Borş fermented wheat bran gives soup a boost
Borş fermented wheat bran juice forms the basis of many sour soups in Romanian cuisine. The sour soup containing borş (“borsh”) is usually called a ciorbă (“chorba”). Sometimes people call the soup itself borş. Romanians also consume borş outright for its probiotic and antioxidant properties; people also drink it as a hangover cure, probably due to its anti-inflammatory effects and high concentration of Vitamin B. Less pungent and effervescent than kvass, borş nevertheless shares a similar production method and purpose.
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