quote: the romanian ciorbe are soups with a characteristically tangy tart aroma and taste due to the addition of a souring agent. traditionally, a sour base called bors (not to be confused with the russian borscht, which is a red beet soup) was used. bors is made from fermented wheat bran, and can be prepared at home or bought at romanian grocery stores. however, in recent years it is less frequently used because it requires too much time to prepare. instead, the most common souring agents for the ciorbe are lemon juice and sauerkraut juice. other souring agents are vinegar, sour grape leaves or green sorrel leaves. from taste of romania by nicolae klepper
i have to just gotta dig out my thermometre for this recipe! another find in my favourite paper the weekly times by jeremy vincent jusr can't waot to try these. until i make these i am not sure of the cooking time. .
my friend passed this recipe on to me.... whenever she brings it to our get togethers it goes really fast! if you are taking this with you to a party you can keep the dressing in a separate container and mix it into your salad right before serving.
this recipe is a cultural staple in the bahamas and throughout the caribbean and is a family favorite(one which i have tweaked a bit over the years to suit various tastebuds) but its a wonderful bread/cake-like dish thats commonly served with soups and so
this makes two hearty italian style pasta casseroles with beef and spinach for very little money and makes good use of ingredients you might have lying around your house. this comes from my aunt's recipe collection, updated a bit for my tastes. she had or
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