This is a delicious and soul-warming soup which is said to be preparade in Poland for Christmas.
The main characteristic of this soup is the kvass, a fermented liquid made of beetroots. It not only add an unique red color to the soup, but it also bring a characteristic flavor as well as all the benefits of fermented food.
Traditionally, the soup is served with dumplings filled with mushroom or fermented cabbage.
Ingredients
For the beetroot sour (Kwas)
For the beetroot soup
Steps
For the beetroot sour (Kwas)
– place the peeled and sliced beetroots into a bowl or a large jar (ingredients must feel up the container completely);
– add the smashed garlic cloves and the slice of bread;
– soak and cover with vinegar;
– cover the jar with a clean kitchen towel and keep it aside for 3 days;
– after 3 days filter the liquid into a separate clean jar;
For the soup
– peel and chop the vegetables, then transfer them into a large pot;
– add the butter and cover with the broth;
– bring to boil and cook till all vegetables are soft;
– remove the vegetable with a skimmer (you can eat them separately);
– bring to boil again and cook the dumplings and pour the kwas 30 seconds before the dumpling would be ready;
– serve topped with fresh herbs and ground pepper
Varied doses for servings