Borș de Burechiușe (Borș de burechiușe)
Overview
Borș de burechiușe is a sour soup from the Romanian regions of Moldavia and Bukovina, and from the Republic of Moldova. Burechiușe, also called urechiușe, little ears, are small squares of plain flour and water dough filled with chopped mushrooms, traditionally porcini fried with onion, then folded and sealed at the edges like ravioli. They are cooked in a light vegetable broth soured with borș, the fermented wheat bran liquid used across Moldavia to make sour soups. The soup is finished with chopped dill or lovage. Made without meat, eggs or dairy, it is a fasting dish.
History
Borș de burechiușe is traditionally eaten on Christmas Eve, the last day of the Advent fast. In Bukovina and Moldavia the word borș is used for the whole sour soup, in the same way as ciorbă elsewhere in Romania. The origin of the name burechiușe is not clear. It may come from the Turkish börek, a trace of Ottoman influence, or from burete, mushroom, after the filling. Dough parcels filled with mushrooms for the Christmas Eve meal are found further north too, such as the Polish uszka served in barszcz.
Main ingredients
Borș, porcini mushrooms, flour dough, onion, dill, lovage. The soup is built on sour broth with mushroom dumplings and is usually served hot. Diet: vegan; not usually gluten-free.
Explore: More soups from Romania
Recipe
Method
- 1
Fry 1 onion in the oil, add the mushrooms and cook until dry, then season and leave to cool.
- 2
Knead the flour, salt and water into a firm dough, roll it thin and cut it into 5 cm squares.
- 3
Put a little filling on each square, fold it into a triangle and press the edges to seal.
- 420 min
Simmer the other onion, the carrot and parsley root in 1.5 l water for 20 minutes, then add the borș and bring back to the boil.
- 510 min
Drop in the burechiușe and cook for 8 to 10 minutes until they float, then season and add the dill or lovage.
- ✓
Serve. About 1h 30m from start to bowl.
In short: Borș de Burechiușe is a vegetable soup from Romania, in Eastern Europe, made mainly with borș, porcini mushrooms and flour dough. It is vegan and is usually served hot.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
