Romanian Borsh


How to actually prepare the sourish liquid called Borsh and a mix of tasty meat.


To obtain natural Borsh: mix 1/2 kg maize flour, 1 loaf black bread (rye), 1 kg wheat husk, 1 spoon yeast. First place in a liter of luke warm water the yeast, maize flour and a mug of husk. The next day add the remaining husk, the rye bread and 5 l of water. Cover and leave for 3 days.

For the rest of the soup: mix 500 g beef, 1 carrot, 1 parsley root, 1 parsnip, 4-5 potatoes, 2 onions, 1 slice cabbage, 1 celery, 1 l Borsh, fresh green lovage, 3 tomatoes (or tomatoes salsa), parsley, celery, dill, 1 mug sou cream, 1 beetroot.

Boil meat and gather the foam. Cut the carrot, onion, cabbage. Scald the beetroot, parsnip, celery and tomatoes and cut them into small cubes. Also peel and cut the potatoes. Boil the Borsh with one onion. Put all the vegetables in the water where the meat's boiling, except potatoes which are added after other 20 minutes. Chop the greens: lovage, dill, parsely and mix them with sour cream. Pour the Borsh over the meat and vegetables. Serve hot with sour cream and green.

(The Romanian name of the dish: Bors romanesc)