Course: Lunch, Main Dish
Cuisine: Romanian
Keyword: celery, onions, pasta, poultry, tomatoes
Traditionally, Romanian soup is turned sour by using 'borș' a liquid ingredient obtained from fermenting wheat or barley bran in water, but good luck finding anything similar in North America however, you can definitely use lemon juice but not too much as the balance has to be just right or the lemon will over-power the damn thing. Alternatively, you can find in Polish stores, envelopes with sour soup seasoning called 'Borș Magic'.