Borş |
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"Borş" is the romanian name for an easily sour liquid that results from a fermentation proces, which is used to create the typical romanian soups named "ciorba". You will need only three things: corn semolina, wheat bran and a starting culture. If you will produce "bors" for the first time, you need at first a starting culture. In romania known as "maiaua or huste".
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250 g |
corn semolina |
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150 g |
wheat bran |
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3 l |
water |
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4 - 5 EL |
starting culture |
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1. Produce the starting culture: Use a clean glass, add 250 g corn semolina and 150 g wheat bran, douse it slowly with boiling water (120-140 °F). Stir it to a creamly soft mash. Now you cover it with a cloth and let it stay at room temperature on a protected place for 1-2 days. The starting culture is finished, when it smells well and easily sourly. That is the starting culture for the first made "bors". On the next time you have to get only 4-5 tablespoon from the soil of the glass, and use it as well as starting culture (huste or maiaua); the remainder in former times was good for domestic animals. "Borş" is a fermentation product of purely biological addeds. Therefore succeeds bors also only, if untreated addeds are available. The good-tasting liquid and its positive effect on the human organism are well-known for centuries. Those addeds are easy to optain. If the bors-liquid is nearly completely used, you may fill it up again with some boiled fresh water. This second charge of bors, becomes then milder. Don´t capitulate wehen something goes wrong, at the first time. "The whole is more, than the sum of its individual parts".
A short translation: |
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The ingredients to create an veritable "Borş" |
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Bors / Borsch |
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