| Kvass
Ukrainian
Essential ingredient for an Imperial Borscht
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| Decidedly a cool summer drink came my way one sunny San Francisco day at Cinderella, a cafe north of Golden Gate Park. The waitress offered a chilled glass of kvass. I knew this to be the base for imperial borscht. After you have had a few, you get the taste for it. It has a distinct tangy quality that tastes like a mix of beer and wine. ~Mark
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| Ingredients |
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1/4 pound black bread, cut into pieces
2 1/4 cups boiling water
peeled skin of 1 beet, save beet for Borscht
1 teaspoon sugar
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Steps
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| 1 | In a bowl, add bread, boiling water, beet skins and sugar. Mix well. |
| | 2 | Cover with towel and set in warm place for three days. |
| | 3 | Strain through a fine sieve, or cheesecloth, mash pulp to release as much liquid as possible. Discard solids. |
| | 4 | Serve cold. |
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| Yield |
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original recipe yield: 12 persons
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| Notes
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NOTE Black bread is available in most international markets. Pumpernickel works in its place.
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