20 Dec Beet borscht with beet kvass
I’m quite a fan of beet borscht, but this version with beet sour-fermented juice also called kvass is the best and most delicious version. It’s traditionally served in Poland for dinner during Christmas Eve and its taste is simply unforgettable. It’s definitely worth a try.
Ingredients
(3-4 servings)
200 – 400 ml beet kvass – you’ll find recipe here: click
0,5 – 1kg beets, peeled and choped into small chunks
2 carrots, peeled and choped into small chunks
2 root parsley, peeled and choped into small chunks
quarter of root celery (celeriac), peeled and choped into small chunks
1 leek
1 clove of garlic
3 grains of all spice
2 bay leaves
salt
pepper
optionally: 3-4 dried mushrooms (bay boletes)
optionally (and so worth it): 3-4 slices of dried apple
lemon juice
Recipe
1. Place chopped beets, carrots, root parsleys, root celery, leeks, garlic, all spice, bay leaves as well as muchrooms and dried apples in a pot and cover with called water. Bring to a boil.
2. Just before boling point add lemon juice so that the borsht has a great burgundy colour.
3. Simmer on a low heat until all vegetables are tender
4. Remove from heat and ser aside for few minutes.
5. Add beet kvass, mix well, season with salt and pepper. Add as much kvass as is appropriate for your taste.
6. Before serving heat the soup again, but do not bring to a boil not to loose deep burundy colour and its probiotic properties.
7. Serve strained with favourite additions such as boiled white beans, dumplings or a piece of fresh bread
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