 In Romanian and Moldovan cuisines , a mixture of wheat bran or cornmeal with water that has been left to ferment , similar to that used in Polish white borscht , is called borș . It is used to impart a sour taste to a variety of tangy Romanian soups , known as either also borș or ciorbă . Variants include ciorbă de perișoare ( with meatballs ) , ciorbă de burtă ( with tripe ) , borş de peşte ( with fish ) and borş de sfeclă roşie ( with beetroots ) . 
