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Moldova-style Borscht

Moldova-style Borscht

A simple dish that can be made in 30 minutes, passed on from the mothers in that region!

Ingredients: 4 servings

Thinly sliced pork loin
200 g
Carrots
2
Beets
1
Onions (minced)
1
Potato
1
Bay leaf
1
Tomato (or tomato juice)
2
Italian parsley
as needed
Dill (optional)
as needed
Salt
1/2 tablespoon
Pepper
to taste

Steps

1. Use a large cheese grater to grate the carrot and beets. Cut the potato into cubes. If you don't have a cheese grater, julienne the carrot and beets.
2. Add olive (or vegetable) oil to a pot and cook the vegetables from Step 1 until wilted. Add 800-1000 ml of water and the bay leaf and simmer.
3. Add oil to a separate frying pan and stir-fry the pork until well-browned . Add the onions and stir-fry until brown. Add to the pot from Step 2.
4. Simmer for 10 minutes, then add the salt. This is where you decide how salty you want the borscht to be. It should be a little on the salty side. Feel free to add pepper if you like.
5. After it's simmered, cut the tomatoes and add them to the pot (or tomato juice).
6. Before you turn off the heat, add the Italian parsley and dill. It's done! Transfer to a serving dish. It's delicious garnished with sour cream.

Story Behind this Recipe

This recipe is for borscht from Moldova in Eastern Europe. It was a lot simpler than I'd imagined, so give it a try.
It'll warm you up!