📝 About This Recipe
Borș is the soul of Romanian sour soups, a vibrant, probiotic-rich liquid gold made from fermented wheat bran and cornmeal. This ancient recipe yields a tangy, slightly floral base that transforms ordinary broths into complex, revitalizing masterpieces. Unlike vinegar or lemon, Borș provides a nuanced acidity and deep nutritional profile that has been a staple of Eastern European hearths for centuries.
🥗 Ingredients
The Fermentation Base (Huște)
- 500 grams Wheat bran (organic and coarse-ground is best)
- 200 grams Cornmeal (preferably stone-ground)
- 1 cup Huște (Starter) (sediment from a previous batch or a piece of sourdough bread)
Aromatics and Liquid
- 4-5 liters Spring water (filtered, non-chlorinated)
- 1 bunch Lovage (Leuștean) (fresh or dried; essential for authentic flavor)
- 2-3 pieces Cherry tree twigs (optional, adds a subtle woody sweetness)
- 1/2 piece Beetroot (small slice for a rosy hue)
- 3-4 pieces Dill stalks (for depth of aroma)
👨🍳 Instructions
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1
Select a large 5-liter clay pot or glass jar. Ensure it is meticulously cleaned and scalded with boiling water to prevent unwanted bacterial growth.
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2
In a large bowl, mix the wheat bran and cornmeal. Add the 'huște' (starter) or the crumbled sourdough bread to the dry mixture.
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3
Add about 1 liter of lukewarm water to the bran mixture. Stir well with a long wooden spoon until it forms a consistent paste.
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4
In a separate pot, bring the remaining 3-4 liters of water to a boil, then let it cool until it is hot but not scalding (about 60°C/140°F).
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5
Slowly pour the hot water over the bran paste in the large jar, stirring constantly to avoid lumps.
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6
Add the lovage, dill stalks, cherry twigs, and the slice of beetroot. These aromatics will infuse the liquid as it ferments.
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7
Cover the jar with a clean linen cloth or cheesecloth secured with a rubber band. This allows the gases to escape while keeping dust out.
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8
Place the jar in a warm spot (near a radiator or in a sunny corner) for 24 to 48 hours. In colder climates, this may take up to 4 days.
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9
Twice a day, stir the mixture vigorously with a clean wooden spoon to aerate the ferment and encourage the yeast.
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10
Taste the liquid after 24 hours. It is ready when it is pleasantly tart, slightly fizzy, and has a clear golden-yellow color.
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11
Once fermented, strain the liquid through a fine-mesh sieve lined with cheesecloth into clean glass bottles.
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12
Save the sediment at the bottom (the new 'huște') in a small jar in the fridge to use as a starter for your next batch.
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13
Store the bottled Borș in the refrigerator. It will stay fresh and potent for up to 2 weeks.
💡 Chef's Tips
Always use non-chlorinated water, as chlorine can kill the beneficial bacteria needed for fermentation. If the mixture develops a fuzzy mold on top, discard it and start over; the smell should be sour but clean, never putrid. For a deeper flavor, use more lovage; it is the signature herb that gives Romanian soups their distinct identity. To speed up fermentation in winter, you can add a tablespoon of honey to the initial paste. When adding Borș to a soup, always boil it separately for 2 minutes first to 'clarify' it before pouring it into your main pot.
🍽️ Serving Suggestions
Use this liquid to sour a traditional Ciorbă de Perișoare (meatball soup) for an authentic Romanian Sunday dinner. Drink a small glass of cold, raw Borș in the morning as a probiotic tonic to aid digestion. Pair a Borș-based soup with a side of hot chili peppers and a dollop of cold smântână (sour cream). Serve alongside fresh crusty bread and a slice of red onion for a rustic, traditional experience. It works beautifully as a marinade for poultry, helping to tenderize the meat before roasting.