Giblet soup/
Ciorba de potroace

Boil the giblets and wings with the finely chopped vegetables. Remove foam and add salt. When the meat is tender, add the sauerkraut juice that was boiled separately, the chopped parsley and dill and let boil for a few more minutes.

Russian soup (with meat)/
Ciorba ruseasca (cu carne)

Set to boil, at low temperature, the meat cut in pieces. Keep removing the foam until there is no more. Add salt and let boil, slowly, covered, until the meat is almost done. Add the beet, onion, carrot and parsley, everything julienned. After a few boils, add the thinly sliced pepper, cubed beans, and chopped cabbage. Let boil for a couple of minutes, then add the peeled, seeded and chopped tomatoes. Let it boil, covered, until everything is tender. Add the chopped parsley and dill. When serving, add a tablespoon of sour cream into each person's bowl.

Soup (sour) with chicken/
Bors de pui

Set to boil the julienned carrot, parsley root and onion. When the vegetables are half done, add the chicken pieces and its gizzards, salt, rice, peeled, seeded and chopped tomatoes. Remove foam, add the separately boiled and strained borsh (quantity to taste). When the chicken pieces are almost done, add the chopped parsley and dill. At the end, beat one egg in.

Soup (sour) with lamb/
Bors de miel

Prepare the same as soup (sour) with veal. Add a beaten egg or a few tablespoons of sour cream at the end.

Soup (sour) with meat balls/
Bors cu perisoare

Set to boil, finely chopped onion, carrot, and parsley root together with the beef bones. Let boil well, then add the separately boiled borsh, salt, chopped greens and the separately boiled and strained tomatoes. Let boil for a few minutes and then add the meat balls prepared by mixing the ground meat with the salt, pepper, egg, fried onion and rice. Let the meat balls boil. You may serve with a tablespoon of sour cream in each bowl.

Soup (sour) with mutton/
Bors de berbec

Cut the meat in pieces and set to boil. Remove foam as it forms. 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. Remove the vegetables with the slotted spoon. Add to the soup julienned green pepper, peeled, seeded and chopped tomatoes, rice and boiled borsh. When the rice is done, add chopped lovage.

Soup (sour) with stuffed zuchini/
Bors de dovlecei umpluti

Set to boil, together with the beef bones, finely chopped parsley root, carrot, celery root and 1 onion. In the meantime, remove the peel off the zuchini, cut lengthwise, scoop out the insides and fill them with the ground beef mixed with an onion slightly fried in lard, rice, salt, pepper and some chopped greens. After the vegetables and the bones are well boiled, strain and set the liquid to boil again with the stuffed zuchini and the separately boiled and strained borsh. Add the salt and let boil until the zuchini are tender. Add the chopped greens and serve with some sour cream mixed in at the end.

Soup (sour) with veal/
Bors de vitel

Cut the veal in pieces, set to boil and remove foam periodically. Add salt and the quartered carrot, celery root, onion and parsley root. Let boil slowly, covered, until the meat is tender. Remove the veal pieces, move them into a clean pot, remove the vegetables and strain the liquid. Add this liquid to the veal pieces. Add the rice, the borsh and let boil until the rice is done. Add the chopped lovage and before serving, beat one egg in. Back to Soup (sour) with lamb