Traditional Borsch with Vegetables
Romanian traditional borsch with vegetables is a simple vegetarian recipe, fairly easy to make.
You've got a good number of possible combinations of a variety of vegetables to use for this recipe and the traditional 'rule of thumb' says you usually combine any available vegetables from your cupboard.
Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes
This recipe serves 6
- Onion: 1 large
- Carrot: 1 large
- Celery: 40-50gm
- Pepper: 1
- Potato: 1 medium (shavings)
- Potato: 2 medium
- Tomatoes: 2 large
- Cauliflower: 150gm
- Green beans: 100gm
- Oil: 2 spoons
- Parsley: half a bunch
- Lovage: half a bunch
- Salt and pepper to taste
- To get the traditional Romanian sour taste use: Liquid Borsch 150ml (or more according to your taste)
Prepare your 'mise en place': chop the onion, slice the carrot, chop the celery, chop the pepper, shave one medium potato and slice into cubes the other 2, peel and dice the tomatoes, dice the cauliflower, chop the green beans and chop the greens.
Use a deep saucepan and heat the oil over medium fire, then add onion, celery and carrot with a dash of salt and cook until golden brown. Then add the pepper and potato shavings and cook for a further 2 to 3 minutes while stirring frequently.
Add approximately 1.7L of warm water (room temperature is fine) over the cooking vegetables and bring to boil, then add a dash of salt, cauliflower and the remaining potato cubes.
When the cauliflower and the potato are somewhat soft, add the green beans for a further 3 minutes of cooking and then add the tomatoes and let it boil for a further 2 minutes.
Lastly, add the liquid borsch and let it boil briefly, then switch the heat off. You're done.
If you're serving it straight away, sprinkle the parsley and lovage over the bowls you're serving in, otherwise mix them in the saucepan and cover.