Abstract
Borsh, a lactic fermented product especially made in Eastern European countries, is white or red, depending on the main ingredient used for its production – cereals for white borsh and beetroot for red borsh. The name borsh is also given to the soups that obtain their sourness from the fermented product. The traditional method for producing borsh is described and using microbiologic criteria to establish the acceptability of borsh, when produced on large scale, is discussed. The nitrate presence in beetroot is noted and the decrease of its concentration to acceptable levels in borsh being due to Lactobacillus plantarum activity is presented. Suggestions are made for encouraging the production of borsh on a small scale, for supporting researchers to provide evidence on the beneficial effects of borsh on health, and for its promotion as a probiotic, when consumed raw, or a prebiotic, when consumed cooked.
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