Name: Romanian Borscht (Borș de Sfeclă)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Romanian
Ingredients: 2 tbsp Olive Oil; 1 Bay Leaf; Salt, to taste; 2 medium Potatoes, peeled and diced; 2 tbsp Dill, chopped, plus extra to serve; 2 cloves Garlic, minced; 500 g Beetroot, peeled and grated or julienned; Black Pepper, to taste; 1 tbsp Parsley, chopped; 2 Carrot, peeled and diced; 1-2 tbsp Lemon Juice, or vinegar, to taste; 1 tbsp Tomato purée; 1 medium Onion, finely chopped; Sour Cream, to serve, optional; 1.5 L Vegetable Stock, hot

Method

20 mins prep35 mins cook55 mins total

Heat oil in a large pot and sauté onion and carrot for 4–5 minutes until softened.
Add garlic and tomato purée, then cook for 1 minute.
Stir in beetroot and cook for 3–4 minutes to develop flavour.
Add potatoes, bay leaf, and hot stock. Bring to a gentle boil.
Reduce heat and simmer 25–30 minutes until vegetables are tender.
Stir in dill and parsley, then season with salt and black pepper.
Add lemon juice or vinegar gradually until the soup reaches your preferred tang.
Serve hot with extra dill and optional sour cream.