 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 <unk> ( with meatballs ) , ciorbă de <unk> ( with tripe ) , borş de <unk> ( with fish ) and borş de <unk> <unk> ( with beetroots ) . 
