Borsh (also Borsht)

Hello and welcome to my blog, Guest!
Let me start with the traditional soup of Eastern and Central Europe named BORSH.

Here is the recipe that I learned from my friend Ira and I would like to share it with you.

The method of preparation described below preserves the rich purple crimson color and warming flavors. 

There are many variations of the soup. As to my native country Moldova, the main ingredients are beets and cabbage.

Inspirational Note :)  
In this section of the recipe I am going to mention health benefits of the main ingredient(s) of the dish to make you want to try it ;). So let us talk about beetroot.

"Beetroot is rich in fibre and potassium...
Beetroot makes a wonderful liver cleanser and good blood builder, and so is useful for skin problems, constipation and other digestive disorders... Beetroot is also believed to cleanse the kidneys and gall bladder. Red beet juice is associated with human blood and blood forming qualities. Due to its higher content of iron, it regenerates and reactivates red blood cells." (Thangam Philip's Vegetarian Recipies for Healthy Living, Orient Blackswan Private Limited, 2011, pp.97).

 Now if you want to try, let's get started! 

Preparation time: 15-25 min.
Cooking time: 30-40 min.
Serves: 8-10 






We will need: 

Broth (chicken, etc) or water: 7-8 cups (1.7-2 l)
Onion (medium): 1 (5,6 oz or 165 gr) 
Carrot (medium): 1 (5,6 oz or 165 gr)
Cabbage (small): 0.5 (8 oz or 225 gr)
Beet (medium): 1 (1lb or 450 gr)
Potato (medium): 3 (1lb or 450 gr)
Tomato (medium): 3 (1lb or 450 gr)
Dill: 6-8 sprigs
Lemon (medium): 1
Oil (olive, vegetable, etc): 2-3 tbsp. 
 

Prepare the ingredients:

1. Peel and chop the onion.
2. Peel and grate the carrot and beetroot. 

3. Saute onion for 3-4 minutes using olive or vegetable oil.

4. Add carrot and stir mixture for additional 2-3 minutes.

5. Add beet, cover with the lid and let it cook on low heat, stirring occasionally. Put the pan aside after 10 minutes.

6. Cut the cabbage into thin strips. 
7. Cube the potato and tomatoes. 
8. Chop the dill.

Make the borsh:

9. Put the pan with the broth or water onto the stove. Bring it to boil.
10. Add the cabbage, simmering for about 10 minutes.
11. Add the potato and the vegetable mixture from the skillet. Simmer for about 10 more minutes or until the potato is cooked.

12. Add the tomatoes, dill, freshly squeezed lemon juice and salt to taste. Then mix and turn off the heat.
13. Allow to sit for 10 minutes before ladling the borsh into the soup bowls.

ENJOY IT!