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Borș (bran)
Borș is either (1) a liquid ingredient used in Romanian and Moldovan cuisine or (2) the sour soup ('' ciorbă'') typically made with this ingredient. The ingredient borș consists of water in which wheat or barley bran, sometimes sugar beet or a slice of bread have fermented. After decanting, the result is a slightly yellowish, sour liquid which can also be drunk as such. It contains lactic acid plus vitamins and minerals extracted from the bran. Whole lovage leaves can be added in the final liquid. Borș can also mean a sour soup (ciorbă) where the sour ingredient is typically borș. The word ''borș'' shares its etymology with the Ukrainian ''borshch'' or ''borscht'', but it has a different meaning: the traditional Ukrainian borshch is a beetroot soup, which Romanians generally call ''borș de sfeclă roșie'' (red beetroot borscht) ". In fact, Romanian gastronomy may use with hardly any discrimination the Romanian word '' ciorbă'' ("soup"), ''borș'' or, sometimes, '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cereal
A cereal is any Poaceae, grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, Cereal germ, germ, and bran. Cereal Grain, grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore Staple food, staple crops. They include wheat, rye, Oat, oats, and barley. Edible grains from other plant families, such as buckwheat, quinoa and Salvia hispanica, chia, are referred to as pseudocereals. In their unprocessed whole grain form, cereals are a rich source of vitamins, Mineral (nutrient), minerals, carbohydrates, fats, oils, and Protein (nutrient), protein. When processed by the removal of the bran and germ the remaining endosperm is mostly carbohydrate. In some Developing country, developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In Developed country, developed countries, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moldova
Moldova ( , ; ), officially the Republic of Moldova ( ro, Republica Moldova), is a Landlocked country, landlocked country in Eastern Europe. It is bordered by Romania to the west and Ukraine to the north, east, and south. The List of states with limited recognition, unrecognised state of Transnistria lies across the Dniester river on the country's eastern border with Ukraine. Moldova's Capital city, capital and largest city is Chișinău. Most of Moldovan territory was a part of the Principality of Moldavia from the 14th century until 1812, when it was Treaty of Bucharest (1812), ceded to the Russian Empire by the Ottoman Empire (to which Moldavia was a Vassal state of the Ottoman Empire, vassal state) and became known as Bessarabia. In 1856, southern Bessarabia was returned to Moldavia, which three years later united with Wallachia to form United Principalities, Romania, but Russian rule was restored over the whole of the region in 1878. During the 1917 Russian Revolution, B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanian Soups
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe. Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its roots in the Eastern Orthodox Church. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. Multiple different types of dishes are available, which are sometimes included under a generic term; for example, the category '' ciorbă'' includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (''ciorbă de burtă'') and calf foot soup, or fish soup, all of which are soured by lemon juice, sauer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Rye Soup
In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white borscht"). Fermented oatmeal is a common ingredient in Belarus and in some regions of Poland. Fermented wheat or sourdough soups are also found in other western Slavic cuisines, in particular in the Slovak (kyslovka), Silesian (Sauermehlsuppe) and Czech (kyselo) cuisines. Poland ''Żur'' ( pl, żur, diminutive: ''żurek'') is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). The recipe varies regionally. In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. In Silesia, a type of sour rye soup known as ''żur śląski'' is served in a bowl, poured over mashed potatoes. In the Podl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rejuvelac
Rejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania. The beverage is closely related to a traditional Romanian drink, called borș, a fermented wheat bran that can be used to make a sour soup called ciorbă or as the basis for Vegan cheeses. Rejuvelac is a raw food made by soaking a grain or pseudocereal A pseudocereal or pseudograin is one of any non-grasses that are used in much the same way as cereals (true cereals are grasses). Pseudocereals can be further distinguished from other non-cereal staple crops (such as potatoes) by their being proc ... (usually sprouted) in water for about two days at room temperature and then reserving the liquid. A second batch can be made from the grain/pseudocereal, this time requiring only about one day to ferment. A third batch is possible but the flavor may be disagreeable.'' Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods'', Sandor Ellix Katz, 2003, pag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarhana
