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Beet Kvasok recipe

10-12 medium beets, washed, peeled and cut into 8ths.
Enough boiled water cooled to lukewarm to cover beets.
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To hasten, place a slice of rye bread among the beets. Cover and keep at room temperature for a few days. When the liquid is sour, pour it off the beets and into sealers. Cover and keep in the refrigerator. The kvas is added to the borsch in the final stages of cooking. Pour a small quantity into the borscht and bring to a boil. It gives a pleasant mellow flavor.

Cuisine: Ukrainian
Source: Evelyn Jepson
Recipe category: Beverages & Drinks > Non-alcoholic

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