Traditional recipes

Sour Moldovan borscht

Sour Moldovan borscht

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The meat is boiled and frothed as many times as needed. Salt less than necessary, matching the taste during cooking.

Put more water from the beginning, this decreases during cooking. Boil in a covered pot, leaving little room for water to evaporate. Boiling should be slow.

When the meat is half cooked, add the chopped onion, carrot, parsnip, celery, bell pepper, all sliced. I cut them small because of a whimsical child. :)

When the vegetables and meat have boiled, add the pre-cooked borscht, the tomato peeled and diced, the chopped greens and the noodles. Another boil.

Serve with sour cream.

It can be straightened with egg and sour cream, but only after it has been removed from the heat, otherwise it is "cut".

Video: Exploring Chisinau, Moldova (July 2022).


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