ciorbă. Borș is also used today as a synonym for ciorbă, but in the past, a distinction was made between borș and ciorbă (acritură), the souring agent for the latter being the juice of unripe fruits, such as grapes, mirabelle, or wood sorrel leaves. Borș de burechiușe Ciorbă is the traditional Romanian sour soup Ciorbă de burtă (tripe soup), with sour cream, egg yolks, garlic and soured with vinegar Ciorbă de perișoare (meatball soup) Ciorbă de fasole cu afumătură (bean and smoked meat soup) Ciorbă de legume (vegetable soup) Ciorbă de pește „ca-n Deltă” (fish soup prepared in the style of the Danube Delta) traditionally water directly from the Danube River is used Ciorbă de praz is a leek soup Ciorbă de pui is a chicken soup Ciorbă de lobodă is a red orach soup Ciorbă de salată cu afumătură (green lettuce and smoked meat soup) with sour milk Ciorbă de sfeclă, also called Borș de sfeclă or Borș rusesc (similar to Borscht) Ciorbă de urechiușe, wild mushroom sour soup Ciorbă moldovenească de găină is a hen sour soup Ciorbă țărănească (peasant soup), made from a variety of vegetables and any kind of meat (beef, pork, mutton, chicken, fish) Storceag, fish soup with sour cream and egg, soured with vinegar or lemon juice. Supă (generic name for sweet (usually clear) soups, made from vegetables alone or combined with poultry and beef). The difference between Supă and Ciorbă is that the meat and most of the vegetables are removed, the resulted liquid being served with dumplings or noodles. There are also a number of sour soups, which use lemon juice as a souring agent, called Supe a la grec (Greek soups). Supă (de pui) cu găluște (clear dumpling soup with chicken broth) Supă (de pui) cu tăiței (clear noodle soup with chicken broth) Meat Caltaboș / chișcă - a cooked sausage made from minced pork organs and rice, onions, herbs (like dill) and spices, stuffed in a pig's casing Cârnați - a garlicky sausage, mostly smoked, as in Fasole cu cârnați Chiftele - a type of small meatball covered with breadcrumbs or a flour crust Ciulama de vițel - veal ciulama Ciulama de pui - chicken ciulama Drob de miel - a lamb haggis made from minced organs wrapped in a caul and roasted like a meatloaf; a traditional Easter dish Frigărui - Romanian-style shish-kebab Limbă cu măsline - cow tongue