BEET KVASS RECIPE RECIPES

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HOW TO MAKE KVASS - PRACTICAL SELF RELIANCE



How to Make Kvass - Practical Self Reliance image

Homemade kvass is a traditional probiotic beverage made with leftover stale bread. It's bubbly and refreshing, the perfect drink for a hot summer day.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 6

6 cups water (plus more to fill if needed)
4 to 6 cups stale bread, toasted & cubed (roughly 4 to 6 ounces)
1/2 to 3/4 cup sweetener (sugar, brown sugar, honey, birch syrup, etc)
2-4 tablespoons sourdough starter *see note
1/4 cup raisins (optional)
Seasonings such as fruit or herbs (optional)

Steps:

  • Bring the water, sugar and seasonings/raisins (if using) to a boil. Stir to dissolve the sweetener, and then turn off the heat. Allow the mixture to cool to somewhere between 70 and 90 degrees (luke warm).
  • Chop the bread and toast it until it resembles slightly overdone toast (browned but not burned).
  • Place the toasted bread and sourdough starter in a half gallon mason jar and pour the warm liquid over the bread (ensuring that it's no more than 90 degrees to avoid killing the cultures). Add additional water if needed to fill the jar to within an inch of the top.
  • Cap the jar loosely and allow it to ferment at room temperature for 2 to 7 days.
  • Test the mixture, and when it's cultured to your taste, filter through a fine mesh strainer.
  • Bottle the kvass in mason jars or Grolsch bottles and store in the fridge. Drink within 7 to 10 days, this beverage does not withstand extended storage.

BORSCHT (BARSZCZ CZERWONY) - AUTHENTIC POLISH RECIPE ...



Borscht (Barszcz Czerwony) - Authentic Polish Recipe ... image

Borscht - authentic Polish soup,  is also known as Barszcz Czerwony. It's a classic dish that is traditionally served on Christmas Eve. It's made from beets and it has a clean, almost see-through consistency; it can be served in mugs to drink, or in bowls with Polish mushroom "ear" pierogi (coming soon), or Sauerkraut and Mushroom Pierogi. 

Provided by Edyta

Categories     Soup

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 17

4 Carrots (medium size)
1 Parsnip (medium size)
1/2 Celery root (If it's big then 1/4 will be enough)
1 Leek
4 sprig Parsley
1 cup Dried Porcini Mushrooms
2 Bay leaves
4 whole Allspice
6 Beets (medium size)
1 Apple (any kind, sliced with the skin)
3 cloves Garlic (peeled)
2 tbsp White Vinegar (+ more if needed)
1 tbsp Lemon Juice (freshly squeezed)
2 teaspoon Sugar (+ more if needed)
2 tbsp Salt (+ more if needed)
1/4 teaspoon Marjoram (dry)
Freshly ground pepper (to taste)

Steps:

  • Place dry mushrooms in a bowl and cover them with hot boiling water. Let them soak for 5 minutes.
  • Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley);
  • Place your vegetables and soaked mushrooms* (see notes below) in the large pot, cover with 10 cups of water, add a tablespoon of salt, bay leaves, and allspice and boil for about 30 minutes, uncovered;
  • Prepare beets - peel them and slice in 1/2 inch slices; peel your garlic and slice the apple;
  • Add beets, garlic, apple, and spices (salt, sugar, and marjoram) to the vegetable broth. At this time add 1 tablespoon of vinegar and 1 tablespoon of lemon to preserve the beautiful color from the beets. Cook it for another half hour, uncovered;
  • Add the remaining vinegar, and adjust seasoning with vinegar, sugar, salt & pepper, as needed.
  • Discard all the vegetables and use a strainer to pour your borscht either into mugs to drink or to bowls to be served with mushroom pierogi.

Nutrition Facts : Calories 107 kcal, CarbohydrateContent 25 g, ProteinContent 2 g, SodiumContent 1859 mg, FiberContent 5 g, SugarContent 11 g, ServingSize 1 serving

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