Barshch

Kwas

• 8 medium red beets
• 1 slice sour rye bread
• 3 qts. lukewarm water

Wash and peel beets, cut into thick slices and place in a stone or earthenware jar. Cover with lukewarm water. The process of fermentation may be hastened by placing the rye bread in the jar. Cover the jar to protect it from dust and keep in warm place. When the kwas is sour, pour it off the beets into bottles, seal and keep in the refrigerator. Add to the