Borscht, as we know, exists in many culinary traditions, since many are accustomed to considering the soup as their national dish.
Of course, the differences can sometimes be quite noticeable.
Many people like the Moldavian version of the classic soup. It is quite easy to prepare. The advantage of Moldavian borscht is the special taste of the soup.
What 3 features will help you prepare delicious borscht in the Moldovan style
The right broth
In order to prepare a truly tasty and high-quality broth, you should choose only beef on the bone and cook it according to all the rules.
It is better not to use other types of meat.
Replacing cabbage with an unexpected ingredient
Many people think that borscht without cabbage automatically turns into a completely different soup, but this is a misconception. Making Moldavian borscht involves completely abandoning any kind of cabbage.
However, it is worth buying canned beans. Half of the can should be crushed to a puree state, and the rest is added whole. The soup will be thick and tasty.
Special processing of beets
We are used to frying beets for borscht, but you can try another method of preparation. It is recommended to boil the vegetable directly in the peel until fully cooked.
When the beetroot has cooled, we peel it and thoroughly process it with lemon juice, and grind it with a grater. After that, we mix the beetroot with a small amount of sugar and send it to the pan in this form.
