Borsch is a traditional dish in Slavic countries. In Poland its vegetarian version is eaten during Christmas Eve. It usually is served with small dumplings called uszka.
To make borsch you need to combine grated beetroots and water with kvass. You can also drink the kvass by itself. This sour juice is extremely healthy.
To make borsch you need to combine grated beetroots and water with kvass. You can also drink the kvass by itself. This sour juice is extremely healthy.
What you need:
1 kg beetroots
3 litres water
1 garlic bulb
1 tablespoon salt
1 kg beetroots
3 litres water
1 garlic bulb
1 tablespoon salt
1. Boil the water with salt.
2. Wash the beetroots carefully, peel them and slice.
3. Put them into jars or a stoneware vessel. Add peeled garlic cloves.
4. Cover the beetroots with the water when it gets lukewarm.
5. Cover the jars with a clean cloth (instead of caps) and leave it in a warm place for a few days.
6. After that time remove mouldy skin from the liquid.
7. Filter the juice through a clean cloth. It should be clear and purplish red.
2. Wash the beetroots carefully, peel them and slice.
3. Put them into jars or a stoneware vessel. Add peeled garlic cloves.
4. Cover the beetroots with the water when it gets lukewarm.
5. Cover the jars with a clean cloth (instead of caps) and leave it in a warm place for a few days.
6. After that time remove mouldy skin from the liquid.
7. Filter the juice through a clean cloth. It should be clear and purplish red.