Romanian potato borș with sausage

Name: Romanian potato borș with sausage
Ingredients: 10 medium potatoes (about 1500 g); 5000 ml water; 1 teaspoon salt; 2 tablespoons jarred chopped pepper; 2 tablespoons jarred chopped carrot; 4 frozen fresh pork sausages; 2 tablespoons borș magic; 4 tablespoons sour cream with 20% fat; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon Vegeta; 2 teaspoons dried parsley

Soups - Romanian potato borș with sausage by Rica H. - Recipia

Romanian potato borș with sausage is served hot, usually at lunch, with potatoes and sausage in a tangy broth. Jarred chopped pepper and carrot go into the pot, while borș magic and sour cream make the broth slightly creamy, with large pieces of potato. I choose medium potatoes so I can cut them into equal quarters. Prep: 20 minutes. Cook: 40 minutes. Rest: 40 minutes. Total time: 100 minutes. Servings: 8. About 310 kcal and 10 g protein per serving.

Ingredients

10 medium potatoes (about 1500 g)
5000 ml water
1 teaspoon salt
2 tablespoons jarred chopped pepper
2 tablespoons jarred chopped carrot
4 frozen fresh pork sausages
2 tablespoons borș magic
4 tablespoons sour cream with 20% fat
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Vegeta
2 teaspoons dried parsley

Preparation

1. Thaw the sausages in a bowl of cold water for 30 minutes. 2. Peel the potatoes, rinse them and cut them into quarters. 3. Put the 5 liters of water and 1 teaspoon of salt in a large pot and bring to a boil, about 10 minutes, until boiling. 4. Add the potatoes, chopped pepper and carrot. Boil for 18 minutes, until the potatoes are almost tender. 5. Slice the sausages, put them in a bowl and heat them in the microwave for 2 minutes. 6. Pour the sausages and the liquid from the bowl into the pot. Boil for 8 minutes, until the slices are cooked and the potatoes soften. 7. Mix the borș magic with a little hot broth. Temper the sour cream with a few spoonfuls of soup, then add both to the pot along with 1/2 teaspoon of salt, the pepper, Vegeta and parsley. Simmer for 2 minutes, stirring constantly. 8. Take the pot off the heat and leave the soup to cool for 10 minutes.

Notes

Borș magic can be replaced with 250 ml liquid borș, reducing the water to 4750 ml. Sour cream contains dairy, and without it the broth will stay clearer. The soup keeps in a covered container in the refrigerator for up to 3 days. I serve it with fresh bread. I start about an hour and a half before lunch so I have time to thaw the sausages too. Waxy potatoes hold their shape better than floury ones, which can crumble in the pot. The jarred pepper and carrot may add extra salt, so I taste the broth before adding more salt. If the chopped vegetables are very salty, rinse them quickly in a sieve and let them drain before using.