2 cups of borscht (or a splash of citric acid for a tangy taste)
1–2 bay leaves
Sea salt, to taste
Black peppercorns
Fresh lovage, to taste
1 tablespoon chopped herbs (parsley or dill)
Preparation:
1. Preparing the beans: Choose and rinse the beans under cold running water. Soak them in cold water for 2–3 hours (or overnight for quicker cooking). Once softened, boil the beans in a separate pot until tender, changing the water once if needed to reduce bloating.
2. Cooking the meat and making the broth: Rinse the pork and cut it into appropriately sized pieces. Place the meat in a large pot with 6 cups of water and simmer over medium heat. Skim off the foam that forms to keep the broth clear. Continue cooking until the meat is fully tender.
3. Preparing the vegetables: Peel and dice the carrot, parsley root, and celery root. Sauté these vegetables in a pan with 2 tablespoons of oil until lightly golden. Finely chop the onion and add it to the pan, softening gently with the other vegetables. Peel and cube the potatoes. Wash, optionally peel, and dice the tomatoes.
4. Assembling the stew: In the boiling broth (where the pork cooked), add the potatoes and sautéed vegetables. Simmer over low heat for 12–15 minutes, until the potatoes are almost tender. Stir in the diced tomatoes and continue cooking.
5. Finishing the stew: With 5–7 minutes remaining, add the separately cooked beans. Pour in the strained borscht (or citric acid), season with sea salt, peppercorns, and bay leaves. Cook gently to allow flavors to combine.
6. Serving: Sprinkle the stew with lovage and chopped herbs (parsley or dill) before serving. Enjoy the stew hot, accompanied by fresh bread or hot peppers, if preferred.
Suggestions: For a more intense taste, add 1–2 crushed garlic cloves towards the end. For authentic flavor, use fully ripe tomatoes or homemade tomato juice. Poftă bună!
Why soak beans before cooking? Soaking the beans reduces cooking time and removes some oligosaccharides that can cause digestive discomfort. The beans absorb water, becoming softer and easier to cook.
How do you achieve a clear broth? For a crystal-clear broth, wash the meat thoroughly before cooking and constantly remove any forming foam. Gentle simmering without adding salt too early helps maintain the liquid’s transparency.
What role do sautéed vegetables play? Sautéed vegetables such as carrot, celery, and onion intensify the stew’s flavor and aroma. Caramelizing their natural sugars adds a subtle sweetness to the dish.
Why change the water when boiling beans? Changing the water during bean cooking removes bloating compounds and reduces the beans’ specific aftertaste, resulting in a lighter, more pleasant stew.
How do you balance the acidity of borscht? To balance acidity, add borscht gradually toward the end, tasting as you go. If too sour, a pinch of sugar or extra water can dilute the tang.
Why include bay leaves in the stew? Bay leaves introduce a subtle, earthy bitterness that enriches the stew’s flavor. They’re added during cooking to release essential oils but removed before serving to avoid an overly bitter taste.
What cut of pork is best for this stew? A cut with moderate fat, such as pork shoulder or pork leg, works best. These parts provide a perfect balance of meatiness and richness.
How do you make a richly flavored bean stew? For a deep flavor, include peppercorns, bay leaves, fresh lovage, and 1–2 crushed garlic cloves at the end. Ripe tomatoes or homemade tomato juice further intensify the taste.
What is the role of borscht in the stew? Borscht gives the stew its signature tangy note, a hallmark of Romanian cuisine. It balances flavors and adds a unique, refreshing twist.
How can you adapt the recipe to a vegetarian version? Replace pork with mushrooms for a rich, meat-like texture. Add more vegetables such as zucchini or bell peppers, and let the borscht and spices deliver the authentic flavor.
