Romanian borș with vegetables and beans

Name: Romanian borș with vegetables and beans
Ingredients: 2 medium carrots (240 g); 1 medium parsnip (100 g); 1 medium parsley root (100 g); 50 g celeriac; 2 medium yellow onions (300 g); 300 g red potatoes; 3000 ml water; 300 g canned chickpeas; 300 g canned red beans; 300 g canned sweet corn; 600 ml sour borș; 1 teaspoon salt; 1/2 teaspoon ground pepper; 8 g parsley

Soups - Romanian borș with vegetables and beans by Demetra E. - Recipia

Sweet corn joins chickpeas and beans in Romanian borș with vegetables and beans, a tangy soup with plenty of root vegetables. The vegetables cook in stages, and the canned beans go in near the end so they stay whole in the broth. I serve it with croutons and a little infused oil. Preparation: 20 minutes. Cooking: 30 minutes. Total time: 50 minutes. Serves: 6. Approximately 290 kcal and 13 g protein per serving.

Ingredients

2 medium carrots (240 g)
1 medium parsnip (100 g)
1 medium parsley root (100 g)
50 g celeriac
2 medium yellow onions (300 g)
300 g red potatoes
3000 ml water
300 g canned chickpeas
300 g canned red beans
300 g canned sweet corn
600 ml sour borș
1 teaspoon salt
1/2 teaspoon ground pepper
8 g parsley

Preparation

1. Wash and peel the carrots, parsnip, parsley root, celeriac, onion and potatoes. Dice them small, and finely chop the parsley. 2. Pour 3000 ml cold water into a large pot and add the carrots. Boil for 5 minutes. 3. Add the parsnip, parsley root, celeriac and onion. Boil for another 5 minutes. 4. Add the potatoes to the pot and boil for 5 minutes. Meanwhile, rinse the canned chickpeas, beans and corn well. 5. Add the drained beans and boil for another 5 minutes, until the potatoes and root vegetables are just tender. 6. Boil the borș separately for 5 minutes and skim off the foam. Pour the 600 ml into the pot once the vegetables are cooked. 7. Season with salt and pepper, turn off the heat and stir in the chopped parsley.

Notes

Homemade croutons go well with the tangy broth, and you can put a hot pepper on the table for anyone who wants one. Small vegetable cubes cook in the time given; if you cut them larger, let them boil for a few extra minutes before adding the borș. Rinse the canned beans under running water so the liquid from the can doesn't leave its taste behind. Borș can be more or less sour, so taste it before pouring it all in. For an evening meal, start about 50 minutes ahead, and if you make a larger batch, use a pot with room to stir. The soup keeps in the fridge for up to 3 days. You can replace the parsley with dill, lovage, tarragon, wild garlic or nettles, depending on what you have to hand. Regular croutons contain gluten; without them, the soup is suitable for fasting.

Frequently asked questions

Why is the borș added after the vegetables have cooked?

The acidity of the borș can stop the vegetables from softening. If the root vegetables are still firm, cook them a little longer before pouring it in.

Can I use dried chickpeas instead of canned?

Yes. Replace the 300 g canned chickpeas with 150 g dried chickpeas, soaked for 8-12 hours and boiled separately until tender, usually 60-90 minutes.

Can I use frozen corn instead of canned?

Yes, use 300 g frozen corn and add it with the other beans; boil it for 5 minutes.

What should I do if the root vegetables are still firm?

Let them boil for another 5-10 minutes before adding the borș. The time depends on how large the pieces are.