Ingredients: 1-2 fresh beets 3 l (liter) water a rye-bread crust 3 liter glass bottle Cooking Wash the beets, peel and cut them. Place the cut beetroot in the bottle and pour it with cooled boiled water (3 liter). Then add a piece of rye-bread in order to quicken the fermentation process. Leave the bottle in a cool dark place. When the kvass begins to fret, you will need to get the bread out. Your beet kvass is ready to drink. You can also use the beet kvass for...
Pickled cucumber soup
Ingredients: 500 g beef bones 4 potatoes (300 g) 2 carrots (100 g) 2 bulb onions (100 g) 50 g parsley root 100 g lard 150 g pickled cucumbers 50 g flour 300 g pickle-juice 200 g sour cream 50 g parsley Cooking Boil the beef bones. Peel and dice potatoes. Then filter the broth and add the cut potatoes. Heat the lard and fry carrots, onions and parsley. Add the ingredients to the soup. Next place cut pickled cucumbers in the saucepan. Nap the soup with sautéed flour...