This fermented borscht is a clear soup that keeps for a couple of weeks in the refrigerator. Adding a slice of rye bread helps the fermentation. You can drink it chilled, or serve it heated with sour cream.
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Makes: 5 litres
2 teaspoons salt
3 tablespoons sugar
2-3 tablespoons cumin
1 kg beetroot, peeled and finely diced
500g carrots, peeled and grated
2 parsley roots, peeled and finely diced
3 onions, diced
1/2 small head of celery, diced
1/2 head garlic, diced
slice of rye bread (optional)
Directions Preparation:30min › Extra time:5days pickling › Ready in:5days30min
Boil 10 litres water with salt, sugar and cumin. Let cool.
Add the vegetables and garlic. Add slice of rye bread to aid with the fermentation. Cover and let sit at room temperture for a few days until foam appears on the top.