| sour beet juice |
| 3 lb red beets |
Wash, peel and slice thinly the beets. Place them in a glass jar and cover completely with barely lukewarm water. Place a slice of whole-wheat bread on top. Cover with gauze, and place in the warmest place in the kitchen. After 4 or 5 days carefully remove the foam from the surface, and pour the juice into clean bottles. Tightly corked, this will last several months. |
| 1 slice whole-wheat bread |
| lukewarm water |
| borsch |
| 2-3 oz boletus dried mushrooms |
Cook in 2 cups water |
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Add beet juice, 3 pints juice for 10 pints stock. Heat the borsch until is starts to boil, but no more. |
| parsley root |
Make concentrated stock |
| carrots, leeks |
| 1 onion |
| 4 red beets |
| 10 grains black pepper |
| 2 grains allspice |
| small piece bay leaf |
| celeriac |
| fresh beet |
grate |
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The colour may be corrected with the juice of a fresh beet, grated to a pulp. Flavour carefully with salt and a little sugar. The acidity may be enhanced with a wine-glass of dry red wine or lemon juice, never vinegar. |
| salt |
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| sugar |
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| red wine or lemon juice |
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| 1 clove garlic |
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15 minutes before serving, add a crushed clove of garlic. |
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