Transylvanian Take on Moldavian Beef Borscht — A Perfect Blend of Broth and Sour Soup
This is my personal vision of a Moldavian-style beef borscht, viewed from Transylvania. It’s a harmonious blend of rich beef broth (supa de vita) and sour borscht (ciorba de vacuta). The broth delivers deep beef flavor and noodles, while the sour borscht brings the refreshing tang and some of the vegetables.
I didn’t have homemade borscht from Moldova this time, but Olympia’s borscht worked wonderfully — clean, pleasant, and pleasantly sour. It lacked the aromatic lovage (leustean) typical of Moldavian borscht, so I added frozen lovage during cooking for a subtle flavor without overpowering the rich beef broth. I prefer quality over quantity — roasting the meat and slow-simmering it for a flavorful, concentrated soup.
Those who tasted it were very pleased, and I hope you will be too!
🥩 Ingredients for 7 servings
| Ingredient | Quantity |
|---|---|
| Beef shank with bone | 500 g |
| Beef ribs or brisket | 1 kg |
| Carrots | 3 |
| Onion | 1 |
| Parsnip | 1 |
| Parsley root | 1 |
| Small celery root | 1/3 |
| Potatoes | 2–3 |
| Black peppercorns | 1 tablespoon |
| Sour borscht (borș) | 300 ml (adjust to taste) |
| Chopped lovage (leustean) | 1 tablespoon |
| Noodles (fidea) | 100 g |
| Parsley (for garnish) | As needed |
| Salt | To taste |
🔪 Preparation Steps
- Roast the meat:
Wash and place meat pieces in a roasting tray. Roast at 250°C (480°F) for about 45 minutes.
Roasting intensifies flavor and deepens broth color. - Make broth:
Transfer roasted meat to a large pot. Cover with 11 cups (~2.6 liters) cold water. Bring to boil, then reduce heat to a gentle simmer (barely bubbling). Simmer for 2 hours.
Skim foam during first hour if needed. - Add vegetables and spices:
Add peeled, roughly chopped carrots, parsnip, parsley root, celery root (excluding potatoes), whole onion, peppercorns, and 2 teaspoons salt. Simmer another hour on low heat. - Strain broth:
Strain broth through cheesecloth or fine sieve for clarity. Return broth to pot. - Add selected vegetables and meat:
Add some of the vegetables back (carrots and celery pieces). Remove meat from bones, cut into chunks, and add to broth.
You can keep some meat aside for other uses. - Add potatoes:
Add diced potatoes and cook until tender (~20 minutes). - Add borscht and lovage:
Bring borscht and lovage to a boil separately. Add hot borscht gradually to soup until sourness is to your liking (about 300 ml here). Season with salt. - Cook noodles:
Cook noodles separately per package instructions, drain, and add to soup when serving.
Do not leave noodles in soup to avoid softening and clouding broth. - Serve:
Garnish with chopped fresh parsley.
💡 Tips & Notes
- Gentle simmer preserves clarity and flavor.
- Gradual addition of borscht lets you control acidity.
- Roasting meat first elevates broth flavor significantly.
- Lovage adds authentic Moldavian aroma without overwhelming the beef taste.
- Removing some vegetables or meat for separate consumption is traditional and personal preference.
🧾 Final Thoughts
This Transylvanian interpretation of Moldavian beef borscht combines rich, slow-roasted broth with a subtle sourness and fresh herbs. It’s a hearty, authentic soup showcasing patience and quality ingredients — a true comfort food classic.