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Sour Beet Juice For Barszcz - Pc

beverages, polish, sauces, vegetables

6 medium beets
1 ; warm water
2 1/2 tablespoon sugar
1 rye bread crust

: Clean and pare medium-size beets, remove root, cut into cubes. : Place in jar, pour over with warm water, add sugar and rye bread crust, cover jar with perforated paper or a cloth, set aside in a warm place for 5 to 8 days. : When the juice is fermented, pour off and set in cold place. : Pour water once more over beets, after souring mix with juice from the first fermentation, pour into bottle, close, keep in cold place. : Use to make beet soup (barszcz). : The 5-day juice may be used as a nourishing drink with the addition of a small amount of sugar. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 11 Apr 97 National Cooking Echo Ä

Yield: 1 servings

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