I couldn't help myself, I just love ciorba. So I collected quite a few recipes, a few of which I have not yet tried. As usual I tweaked them because I know what my preferences are. In most cases the soup preparation is similar, and if borș is not available you may use your choice of vinegar (mine is apple cider or wine), sauerkraut or lemon juice as a souring agent. Sauerkraut juice is also probiotic while the sauerkraut itself is said to be a prebiotic, which helps a lot in the digestive process.

I have put together a basic sour soup recipe that might need slight adjusting. The steps are very similar in all soups, but the final soup will have a different texture and different taste, based on the main ingredient. Go to next page for the ciorba basics.