Tarhana is a dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Central Asia, Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk. Regional variations of the name include Armenian թարխանա''tarkhana''; Greek τραχανάς ''trahanas'' or (ξυνό)χονδρος ''(xyno)hondros''; Persian ترخینه، ترخانه، ترخوانه ''tarkhineh, tarkhāneh, tarkhwāneh''; Kurdish ''tarxane'', Albanian ''trahana'', Bulgarian ''трахана'' or ''тархана'', Serbo-Croatian ''tarana'' or ''trahana''; Hungarian tarhonya or Turkish ''tarhana''. The Armenian ''tarkhana'' is made up of matzoon and eggs mixed with equal amounts of wheat flour and starch. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kvass
Kvass is a fermented cereal-based Alcohol by volume, low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It may be flavoured with berries, fruits, herbs or honey. Kvass stems from the northeastern part of Europe, where the grain production is thought to have been insufficient for beer to become a daily drink. The first written mention of kvass is found in the ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 996. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at a room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a popular drink in Russia, Ukraine, Poland, Baltic countries, Finland and some parts of China. Terminology The word ''kvass'' is ultimately from Proto-Indo-Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borș De Burechiușe
Borș de burechiușe or borș de burechițe or supă de găluște is a Romanian and Moldovan dish specific from the regional cuisine of Moldavia and of Bukovina. Burechiușe or ''gălușcă'' also known as ''urechiușe'' (little ears) is a dough in the shape of a ravioli-like square which is filled with mushrooms such as boletus edulis, and sealed around its edges and then tossed and subsequently boiled in a ciorbă. The ''borș de burechiușe'' are traditionally eaten in the last day of fasting at the time of the Christmas Eve. Etymology In Bukovina and Moldavia regions, the word ''borș'' is a synonym of the soup called '' ciorbă''. The etymology of burechiușe is not clear. Burechițe may derive its name from the Turkish ''börek'', indicating cultural and culinary influences coming from the Ottoman Empire. It could also take its name from that of the mushroom boletus, ''burete'' in its rhotacized Romanian language version, by the pattern of the ravioli. See also * Bör ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lovage
Lovage (), ''Levisticum officinale'', is a tall perennial plant, the sole species in the genus ''Levisticum'' in the family Apiaceae, subfamily Apioideae. It has been long cultivated in Europe, the leaves being used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine. Description Lovage is an erect, herbaceous, perennial plant growing to tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green and smell somewhat similar to celery when crushed. The larger basal leaves are up to long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, diameter, produced in globose umbels up to diameter; flowering is in late spring. The fruit is a dry two-p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatballs
A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs. History The ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Persian cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding. Many regional variations exist, including the unusually large ''kufte Tabrīzī'' from Iran's northwestern region, with an average diameter of . ''Poume d'oranges'' is a gilded meatball dish from the Middle Ages. By region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ciorbă De Perișoare
Ciorbă de perișoare is a Romanian traditional sour soup with meatballs. Perișoare are meatballs usually made with minced pork meat, mixed with rice and spices and boiled in a ciorbă—a soup with vegetables such as onions, parsnips and celery among others and sour liquid or powder and garnished with parsley. It is usually served with sour cream and hot pepper. See also * Chiftele * List of soups * Pârjoale * Hochzeitssuppe * Sulu köfte * Smyrna meatballs * Yuvarlak * Tabriz meatballs * Harput meatballs Harput meatballs ( tr, Harput köftesi) originated in the Eastern Anatolian city of Harput (today Elazığ, in Turkey). It is made by adding lean ground beef, fine bulgur, cracked wheat, egg, tomato paste, salt, spices, parsley and basil. They are ... Notes and references Romanian soups {{romania-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Soup
Various sour soups, characterized by their sour taste, are known in various East Asian, Southeast Asian, and Slavic cuisines. Asian origin *Samlar machu, a Khmer term for a category of sour soups. *Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. *Sinigang, Philippine sour soup *Hot and sour soup *Tom kha kai *Tom yum * Lemon rasam - an Indian sour soup made with lemon juices * Dunt dalun chin-yei - drumstick sour soup (cuisine of Burma) *Sayur asem * Ikan kuah kuning - an Indonesia sour fish soup Slavic origin * Borscht cooked in Eastern Europe has appreciable sour taste due to adding (sour) tomatoes, sour beet (or fermented beet juice) and sour cream. * Kapusniak, Ukrainian and Polish soup made from sour cabbage (sauerkraut), millet and potatoes in meat broth * Sour shchi, a sour cabbage soup in Russian cuisine * Rassolnik, traditional Russian soup made with pickled cucumbers * Sorrel soup * Solyanka, thick, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
