Even though its name is derived from the Slavic borscht, the Romanian borș refers to an entirely different dish and has no connection to the clear beetroot soup that is commonly prepared in Eastern European countries. It belongs to a vast group of Romanian dishes classified as ciorbă, which include various soups with added sour ingredients such as sauerkraut or lemon juice.

Borș is unique for its usage of the eponymous ingredient – a liquid created with fermented wheat or barley brans, giving the dish a distinctively sour and slightly pungent taste. As a soup, borș is highly versatile, and can employ numerous ingredients including various types of meat, vegetables, and fish.

The most popular version of the soup contains minced pork meatballs, but in Romanian households, any ingredient that is at hand can be integrated into the dish. Often, the soup is accompanied with a handful of freshly chopped parsley and a dollop of sour cream.