Moldova-style Borscht

1. 1

   Use a large cheese grater to grate the carrot and beets.

2. 2

   Cut the potato into cubes.

3. 3

   If you don't have a cheese grater, julienne the carrot and beets.

4. 4

   Add olive (or vegetable) oil to a pot and cook the vegetables from Step 1 until wilted.

5. 5

   Add 800-1000 ml of water and the bay leaf and simmer.

6. 6

   Add oil to a separate frying pan and stir-fry the pork until well-browned .

7. 7

   Add the onions and stir-fry until brown.

8. 8

   Add to the pot from Step 2.

9. 9

   Simmer for 10 minutes, then add the salt.

10. 10

    This is where you decide how salty you want the borscht to be.

11. 11

    It should be a little on the salty side.

12. 12

    Feel free to add pepper if you like.

13. 13

    After it's simmered, cut the tomatoes and add them to the pot (or tomato juice).

14. 14

    Before you turn off the heat, add the Italian parsley and dill.

15. 15

    It's done!

16. 16

    Transfer to a serving dish.

17. 17

    It's delicious garnished with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.