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Bors de Ciuperci
Mushroom Borscht
A hearty and flavorful vegetarian borscht made with mushrooms, vegetables, and a distinct sourness from borÈ (fermented wheat bran liquid). This soup is a staple in Romanian cuisine, especially during fasting periods, offering a comforting and nutritious meal.
ð§ ææ
- 500 g, cleaned and sliced Mixed mushrooms (e.g., porcini, button, oyster)
- 500 ml BorÈ (sour liquid from fermented wheat bran)
- 3 medium, peeled and cubed Potatoes
- 2 medium, peeled and grated or finely diced Carrots
- 100 g, peeled and finely diced Celery root
- 80 g, peeled and finely diced Parsnip root
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 3 tablespoons Sunflower oil
- 0.25 cup, chopped Fresh parsley
- 0.25 cup, chopped Fresh dill
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 1.5 liters Water
ðšâð³ äœãæ¹
- 1
Heat the sunflower oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2
Add the grated carrots, diced celery root, and parsnip root to the pot. Sauté for 5-7 minutes until slightly softened.
- 3
Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes.
- 4
Pour in the water and bring to a boil. Add the cubed potatoes, salt, and pepper. Reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- 5
Stir in the borÈ. Bring the soup back to a gentle simmer and cook for another 5-10 minutes to allow the flavors to meld. Do not boil vigorously after adding the borÈ.
- 6
Stir in most of the fresh parsley and dill, reserving some for garnish. Taste and adjust seasoning with salt and pepper if needed.
- 7
Serve hot, garnished with the remaining fresh herbs. This soup is often served with a dollop of sour cream (optional, for non-fasting days) and crusty bread.
ð¡ ããã®ã³ã
- âIf you cannot find borÈ, you can substitute it with a mixture of lemon juice and sauerkraut juice, or a commercial souring agent.
- âFor a richer flavor, use dried porcini mushrooms soaked in hot water (reserve the soaking liquid for the soup).
- âEnsure the vegetables are finely diced or grated for even cooking.
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- Add a small amount of lovage for a distinct herbaceous note.
- Some recipes include a small amount of tomato paste for added depth.
- For a heartier soup, add a handful of cooked beans or barley.