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Cereals and bread from Romania
Wheat bran and a little maize flour are stirred into water with some sediment from the last batch and left in a loosely closed vessel for two or three days. Lactic bacteria and yeasts turn the liquid sour, and it is strained off to sour ciorbă soups or to drink.
| Wheat bran300 g | [pasqualone2018] |
| Maize (corn) flour60 g | [pasqualone2018] |
| Tap water3 L | [pasqualone2018] |
| Sediment from the previous batch (huște), as starter60 g | The first batch ferments without it[pasqualone2018] |
| Sour cherry leaves, lovage or dill (optional) | For flavour[pasqualone2018] |
| A slice of bread, often black bread (optional) | Sometimes added to start the fermentation[zugravu2025] |
| Starter | backslop (huște sediment from the previous batch); the first starter comes from spontaneous fermentation |
Total time across the recorded steps: 2 days – 3 days
What changes: Wheat bran, maize flour and old sediment are stirred into water
Output: bran suspension.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wheat bran and a little maize flour are stirred into water with some sediment from the last batch and left in a loosely closed vessel for two or three days. Lactic bacteria and yeasts turn the liquid sour, and it is strained off to sour ciorbă soups or to drink. Made in 4 steps over 2 days – 3 days. The longest step, leave to sour in a loosely closed vessel, takes 2–3 days (Pasqualone A 2018) and runs at 14–15 °C (Pasqualone A 2018). Lactic acid bacteria, mostly lactobacilli; Lactobacillus amylolyticus the most common and abundant species and Yeasts Pichia kudriavzevii and Kluyveromyces marxianus do most of the fermenting.
| Main step | 2–3 daysReported[pasqualone2018] | Leave to sour in a loosely closed vessel |
|---|---|---|
| Temperature | 14–15 °CReported[pasqualone2018] | Leave to sour in a loosely closed vessel |
| Acidity | pH 3.4–3.8Measured[pasqualone2018] | Leave to sour in a loosely closed vessel |
Borș is a sour liquid, not a porridge or a beer. Wheat bran is the main substrate, and the sediment of each batch starts the next one. It is a different thing from beetroot borscht.
In a 2026 preprint, all 101 bacterial strains isolated from borș inhibited at least one indicator bacterium, and all inhibited Listeria monocytogenes in laboratory tests. Finished borș is acid, with pH 3.3 to 4.2 in a 2018 study, and all samples were below pH 4.0 in a 2019 study. The traditional description has it filtered, bottled and stored at 4 °C; artisanal producers sell it unpasteurised and industrial borș is usually pasteurised.
Every number is labelled with how it is known. How this atlas is made
Pasqualone and colleagues write that borș has been used as a flavouring in Romanian cooking since ancient times, and Wikipedia says it used to be common in Hungary too, as cibere. Their 2018 paper says no earlier study had defined its physico-chemical characteristics. A 2019 paper investigated Romanian borș microbiologically for the first time, and a 2026 preprint sequenced the microbiota of 32 commercial and homemade samples.
