Romanian beef borș with root vegetables in a multicooker

Name: Romanian beef borș with root vegetables in a multicooker
Ingredients: 2 pieces (about 300 g) beef shank; 2 medium carrots (150 g); 1 parsley root (100 g); 1/2 parsnip root (50 g); 1/2 white kohlrabi (150 g); 1 medium onion (150 g); 1 green pepper (150 g); 3 medium red potatoes (450 g); 3 celery stalks (90 g); 4 sprigs lovage; 2 bay leaves; 2 g dried thyme; 1/2 teaspoon sweet paprika; 1 teaspoon iodized salt; 1/2 teaspoon freshly ground black pepper; 2000 ml water; 1 can (400 g) peeled tomatoes in tomato sauce Băneasa; 100 g homemade noodles; 500 ml borș

Soups - Romanian beef borș with root vegetables in a multicooker by Isabela B. - Recipia

Romanian beef borș with root vegetables is a tangy Romanian soup, served hot after the noodles cook for 10 minutes in the multicooker. The shank gives the broth body, while the vegetables and noodles make it hearty. I ladle it into deep bowls and eat it with finely chopped lovage. Prep: 20 minutes. Cook time: 90 minutes. Total time: 110 minutes. Serves: 4. Approximately 380 kcal and 22 g protein per serving.

Ingredients

2 pieces (about 300 g) beef shank
2 medium carrots (150 g)
1 parsley root (100 g)
1/2 parsnip root (50 g)
1/2 white kohlrabi (150 g)
1 medium onion (150 g)
1 green pepper (150 g)
3 medium red potatoes (450 g)
3 celery stalks (90 g)
4 sprigs lovage
2 bay leaves
2 g dried thyme
1/2 teaspoon sweet paprika
1 teaspoon iodized salt
1/2 teaspoon freshly ground black pepper
2000 ml water
1 can (400 g) peeled tomatoes in tomato sauce Băneasa
100 g homemade noodles
500 ml borș

Preparation

1. Plug in the multicooker. Cut the beef shank into cubes and put them in the pot. Close the lid, select MENU, then FRY, set COOKING TIME to 10 minutes and press START. 2. Peel and finely chop the carrots, parsley root, parsnip, kohlrabi, onion, pepper and celery stalks. When the program ends, add them to the pot along with the lovage, bay leaves, thyme, sweet paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour in 2000 ml of water, select STEW for 60 minutes, close the lid and press START. The meat should be tender when the program ends. 3. Peel the potatoes and cut them into cubes about 2 cm across. Add them to the pot along with the peeled tomatoes in tomato sauce. Select BOIL for 10 minutes, close the lid and start the program; the potatoes should soften. 4. When the BOIL program ends, lift the lid and add the homemade noodles and 500 ml of borș. Set COOKING TIME to 10 minutes, close the lid and press START. At the end, the multicooker switches automatically to KEEP WARM; unplug the appliance when you are done.

Notes

For a broth with more body, choose shank with a little connective tissue and bone; very lean meat makes the soup clearer and less hearty. Cut the pieces to roughly the same size, since larger ones may still be tough after the long program. Borș can be saltier than you expect, so taste it before adjusting the salt. Sometimes the potatoes get too soft if you cut them very small; medium-sized cubes hold their shape better. I let the full final cooking time run, even if the noodles seem almost ready. Serve slices of bread alongside the soup to mop up the tangy broth. Store leftovers covered in the fridge for up to 3 days; when reheating, warm only the portion you plan to eat, since the noodles soften in the broth. Homemade noodles contain gluten; for a gluten-free version, use 100 g of rice noodles, cooked separately according to the package directions. Celery stalks can be replaced with 60 g of grated celeriac, added with the other root vegetables.