Borș

Borș is a staple in Romanian and Moldovan cuisine, essential for preparing the traditional sour soup known as borș or ciorbă. This unique ingredient is created by fermenting wheat or barley bran, sometimes with sugar beet, in water, resulting in a slightly yellowish, tangy liquid. Interestingly, this liquid can also be enjoyed on its own.

The term "borș" carries two meanings in this context. While it shares its etymology with the Ukrainian and Russian "borshch" or "borscht" the meanings differ. In Ukrainian and Russian cuisine, borscht is typically a beetroot soup. However, in Romanian cuisine, borș refers to a category of sour, hearty soups made with the fermented borș liquid. Other terms like ciorbă, zeamă, and acritură are also used to describe these types of soups in Romania.

Romanian borș soups can include a variety of vegetables and meats, including fish. One popular version is borș/ciorbă de perișoare, a flavorful broth with meatballs. Lovage leaves are commonly added to these soups, imparting a distinct taste and enhancing the aroma.