‘Borș’ – Borscht

Borscht is most closely identified with Ukrainian cuisine outside of Eastern Europe. However, it is quite popular in most of Eastern Europe and a few other countries, such as Belarus, Estonia, Latvia, Lithuania, Poland, Russia, Romania, and, of course, Moldova. After 'zeama,' borscht is a popular soup in Moldova. While 'zeama' (described above) has a sour flavor and a light tint, borscht has a sweeter flavor and a deep, rich crimson color. Beetroot is the key component, and that's what gives it that distinctive deep red color. Moldovans add a variety of veggies to their beetroot soup. Carrots, onions, potatoes, cabbage, and tomatoes are among them. Borscht can also have meat in it. However, the veggie recipe has long been a favorite in American households.

Ingredients

• 500 grams wheat bran. 100 grams wheat bread or black bread, 3 tbsp cornmeal, 2 green lovage stems, 6–8 cherry leaves, 5 liters hot water (hot, but not boiling)

Instructions

• In a large pot, add around 250 grams of wheat bran and the bread, crumbled into small pieces. Mix in a small quantity of cold water, just enough to wet the composition and get a thick and smooth consistency.
• Cover the pot with a lid and let it sit at room temperature for around two days. It should be enough time for it to ferment. The result you’ll obtain after the two days—the fermented wheat bran—is called huste, or husti. This is the first part of the preparation of the final sour borș.
• Add the huste, the rest of the wheat bran, the cornmeal, lovage stems, and cherry leaves to a larger pot. Mix them well. Pour 4-5 liters of hot water over them, mix the composition again, and let it sit at room temperature for another day. Mix it again for at least two to three times that day.
• Start to periodically taste the liquid until you can taste the desired sour flavor. It can take from 15 to 24 hours.
• Sift the liquid through a dense cotton cloth and then pour it into glasses or jars. Close the receptacles and put them in the fridge. It can be kept this way for up to one to two weeks, until it starts changing color.