Borsc (Borscht)

Sastojci: 2 cvekle, 2 korena persuna, 2 kom. korena celera (debljine 1 cm i duzine oko 2cm), 4 sargarepe, 1 krompir, 4 grancice svezeg persuna, 4 cena belog luka, 1/3 kocke za supu, 1,2 L vode (hladne+vruce), 1 kasicica maslinovog ulja, 1 kasicica kima.

Priprema:

1. Oljustiti cveklu, koren persuna, koren celera, sargarepu, krompir, beli luk. Koren celera ostaviti u komadima. Beli luk ostaviti ceo. Cveklu, koren persuna, koren celera, sargarepu iseci na krupnije komade (oko 2.5cm duzine). Krompir iseci na kocke. Persunov list sitno iseckati ili ostaviti u grancicama.
2. U serpu staviti maslinovo ulje, kocku za supu, cveklu, kim i beli luk, naliti vodom da prekrije cveklu, poklopiti i ostaviti da prokljuca (6). Kad prokljuca smanjiti na srednju temperaturu (3) i pustiti da se kuva 50 minuta. Doliti vrucu vodu ako je potrebno. Promesati povremeno.
3. Dodati koren persuna, koren celera, sargarepu i krompir i kuvati jos 20 minuta. Pet minuta pred kraj dodati persun, naliti sa malo vode i pustiti da prokljuca. Skloniti sa sporeta. 
4. Kad se malo ohladiti izvaditi komade celera i baciti.

Preuzeto iz knjige "Posni kuvar za secerase i za obolele od srca i krvnih sudova" – Monahinja Atanasija, Kolor Pres-Lapovo, 2010.

Ingredients: 2 beetroots, 2 parsley roots, 2 pcs. celery root (1 cm thick and about 2 cm in length), 4 carrots, 1 potato, 4 branches of parsley (fresh), 4 cloves of garlic, 1/3 bouillon cube, 1.2 L water (cold+hot), 1 tsp olive oil, 1 tsp cumin.

Preparation:

1. Peel beetroots, parsley root, celery root, carrots, potato and garlic. Leave celery in chunks. Don't cut garlic, leave in cloves. Beetroots, parsley root, celery root, carrots cut on the bigger pieces (about 2.5cm in length). Cut potato into cubes. Finely chop parsley leaves or leave it as branches.
2. Place the olive oil in the pot, the cube of broth, beetroot, cumin and garlic, pour with water to cover the veggies, cover it and leave it to boil on high heat (6). Then lower to medium temperature (3) and let it cook for 50 minutes. Add the hot water if necessary. Stir occasionally.
3. Add the parsley root, celery root, carrots and potato and cook for another 20 minutes. Five minutes before the end add the parsley leaves, add some water and let it boil. Remove from stove.
4. When a little cool, remove the pieces of celery roots and discard them.