Romanian vegetable borș with sour cream

Ingredients

• 2 tablespoons oil (30 ml)
• 1 medium spring onion (30 g)
• 1 medium yellow onion (150 g)
• 45 g mixed soup vegetables
• 1 medium carrot (100 g)
• 150 g peeled tomatoes in their own juice
• 30 ml water
• 4500 ml water
• 3 medium potatoes (600 g)
• 1 medium yellow pepper (150 g)
• 2 tablespoons gogosari and kapia pepper paste (30 g)
• 300 g thin yellow beans
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 g fresh parsley
• 3 g fresh dill (3 sprigs)
• 500 ml borș
• 6 tablespoons country-style sour cream with at least 20% fat (90 g)
• 3 g fresh lovage (3 sprigs)

Preparation

1. Take the sour cream out of the fridge 15 minutes before using it. Chop the spring onion and yellow onion, dice the carrot, and cut the yellow pepper into bite-sized pieces. Cut the potatoes into cubes, snap the beans in half or into thirds, and chop the tomatoes. 2. Heat the oil in a pot and add the onions, soup vegetables, carrot and tomatoes. Add 30 ml of water and cook gently for 4 minutes, until the onion softens. 3. Pour in 4500 ml of water and bring it to a boil, about 10 minutes. Add the potatoes, pepper and gogosari and kapia pepper paste. Cover the pot and boil for 15 minutes. 4. Add the beans, 5 g of chopped parsley and the chopped dill. Season with salt and pepper, then cook over medium heat for 15 minutes, until the beans and potatoes are tender. During the last 5 minutes, heat the borș in a small saucepan until steaming. 5. Pour the hot borș into the pot and let the soup simmer gently for 2 minutes. 6. Mix the sour cream with a few spoonfuls of hot broth, then stir it into the pot. Let the soup simmer gently for 1 minute. 7. Take the pot off the heat and add the remaining 10 g of parsley and the chopped lovage. Cover and leave the soup to stand for 10 minutes.