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CyberCom™ :: Recipes :: Traditional Romanian Lamb Borsch Soup (Borş de miel)

A traditional Romanian soup to enjoy at Romanian Easter or all year round...

Traditional Romanian Lamb Borsch Soup (Borş de miel)

Traditional Romanian Lamb Borsch Soup (Borş de miel)

PREPARATION: 30 minutes
COOKING: 2 hours 5 minutes
TOTAL: 2 hours 35 minutes
PORTION(S): 8 servings



  1. In a large pot, place the bones, add a pinch of salt and cover them with cold water by at least 1 inch (2.5 cm). Bring to a boil, then boil for 30 minutes. Skim whenever needed.
  2. With a skimmer, remove the meat and place it in a deep dish. Let cool for 15 minutes. Cut the meat off the bones, dice it and place it back in the soup.
  3. In a large, deep skillet or large, thick, uncovered Presto®-style pot, preheat oil over medium-high heat and sauté the vegetables (except the potatoes) for 5 minutes, stirring constantly.
  4. Add the sautéd vegetables with the oil, the potatoes, the borsch and the herbs to the soup. Mix well. Cover and cook over medium heat for 90 minutes. Stir occasionally. Enjoy.
If you cannot find powder or liquid Romanian borsch (borş), you can replace it with a mix of 1 1/2 cup (375 ml) cold water and 1/2 (125 ml) dill pickle juice. Not quite the same taste, but a descent alternative.

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