through generations, highlighting this dish’s cultural significance and pride.
