Monk's potato soup

Monastic potato borscht is a traditional recipe that invites us with its simple yet flavorful aromas. This dish has deep roots in the culinary traditions of communities that appreciate healthy and comforting food. A few years ago, I had the opportunity to taste this borscht at the Recea Monastery in Mureș County, and since then, I haven't forgotten its unmistakable taste. It's an ideal borscht for cool days and pairs perfectly with a steaming portion of polenta. Let's discover together how to prepare it!

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4-6 servings

Ingredients:
- 5-6 potatoes (approximately 800 g)
- 1.5 liters of water
- Salt, to taste
- 2 cubes of natural vegetable stock (homemade) or 1 tablespoon of Delikat
- 1 head of garlic (approximately 8-10 cloves)
- 1 liter of homemade borscht (or store-bought, preferably)
- Polenta, for serving

Step-by-step instructions:

1. Preparing the potatoes: Start by peeling the potatoes. Choose medium-sized, firm potatoes without blemishes. Cut them into cubes of about 2 cm, so they cook evenly. If you like, you can leave some potatoes cut larger for a more interesting texture in the borscht.

2. Boiling the potatoes: In a large pot, add 1.5 liters of water and bring it to a boil. Add a teaspoon of salt and the cubes of natural vegetable stock (or Delikat). When the water starts to boil, add the chopped potatoes. Let them boil over medium heat for about 20 minutes, or until they become soft and easily pierced with a fork.

3. The garlic: While the potatoes are boiling, prepare the garlic. Peel the garlic cloves and crush them with a mortar or the back of a spoon. If you like, you can also add a pinch of salt to help them turn into a smooth paste. The garlic will add an intense flavor to the borscht.

4. Adding the borscht: Once the potatoes are cooked, add the crushed garlic and the warm borscht (previously heated but not boiling!). It is important that the borscht is not added directly from the fridge, as the low temperature can affect the final taste. Let the borscht boil together with the potatoes for another 2-3 boils, so the flavors combine perfectly.

5. Serving: Once the borscht is ready, taste and adjust the salt to your liking. Serve it hot, alongside steaming polenta. You can add a few fresh parsley leaves on top for an extra touch of freshness and color.

Practical tips:
- If you want to add more flavor, you can also add a few leaves of lovage or fresh dill, either during boiling or as a garnish when serving.
- Monastic potato borscht is very versatile; you can also add other vegetables, such as carrots or celery, to vary its flavors.
- To turn this borscht into a fasting dish, make sure to use borscht and vegetable stock without animal-derived ingredients.

Nutritional benefits:
This borscht is rich in complex carbohydrates from potatoes, which provide long-lasting energy. Garlic is known for its antioxidant and antibacterial properties, making it a beneficial ingredient for the immune system. Additionally, polenta provides a good source of fiber and protein, making it a healthy choice in the diet.

Frequently asked questions:
- Can I use another type of borscht? Yes, you can use store-bought borscht, but for an authentic taste, homemade is ideal.
- What can I use instead of vegetable stock? If you don't have natural vegetable stock, you can add spices like basil, thyme, or oregano to enrich the borscht's flavor.
- Can the borscht be stored? Yes, you can keep the borscht in the fridge for 2-3 days. We recommend reheating it on the stove before consuming it again.

Complementary recipes and drinks:
Monastic potato borscht pairs perfectly with a fresh summer salad or a slice of homemade bread. Additionally, a refreshing drink, such as fruit compote or herbal tea, will perfectly complete the meal.

Whether you prepare it for a family meal or a special occasion, this monastic potato borscht will surely impress with its simplicity and flavor. Try it and let yourself be carried away by the memories of traditional cooking!