In Romanian: Borş de vitel



  1. Cut the veal in pieces, set to boil and remove foam periodically.
  2. Add salt and the quartered carrot, celery root, onion and parsley root.
  3. Let boil slowly, covered, until the meat is tender.
  4. Remove the veal pieces, move them into a clean pot, remove the vegetables and strain the liquid.
  5. Add this liquid to the veal pieces.
  6. Add the rice, the borş and let boil until the rice is done.
  7. Add the chopped lovage and before serving, beat one egg in.
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