borș

The tradition & historical record

Borș is either a liquid ingredient used in Romanian and Moldovan cuisine or the sour soup typically made with this ingredient. It used to be common in Hungary too, it is called Cibere. The ingredient borș consists of water in which wheat or barley bran, sometimes sugar beet or a slice of bread has fermented. After decanting, the result is a slightly yellowish, sour liquid which can also be drunk as such. It contains lactic acid plus vitamins and minerals extracted from the bran. Whole lovage leaves can be added in the final liquid. Romanian "borș" soup recipes can include various kinds of vegetables and any kind of meat, including fish. "Borș/ciorbă de perișoare" (a broth with meatballs) is quite common. One ingredient required in all recipes by Romanian tradition is lovage leaves, which have a characteristic flavour and significantly improves the soup's aroma. ¹

The text above is adapted from the Wikipedia article “Borș (bran)”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. ¹

borș is sour liquid made from fermented wheat or barley bran used in Romanian and Moldovan cuisine to make soups, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. ²

The source record links this tradition to 2 external registers, which can be verified through the citation. ²