Kwas Recipes

BEET KVASS RECIPE

Steps:

• Whisk the starter culture and sea salt into your water to make the brine.
• Place the beets into a quart-sized mason jar, and then pour the brine over the vegetables.
• Seal the jar with an airlock or a tight-fitting lid, and allow the kvass to ferment 1 week, or until it tastes pleasantly sour.
• Strain and serve immediately, or pour into bottles and store in the fridge up to 1 month.

KWAS

Steps:

• Rinse out an earthenware jar or any non-alluminium container with boiling water.
• (Note: the alluminium would react with the acidity of the kwas).
• Put the flour in the jar and mix to a liquid paste with a little of water.
• Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
• Chop the garlic and add.
• Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment.
• Strain and use as required.
• If stored in an airtight container, it will keep for a few weeks.

KWAS (VAS) - POLISH SOUP RECIPE - (4/5)

Steps:

• Cover spareribs with water add vinegar, salt, sugar and prunes. Cook until meat is almost done then add the raisins and cook till tender. Thicken soup with flour and cold water. Prune butter (apple butter) may be added for extra flavor and color. Serve with potato dumplings or kluski noodles.