Romanian borș with root vegetables and beef shank

Name: Romanian borș with root vegetables and beef shank
Ingredients: 1 kg beef shank; 5500 ml water; 1000 ml Romanian borș; 100 g celery root; 100 g parsley root; 300 g parsnips; 300 g carrots; 300 g potatoes; 200 g zucchini; 4 medium onions (600 g); 150 g green bell pepper; 150 g red bell pepper or kapia pepper; 300 g tomatoes; 1 teaspoon tomato paste (optional); 2 teaspoons salt; 1/2 teaspoon ground pepper; 1/4 teaspoon hot pepper powder; 150 g dried homemade noodles; 2 bay leaves; 1 small sprig dried thyme; 15 g fresh parsley; 15 g fresh lovage; 15 g celery leaves; 5 g fresh basil; 1 hot pepper for serving (optional); 200 g sour cream for serving (optional)

Soups - Romanian borș with root vegetables and beef shank by Zamfira G. - Recipia

Romanian borș with root vegetables and beef shank is served piping hot for lunch, with a pleasantly sour broth and tender meat. Carrots, parsnip, potatoes and zucchini add a little sweetness to the soup, while the noodles make it satisfying. I eat it with hot pepper and leave the sour cream to be added to each bowl. Prep: 30 minutes. Cook: 150 minutes. Total: 180 minutes. Serves: 8. About 360 kcal and 22 g protein per serving.

Ingredients

1 kg beef shank
5500 ml water
1000 ml Romanian borș
100 g celery root
100 g parsley root
300 g parsnips
300 g carrots
300 g potatoes
200 g zucchini
4 medium onions (600 g)
150 g green bell pepper
150 g red bell pepper or kapia pepper
300 g tomatoes
1 teaspoon tomato paste (optional)
2 teaspoons salt
1/2 teaspoon ground pepper
1/4 teaspoon hot pepper powder
150 g dried homemade noodles
2 bay leaves
1 small sprig dried thyme
15 g fresh parsley
15 g fresh lovage
15 g celery leaves
5 g fresh basil
1 hot pepper for serving (optional)
200 g sour cream for serving (optional)

Preparation

1. Cut the beef shank into bite-size cubes and pat the meat dry with kitchen paper. Peel the root vegetables, onion, potatoes and zucchini, then chop them finely or slice them into rounds. Peel the tomatoes and crush them or grate them. Chop the herbs. 2. Put the meat in 5500 ml of water and bring to a boil. Simmer over medium heat for about 120 minutes, skimming off the foam as it forms, until the meat is tender. 3. Add the chopped vegetables and cook them with the meat for 20 minutes, until the potatoes are soft. 4. Add the crushed tomatoes, 1000 ml borș, the salt, pepper and hot pepper powder. If the broth needs a deeper color, add 1 teaspoon tomato paste. When the soup comes back to a boil, add the dried noodles and cook for 5 minutes. 5. Turn off the heat. Add the bay leaves and dried thyme, then sprinkle over the parsley, lovage, celery leaves and chopped basil. Serve the soup hot, with hot pepper and sour cream if you like.

Notes

Beef shank on the bone may need another 20-30 minutes, depending on the size of the cubes. The meat should come apart easily with a fork. When buying it, choose pieces with connective tissue, suitable for long simmering. Skim off the foam as it appears, especially during the first 10-15 minutes, not just at the end. If the broth is still cloudy, strain it through a fine-mesh sieve before adding the vegetables. Sometimes the tomatoes don't add much color to the soup. In that case, add the teaspoon of tomato paste along with them. Set out bread as well as hot pepper, and add the sour cream to each bowl. The soup keeps for up to 3 days in the fridge in a sealed container. For a gluten-free version, replace the noodles with the same amount of gluten-free noodles. Regular noodles contain gluten.