Kvass for Borscht

Ingredients

• soured-beet kvass
• 1/2 funt plain black soldier's bread
• 1/2 funt sour black bread, lighter
• 6 raw beets
• 3 bottles warm boiled water

Instructions

1. Method 1: use kvass from soured beets (Part II No. 3975).
2. Method 2: steep black and sour bread with sliced raw beets in warm water two days, stirring; ready on the third day.
3. Method 3: steep grated raw beets in boiled water 3–4 days and strain.