Romanian Borscht (Borș)
A traditional Romanian sour soup made with fermented wheat bran and served with sour cream. This version is lighter than the Ukrainian version and often includes more herbs.
Ingredients
- 2 cups fermented wheat bran (borș)
- 1 large onion, diced
- 2 carrots, grated
- 1 parsnip, grated
- 2 eggs
- Fresh lovage and dill
- Sour cream for serving
- Salt and pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Prepare the borș starter
All Steps
Prepare the borș starter
Sauté vegetables until soft
Add borș and bring to a boil
Add beaten eggs while stirring
Season with herbs
Serve with sour cream
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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