Bors Moldovenesc cu CarneThis is a featured page

Time: 1 hr

Servings: 2-4

2 lb Meat bone (beef or pork) 1 kg
1 Celery root 1
1 Carrot 1
1 Parsley root 1
3 Tomatoes 3
2 Onions 2
2 Tbs Tomato juice 2 Tbs
¼ - ½ c Vinegar 60 – 120 ml
2 c Borş ½ L
To taste Parsley To taste
To taste Dill To taste
To taste Salt To taste

1. Fill a large pot half full with water. Bring water to a boil over a medium-high flame.
2. Once water has boiled, add meat bones simmer for about 10 min. Remove any of the foam that appears on the surface.
3. Meanwhile, clean and chop the celery root, carrot, parsley root, tomatoes, and onions. Set each aside separately.
4. Add the vegetables to the pot, except the tomatoes. Cook until veggies are tender and the meat is cooked through.
5. Add the tomato, tomato juice, vinegar, borş, parsley, dill, salt, and any other desired seasonings.
6. Remove the bones. Serve it up!

Notes: Serve this soup sprinkled with your favorite chopped herbs as a topping. If you’d like, you can cut the cooked meat from the bones, and return it to the soup. Borş is a liquid derived from fermented wheat bran. It can be homemade, found at the market, or purchased in a powdered form.

Substitutions: Parsley root/parsley leaves. Borş/The liquid from sour cabbage.

Latest page update: made by HetheJoyFerg , May 9 2008, 4:32 AM EDT (about this update About This Update HetheJoyFerg Edited by HetheJoyFerg

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Keyword tags: Bors Hearty Soup
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