Clear Moldovan Borscht, made with Beef

 Ingredients: 1 kg beef brisket with bones (ribs) or - 1 1/2 kg beef shank 5 medium carrots 1 onion 1 piece of parsley root 1 piece of parsnip root 1/2 celery bulb 1 bell pepper 1 sweet pepper 1 large potato (2-3 medium potatoes :d) 1/2-1 liter of borscht 1 serious bunch of lovage Salt

To prepare a delicious borscht that delights all the senses, it is essential to respect a few important details regarding the choice of ingredients and the cooking process. We start with the meat, where we recommend using brisket or shank, possibly with marrow bones. These are fundamental to achieving a rich and deep flavor base that will transform the borscht into a true delicacy. The meat fiber of brisket is airy, and the marbled fat contributes to a savory final result. The bones not only enrich the aroma but also provide additional nutrients.

Borscht is the main ingredient that makes the difference between a soup and authentic borscht. It brings a specific acidity, which is obtained only from its natural sourness, without using tomatoes or tomato paste. As for the vegetables, they remain similar to those used in soup, but without tomatoes. So, let’s get cooking!

We start by cutting the meat into large cubes and putting it to boil in a pot with cold water and a tablespoon of salt. If you opt for a pressure cooker, let it boil for 15 minutes, then cool the pot and remove the foam from its walls, as this can affect the final taste, leaving a bitter note. After cleaning the foam, add the finely chopped onion along with the lovage stalks, and continue boiling for 15 minutes.

It is important to maintain a gentle boil, as large bubbles can ruin the texture of the borscht. After this stage, open the pot and add the chopped vegetables: one carrot and a third of a measure of white root (parsley, parsnip, celery). Personally, I prefer to add more celery, due to its unique aroma which, after boiling, acquires a subtle taste reminiscent of sour cherries.

You can also add potatoes if you wish, depending on your preferences. This recipe is inherited from Moldovan traditions and was lovingly passed down to me by my childhood neighbor. After adding the vegetables, let them boil under pressure for 5 minutes, while in another pot you bring the borscht to a boil. Bring it to a simmer and collect the foam that forms on top.

Once you’re done, quickly cool the pressure cooker, open it, and add the hot borscht. Add the lovage leaves only when the borscht is slightly cooled, to preserve their vibrant green color. When serving, add fresh lovage and make sure to use thick plates that will keep the borscht warm, especially for those who prefer to eat more slowly.

This is an authentic borscht recipe, without sour cream or dressings that mask the natural taste of the ingredients. Transylvanian borscht is a true feast that combines tradition with rich flavors, leaving unforgettable memories in every bowl.

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