Post by gardenmoma on Jul 1, 2006 21:33:42 GMT -7
07/02
Leslie has been trying to find a recipe and make his perfect pot of beet barszcz. Consequently, we have been communicating via PM...
Leslie's questions are so good and I am such a compulsive researcher that I decided to share what I've put together for Leslie with you all...
I do, of course, realize that every cook - especially Polish ones - makes food especially soup in his or her very own, very special way!
Question what is Kwas?
Literal translation = KWAS (Noun) = ACIDITY; SOURNESS; BITTERNESS; KVASS; ACID; LEAVEN
Here are three methods of preparing kwas – the purpose of which is to capture wild yeasts so that the base liquid ferments and becomes a little sour.
Some recipes where the cook wants a slightly sour or tangy borsch but doesn't want to bother with the kwas, omit it and substitute a little vinegar. Although I think white or cider vinegar is best, I have read some recipes that call for red vinegar, which would probably be wine vinegar. You certainly would not want to use something like raspberry vinegar, as it would "mess up" the flavor.
Bread Kwas
Place beets in glass casserole; pour hot water over them. Add bread. Cover with cloth, or loosely with a piece of waxed paper or plastic wrap. Let stand three to four days.
Drain off clear liquid (or place entire mixture in sieve and let clean liquid drain through); use liquid as a base for your soup.
About 3 cups of liquid
Beet Kwas
Place beets in glass bowl; pour water over them; add vinegar. Let stand at room temperature 2 to 4 days.
Drain off liquid (as above) and use as base for soup.
About 4 cups of liquid.
Rye Flour Kwas
(This is the one my godmother used to make for Bialy Borsch or Easter Soup. I never liked the sour taste.)
Put flour into crock and gradually mix water into flour until it is smooth and the consistency of pancake batter. Cover with cloth, waxed paper or loose plastic wrap.
Keep in warm place about 48 hours; Mixture will bubble (yeast are active and fermentation is taking place). When brown liquid rises to top and bubbling stops, kwas is done.
Fill crock with cold water; stir. Flour settles to the bottom of crock within a few hours. Pour off clear liquid and refrigerate in jars. Use as base for soup.
About six cups.
©Georgene A. Bramlage, July 2006. These recipes are for the explicit pleasure and gastronomic delight of family and friends. They are not to be reproduced by any means or in any form without the explicit written permission of Georgene A. Bramlage.
More tomorrow...
GM
Leslie has been trying to find a recipe and make his perfect pot of beet barszcz. Consequently, we have been communicating via PM...
Leslie's questions are so good and I am such a compulsive researcher that I decided to share what I've put together for Leslie with you all...
I do, of course, realize that every cook - especially Polish ones - makes food especially soup in his or her very own, very special way!
Question what is Kwas?
Literal translation = KWAS (Noun) = ACIDITY; SOURNESS; BITTERNESS; KVASS; ACID; LEAVEN
Here are three methods of preparing kwas – the purpose of which is to capture wild yeasts so that the base liquid ferments and becomes a little sour.
Some recipes where the cook wants a slightly sour or tangy borsch but doesn't want to bother with the kwas, omit it and substitute a little vinegar. Although I think white or cider vinegar is best, I have read some recipes that call for red vinegar, which would probably be wine vinegar. You certainly would not want to use something like raspberry vinegar, as it would "mess up" the flavor.
Bread Kwas
- 1-quart hot water
- 1 pound red beets pared and sliced
- One rye bread crust
Place beets in glass casserole; pour hot water over them. Add bread. Cover with cloth, or loosely with a piece of waxed paper or plastic wrap. Let stand three to four days.
Drain off clear liquid (or place entire mixture in sieve and let clean liquid drain through); use liquid as a base for your soup.
About 3 cups of liquid
Beet Kwas
- 5 to 6 cups of boiling water
- 3 beets – pared, sliced and cooked
- ½-cup vinegar
Place beets in glass bowl; pour water over them; add vinegar. Let stand at room temperature 2 to 4 days.
Drain off liquid (as above) and use as base for soup.
About 4 cups of liquid.
Rye Flour Kwas
(This is the one my godmother used to make for Bialy Borsch or Easter Soup. I never liked the sour taste.)
- 4 cups of rye flour
- 6 – 8 cups of lukewarm water
Put flour into crock and gradually mix water into flour until it is smooth and the consistency of pancake batter. Cover with cloth, waxed paper or loose plastic wrap.
Keep in warm place about 48 hours; Mixture will bubble (yeast are active and fermentation is taking place). When brown liquid rises to top and bubbling stops, kwas is done.
Fill crock with cold water; stir. Flour settles to the bottom of crock within a few hours. Pour off clear liquid and refrigerate in jars. Use as base for soup.
About six cups.
©Georgene A. Bramlage, July 2006. These recipes are for the explicit pleasure and gastronomic delight of family and friends. They are not to be reproduced by any means or in any form without the explicit written permission of Georgene A. Bramlage.
More tomorrow...
GM
I really like Borscht. Gave away one of my cooking books and my remaining one has no listing for this soup. I hope you do not mind, but, I copied the receipts you presented.
