We like our soups pretty sour. As a matter of fact, we like it super sour and since nothing beats borscht when it comes to sour soups, we make our own borscht. And we use it liberally. It not only gives a soup a specific, delicious taste but it’s good for digestion and helps metabolism.
1 Kg wheat bran
300 gr corn bran
8 liters boiled water
2 slices rye bread
20 gr of fresh yeast
Put the wheat and corn bran together in a large ceramic pitcher. Over the mixture pour the hot boiled water and wait until it is cool (slightly warmer than the room temperature). Place the yeast in small pieces and then the rye bread. The water must not be hot as it will kill the yeast’s ferments.
Next step is to cover the jar with a blanket to keep it warm and let it ferment for 24-48 hours. Usually after 24 hours the borscht is ready to use but leaving it longer it makes the borscht get a stronger, richer taste. The bran gets deposited on the bottom of the jar while on top there’s a clear liquid with a pale white tent and sour in taste. The sourness also depends on the quality of the bran and yeast on top of the fermentation time.