Moldovan Sour Beet Soup (Borș)
Borș Say it: borsh
Moldovan borș is a ruddy, sharply refreshing soup found on everyday and festive tables, especially in eastern Moldova. A relative of Eastern European borscht, it simmers grated beets and tender cabbage in a light vegetable broth, while fermented wheat-bran liquid—the borș that gives the dish its name—supplies the lively sour note. Sour cream and fresh herbs cool each bowl, and when fermented borș is unavailable, sauerkraut juice with a little vinegar or lemon juice can replace it.
Moldovan Sour Beet Soup (Borș)
Borș
Pronounced borsh
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Soup base
Vegetables and liquid
Souring and seasoning
To serve
Method
Warm the oil in a large, heavy pot set over medium heat. Add the chopped onion, grated carrot, and diced parsley root; cook, stirring frequently, for about 5 minutes, until the onion turns soft and translucent.
Mix in the grated beets and tomato paste. Continue cooking and stirring for 5 minutes, until the beets take on a deeper color and the paste gives off a sweet aroma. Sprinkle in the sugar, pour in 1/2 cup (120 ml) of the water, scrape the pot bottom, and let the liquid bubble for 3 minutes.
Add the potatoes, cabbage, bay leaf, the remaining 3 1/2 cups (840 ml) water or stock, salt, and pepper. Raise to a boil, then reduce the heat and simmer with the lid partly on until the potatoes are tender and the cabbage is soft and silky, 20–25 minutes.
Pour in the borș (or the sauerkraut juice and vinegar substitute) and add the lovage or parsley sprigs. Warm gently for 5 minutes; keep the soup below a full boil so its sourness remains vivid.
Take out the bay leaf and herb sprigs. Taste, then correct the seasoning with extra salt, a little sugar, or a few drops of vinegar or lemon juice until the sweet-sour balance feels right.
Divide the soup among warmed bowls. Crown each portion with a generous spoonful of sour cream and a sprinkling of fresh dill or chopped parsley.
Regional variant: Meat Borș (Borș cu carne)
Use 1 lb (450 g) bone-in pork shoulder or beef shank. Put the meat in a pot, cover with cold water, add a bay leaf and a small amount of salt, and simmer for 60–90 minutes, until tender. Strain the broth, pull the meat into shreds, and continue with the main recipe: use the meat broth in place of water and add the shredded meat along with the vegetables. Finish with borș in the same way; sour cream remains traditional.
Cook's notes
- When using homemade borș, stir it in at the very end and avoid a second boil, which can mute its acidity.
- For fast, even cooking, shred the beets on the wide holes of a box grater; cut them into thin julienne if you want more bite.
- Check the balance just before serving—borș traditionally tastes sour, sweet, and salty—so add a pinch of sugar, salt, or vinegar as needed.
Serve with
Pair bowls with warm mămăligă or dark rye bread, and let a spoonful of sour cream cool the soup.
Make ahead and storage
Store the soup, covered, in the refrigerator for up to 3 days. Reheat it gently without bringing it to a boil, then revive the tang with a splash of borș or lemon juice just before serving.
