Bor (bran)

From Wikipedia, the free encyclopedia

Bor

Type

Cereal

Main ingredients

Wheat bran

Cookbook:Bor

Bor

Bor[1] is a liquid ingredient used in Romanian cuisine to make traditionalsour soup called
also bor or ciorb. This ingredient consists of wheat orbarley bran, sometimes sugar beet,
fermented in water[1] - a slightly yellowish, sour liquid, which can also be drunk as such. The word
has thus two different, if related meanings.
The word bor is derived from Ukranian and Russian borshch or borscht, but it has a different
meaning: the traditional Ukranian borshch is a beetroot soup, which Romanians generally call bor
de sfecl roie (red beetroot borscht) orbor rusesc (Russian borscht),[1] while in Romanian cuisine
the word "bor" is used for an entire category of sour, hearty soups, prepared usually with the
synonymous ingredient "bor". In fact, Romanian gastronomy uses with hardly any discrimination
the Turkish word ciorb, bor or, sometimes, zeam ("soup") or acritur (based on the word for
"sour").[2] In Moldova, where Romanians lived in closest contact with Ukrainians and Russians, the
word bor means simply "soup".[citation needed]
Romanian "bor" soup recipes can include various kinds of vegetables and any kind of meat,
including fish. "Bor/ciorb de perioare" (a broth with meatballs) is quite common. One ingredient
required in all recipes by Romanian tradition is lovageleaves, which has a characteristic flavour and
significantly improves the soup's aroma.

See also[edit]

Bor de burechiue

Notes and references[edit]

1.

^ Jump up to:a b c "Bor". DEX online (in Romanian).

2.

Jump up^ "Ciorb". DEX online (in Romanian).

[show]

Cuisine of Romania

Categories:

Romanian soups

Romanian sauces

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This page was last modified on 4 May 2015, at 05:37.

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