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Ingredients Jump to Instructions ↓

  1. FOR THE KWAS

  2. 75g wholeleal rye flour

  3. 600ml boiled, cooled water

  4. 1/4 clove garlic

  5. 4 to 5 days to ferment. Strain and use as required. If stored in an airtight container, it will keep for a few weeks.

  6. FOR THE SOUP

  7. 2 litres of good beef or vegetable stock

  8. 1 onion peeled and chopped

  9. 1 bouquet garni

  10. 1 can mushrooms or 125g fresh halved

  11. 3 uncooked med beetroot, peeled and sliced thickly

  12. 300ml kwas

  13. 1tsp sugar

Instructions Jump to Ingredients ↑

  1. Heat stock in a large pan. Add the onion, bouquet garni, mushrooms and beetroot. Boil for an hour Strain the soup and stir the kwas into the clear soup. Add sugar to taste and reheat if necessary without boiling. Serve and enjoy.

  2. You can add vegetables to the soup which is normally served during the Christmas Eve meatless dinner. Vegetables used are celery, carrot and parsnip, which are roughly chopped.

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