Pork Borsht/Ciorba de purcel cu sfecla rosie
Prep time
Cook time
Total time
This delicious soup is called sour soup in Romanian cuisine. We use borsht liquid or lemon juice to make it sour and we dress the soup with lovage (a herb similar with parsley) which makes it special. It hearty and super yummy. Please check out my recipe!
Recipe type: Main
Cuisine: Romanian
Serves: 8-10
  • Pork leg, bones with meat on, or ribs (approx. 800 gr, 2 pounds)
  • 1 bell pepper
  • 1 onion
  • 1 carrot
  • 2 celery stalks
  • 1 parsley root or parsnip
  • 2 beets (medium sized)
  • borscht liquid (find it in Polish stores or European stores) or 1 lemon
  • fresh lovage or parsley (https://en.wikipedia.org/wiki/Lovage)
  • home made noodles, pasta of any type, or 2-3 tbsp of rice
  • Serve:
  • sour cream and a hot pepper
  1. Wash the meat in cold water then place it in a pot and give it a boil. Drain the water as foam forms and wash the meat then put it again in the pot together with the vegetables and cover it with water.
  2. Add a bit of salt and boil about 35-40 minutes until meat is tender. Season with salt again , add noodles and let it boil with the noodles for 6-8 minutes until tender. add borscht and boil 5 more minutes. If you want to use lemon juice, then add it at the end. Dress the soup with fresh chopped lovage or fresh parsley and serve it hot with a spoon of sour cream.
  3. It is amazingly delicious, traditionally we eat it with a hot pepper. Only if you like hot ;-)
  4. Enjoy!
  5. Pofta buna!
Nutrition Information
Serving size: 8
Recipe by gabriela cuisine at http://gabrielacuisine.ro/pork-borshtciorba-de-purcel-cu-sfecla-rosie/