In Romanian: Borş de berbec



  1. Cut the meat in pieces and set to boil.
  2. Remove foam as it forms.
  3. Add salt and the quartered onion, carrot and parsley root and let boil, covered, at low temperature until the vegetables and the meat are tender.
  4. Remove the vegetables with the slotted spoon.
  5. Add to the soup julienned green pepper, peeled, seeded and chopped tomatoes, rice and boiled borş.
  6. When the rice is done, add chopped lovage.
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