Light Dniester Borscht
Description
Borscht is one of the most popular dishes in Moldova. This dish combines a light chicken broth with many nutritious vegetables. It can be prepared thick or less thick—either way, it will be very delicious. The soup is ready to serve.
Instructions
- 1
Step 1
1. Blanch the chicken drumsticks, rinse them, and boil in three liters of water with a peeled onion, parsley root, and bay leaf. Let the broth steep: you can cook the meat today and make the borscht tomorrow. Remove the meat from the broth, separate it from the bones, and chop finely.
- 2
Step 2
2. Peel the potatoes, beets, carrots, and onions, and soak them in cold water for half an hour. Soak the beets separately. Finely chop the onion, cut the beets into cubes, and dice the carrots into small cubes, or grate them.
- 3
Step 3
3. Prepare the sauté: sauté the onion until it becomes translucent, then add the carrots. After about two minutes, add the beetroot. Simmer for about five minutes. Add tomato paste, lemon juice, and mix well (you can use table vinegar instead).
- 4
Step 4
4. Cut the peeled potatoes into cubes and add them to the boiling broth. Reduce the heat and cook for about three minutes. Cut the cabbage into thin strips and add it to the broth three minutes after the potatoes. Cook for another five minutes.
- 5
Step 5
5. Add the sliced peppers and cook for about three minutes. Then add the sautéed mixture to the pot and stir. Add crushed garlic, season with pepper and salt. Cook for three minutes over low heat with the lid closed. Let the borscht steep for about thirty minutes.
- 6
Step 6
6. Pour the borscht into a bowl, add sour cream and fresh herbs