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When it comes to making soups sour, nothing beats a borsch recipe! Completely different than the Russian or Ukrainian borscht, this is a traditional Romanian recipe that you will not find anywhere else in the world. Today I’m sharing a recipe that’s been in my family for over 50 years.
Borsch recipe
We like our soups pretty sour. As a matter of fact, we like it super sour and since nothing beats Romanian borsch when it comes to sour soups, we make our own version. And we use it liberally. It not only gives soups a specific, delicious taste hat you will not achieve with any other herb or spice but it’s also good for digestion and helps metabolism.
Romanian borsch works great in virtually any soup but I think it’s an amazing pair for meatball soup, pork chop soup, chicken whole egg soup and turkey veggie soup.
How to make Romanian Borsch recipe
Ingredients:
4 1/2 cups wheat bran
5 cups corn bran
34 cups boiled water
2 slices rye bread
1 1/2 tbsp fresh yeast
Directions:
- Place the wheat and corn bran together in a large ceramic pitcher.
- Pour the hot boiled water over the mixture and wait until it’s cool to the touch (slightly warmer than the room temperature).
- Drop the yeast in, crumbled into small pieces, and then add 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 borsch is ready to use but leaving it longer gives it a stronger, richer taste. The bran gets deposited to the bottom of the jar while on top there’s a clear liquid with a pale white tint and sour in taste. The sourness also depends on the quality of the bran and yeast on top of the fermentation time.
Romanian borsch recipe
Ingredients
- 4 1/2 cups wheat bran
- 5 cups corn bran
- 34 cups boiled water
- 2 slices rye bread
- 1 1/2 tbsp fresh yeast
Equipment
- large jar
- blanket
Instructions
- Place the wheat and corn bran together in a large pitcher or jar.
- Pour the hot boiled water over the mixture and wait until it's cool to the touch (slightly warmer than the room temperature).
- Drop the yeast in, crumbled into small pieces, and then add 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 borsch is ready to use but leaving it longer gives it a stronger, richer taste. The bran gets deposited to the bottom of the jar while on top there's a clear liquid with a pale white tint and sour in taste. The sourness also depends on the quality of the bran and yeast on top of the fermentation time.
Akka, I always knew u had a cook inside u..Interesting recipe here and wish to see some of your recipes here :) Your deviled eggs recipe is still a hit in my blog :) Convey my regards to aunt also :)
I thought borscht was soup? What do you use this recipe for??
It is, in other countries like Ukraine or Russia.
In Romania it’s a special “spice” we add to our soups to make them sour. Romanians love extreme sourness and you can see it on our grumpy faces, hehehe.
xoxo