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Most Romanian dishes, especially soups, are generally "soured"...meaning acidity is added in the form of lemon juice, citric acid, vinegar, bors de tarate ( fermented wheat bran liquid), sauerkraut juice, etc. Some people like this of course, but I've found when serving romanian food to others it can be a good idea to go easy on the 'sourness' unless you know your fellow eaters like things on the acidic side. Bchwood 23:23, February 10, 2011 (UTC)

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