Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr
Beet Borscht or Borș de sfecla (in romanian) is a recipe originally from Ukraine. The main ingredient is the beet which gives a red color. In Bucovina, a region from Romania this sour soup is very common. So, I will present you the recipe of beet borsch from Bucovina(Romania). This recipe has something that is make in Romania: Fermented bran (borscht). You can find on wikipedia: https://en.wikipedia.org/wiki/Bor%C8%99_(bran) about it. Or you can make Beet soup, if you don't want sour.
At the begin clean the beet.
If you want sour:
In a pot put fermented bran with beets (borscht) and boil them for 15 minutes.
If you don't have fermented bran, you can disolve 1 tbsp of lemon salt (crystallized lemon) in water, but water from the boiled beets. Put beets in 500 ml of water and boil, then take some water from boiled beets and disolve lemon salt and put composition in the pot and let it boil. Or you can use vinegar.
If you don't want it sour and you want to make soup, boil the beet in normal water.
Peel potatoes and onions and then cut them diced.
In a pot boil 2 l of water with diced potatoes. Then put the diced onions to boil.
When all vegetables are cooked, put the boiled beet with fermented bran or disolved lemon salt.
Pour 1 tbsp of salt and cut parsley and put it in the borscht. Put the sour cream and let it boil. If you don't want the sour cream in the soup, you can serve it separate. I chose to serve it separate along with some pickled peppers.