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In a big glass jar (6 l capacity) put the wheat bran, maize, yeast.
Pour boiling water until the jar is completely filled. When the water is cold, add slices of lemon and the bread. Keep it in a warm place and mix the concoction twice a day with a long wooden spoon. Wait for a few days or until the borsch is sour as desired, then place it in a cool space until the liquid clears. Store this liquid in clean bottles.
The borsch is used to prepare Romanian sour soups.
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