Kvass for Borscht
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- soured-beet kvass
- funt plain black soldier's bread
- funt sour black bread, lighter
- raw beets
- bottles warm boiled water
Instructions
- Method 1: use kvass from soured beets (Part II No. 3975).
- Method 2: steep black and sour bread with sliced raw beets in warm water two days, stirring; ready on the third day.
- Method 3: steep grated raw beets in boiled water 3–4 days and strain.