This basic ingredient for many Romanian soups, which gives a pleasant sour taste, has nothing to do with the Russian borsch, even if the name sounds so similar. For those who find the preparation too laborious, use whey for souring, which is available in health food stores. Do not take the souring times listed below literally, but taste the borsch to see if it tastes sour.
Mix 100 g of wheat bran as well as the corn flour with a tiny bit of water to make a thin porridge. Cover and leave in a warm place protected from drafts for 2 days until the porridge smells finely sour.
After 2 days, boil a small sour cherry branch in 1 liter of water. Remove the cherry branch, you cool the water until it is lukewarm, and then stir in the porridge and the remaining wheat bran. Cover and let stand in a warm place away from drafts for another day until the liquid is clear and has a tart pleasant taste. Pour off through a fine sieve or a muslin cloth and keep in the refrigerator until further use. Borsch keeps for a month.
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