A bowl of borsch

I want to present to you today a recipe that is very popular in the Eastern part of Europe, in countries like Romania, Ukraine, Russia, Poland etc., though the ingredients might differ slightly, from country to country. Even in Romania, where I live, this kind of sour soup that carries the name of the main ingredient, borsch, is more popular in the region of Moldova, and not as much in other parts of the country.

Last year I made this soup for the first time for my husband and he loved it. Since then I make it from time to time, especially after I read about how good the main ingredient actually is for our bodies.

Borsch is a yellowish, sour liquid, extracted from a fermented blend of natural ingredients: wheat bran (or rye), corn flour, yeast or hops, a twig of sour cherry leaves, some lovage and water. It is good because it has only 7,7 kcal/100 ml, and it contains powerful enzyme, able to balance the imbalances in the modern human body. Borsch also contains numerous vitamins, including the needed vitamins C, D and B complex, and vitamin H, also called B7 or biotin, which helps the body to manage proteins, fats and especially cholesterol. It also contains important minerals, such as calcium, phosphorus and magnesium.

Hoping I made you curious to give it a try, here is the recipe: beet root, potatoes, capsicum, onion, carrot and parsnip, cut into small pieces, and of course, borsch. You can leave it only to that, without adding any meat or meat products, or you can add some smoked bacon or meat. We like a little bit of extra taste so I add some smoked and shallow fried bacon. Boil all the ingredients in a pot that accommodates the quantity of soup that you need, add condiments and seasonings such as salt, pepper, chopped leaves of parsley and lovage and the boiled borsch and serve with a drop of sour cream on top.

Enjoy!