The foundation of borsch is “Kwas”, the sour liquid obtained from fermented beets, and good meat stock.
- 8 Medium Red Beets
- 3 qts. Lukewarm Water
- 1 slice Sour Rye Bread
Wash and peel beets, cut into thick slices and place in a stone or earthenware jar.
Cover with lukewarm water.
The process of fermentation may be hastened by placing the rye bread in the jar.
Cover the jar to protect it from dust and keep in a warm place.
When the “kwas” is sour, pour it off the beets into bottles, seal and keep in refrigerator.
Add to meat stock sufficient “kwas” to give the desired sourness and let it come to a boil.
If the color is not beet red, grate a beet into a sieve and pour the soup through this into the tureen or soup bowls.