Romanian Beef Sour Soup
Borscu carne de Vita
We fell in love with river boat cruising in Europe. Our first trip with Grand Circle Cruise was on the Danube from Budapest to Prague. Two years later, we decided to cruise the lower Danube starting at the Black Sea and ending in Budapest.
To maximize our travel dollars, we arrived a week early to travel on our own in Romania. We arrived in Bucharest, Romania and then took the train to Brasov, a delightful medieval town in the heart of the countryside.
Festival ’39 was a hip restaurant in the heart of medieval Brasov, Romania. We enjoyed it so much, we ate there twice. Decorated in Art Nouveau, with jazz playing in the background, it was fun to watch the young locals. We ordered the Bors cu carne de Vita, a Romanian sour soup that gets it’s sour from sauerkraut juice
1 ½ lbs beef (chicken or pork)
1 parsley root
1 celery root
1 T. tomato paste
8 cu. water
fresh parsley leaves
lovage, leaves (substitute celery leaves)
2 c. sauerkraut juice
1. Bring to boil the beef cut into medium sized pieces together with water and salt.
2. Remove the scum several times, then add salt.
Clean and chop or grate the veggies and add them to the soup.
3. Later add the tomatoes . Let it boil for another 10 – 15 minute.
4. Separately boil the pickled cabbage juice then add it to beef soup.
5. Add the noodles.
6. Boil the sour soup for another few minutes, add the tomato paste, put salt and lemon juice to taste.
7. When this is cooked, add parsley and lovage (substitute with celery) leaves.