Borsh-refueling

I usually cook borsch in a clay barrel with a volume of 10 liters. I fill the barrel with wheat bran mixed with corn grits. I take 2-3 tablespoons of corn groats and bran for 1/4 part of the barrel. I steam this mixture with boiling water, adding boiling water to 3/4 of the barrel and knead it well. When the mixture cools down, I add 0.5 kg of sour bran from the previous borsch. Sour wheat bran can be bought in the store, if not, then initially moisten the bran not with cold water, but with borsch of the previous starter culture. For flavor, you can add a sprig of cherry. I cover the barrel with a clean towel and leave it warm, usually just in the kitchen. In a day borsh is ready. I filter the borsch through a sieve or gauze, pour it into plastic bottles and store it in the refrigerator. Any food that you cook with the addition of homemade bran borsch will have the aroma of fullness and completeness