tag:blogger.com,1999:blog-7750154896611139698.post2969481306350677513..comments2024-03-19T21:04:30.000+00:00Comments on Anula's Kitchen: Sour, fermented beetroot juice for borscht (barszcz)...Unknownnoreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7750154896611139698.post-69271036759573468952022-09-21T12:25:09.228+01:002022-09-21T12:25:09.228+01:00Hello. Yes, what I meant is a vessel big enough, t...Hello. Yes, what I meant is a vessel big enough, that will be able to contain all the liquid (1 litre of water) PLUS all the veggies - like a big glass jar, or even a cooking pot etc. I used teaspoons for salt, as that's how my dad is making it (and before that, my grandma), so I wanted to be true to the original method :) Hope you'll be successful with your fermentation process. Pozdrawiam, Anula.Annahttps://www.blogger.com/profile/11379997103105483330noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-3406846561610380762022-09-20T21:14:19.949+01:002022-09-20T21:14:19.949+01:00What size jar do you mean by “big jar”? A quart ja...What size jar do you mean by “big jar”? A quart jar? And how much water? Just enough to fill the quart jar? Or are you thinking a jar big enough to accommodate a quart of water PLUS all the veggies, like a half gallon jar. Since the recipe uses English measure for the teaspoons, I wasn’t sure if the water quantity was a liter or a typo or what. Thanks for posting this! I love borscht and am just learning about fermenting. Can’t wait to try it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-8003641892144263332020-10-01T09:22:10.388+01:002020-10-01T09:22:10.388+01:00Hello. So happy to hear that it worked for you and...Hello. So happy to hear that it worked for you and you liked it. It really is a simple process of making kwas, though a time consuming as you need to wait. If you want barszcz straight away, using vinegar will work well, but I agree - nothing tastes quite like the real deal! <br />Pozdrawiam, Anula. Annahttps://www.blogger.com/profile/11379997103105483330noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-6409351659399353062020-09-30T14:36:06.272+01:002020-09-30T14:36:06.272+01:00I've always made barszcz using balsamic vinega...I've always made barszcz using balsamic vinegar to balance the beetroot. I have just successfully used the traditional method using your recipe for kwas. Fantastic and more authentic flavour. Thanks.<br />Anonymoushttps://www.blogger.com/profile/07958662707037787482noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-51711010138040978022020-08-25T09:38:59.141+01:002020-08-25T09:38:59.141+01:00If you add "live cultures", like a sourd...If you add "live cultures", like a sourdough bread skin etc in theory it should work, but I've never tried it, so I wouldn't recommend and can't vouch for that method. Best to try and get raw beetroots. Annahttps://www.blogger.com/profile/11379997103105483330noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-26537088051109645752020-08-25T02:50:08.942+01:002020-08-25T02:50:08.942+01:00Can you make beet sour with cooked beets or do the...Can you make beet sour with cooked beets or do they need to be raw?Sandra Schlosserhttps://www.blogger.com/profile/08488935543113086384noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-71673324854200249792020-07-14T17:02:15.324+01:002020-07-14T17:02:15.324+01:00Hello :) my pleasure. Happy to help and even happi...Hello :) my pleasure. Happy to help and even happier that you enjoy Polish cuisine! :D Stay safe and happy cooking!<br /><br />Pozdrawiam, Anula.Annahttps://www.blogger.com/profile/11379997103105483330noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-20524858790974560052020-07-14T14:13:24.266+01:002020-07-14T14:13:24.266+01:00Thank you SO MUCH.
My local Polish restaurant is ...Thank you SO MUCH.<br /><br />My local Polish restaurant is closed due to the pandemic and I am missing their soup. With this recipe, I can make my own.<br /><br />Greetings from Brazil.guilherme.atenciohttps://www.blogger.com/profile/04464668053428008994noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-65561015424632483902016-09-24T09:57:38.417+01:002016-09-24T09:57:38.417+01:00Hello, I've never kept it for so long, so it&#...Hello, I've never kept it for so long, so it's hard to say. It might be still good, if the smell and the taste is the same. There might be a thin "film/coating" on the surface, as you say, but there shouldn't be any clusters of mold etc.! It might also be more sour (as it had more time to ferment), but it should never be bitter! If it's bitter/bitter sweet it has gone bad.<br />Pozdrawiam, Anula.Annahttps://www.blogger.com/profile/11379997103105483330noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-37750273734377133192016-09-24T09:42:15.912+01:002016-09-24T09:42:15.912+01:00how long can you keep the fermented and strained j...how long can you keep the fermented and strained juice? I made some about a month ago and realised I'd left it in the shed in a sealed jar. There's a slight surface on it but it smells the same!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-14116511256065937302016-04-15T09:54:00.653+01:002016-04-15T09:54:00.653+01:00Thank you! And it's soooo easy too! :) Enjoy.
...Thank you! And it's soooo easy too! :) Enjoy.<br />Pozdrawiam, Anula.Annahttps://www.blogger.com/profile/11379997103105483330noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-62601752354433252562016-04-09T02:35:26.396+01:002016-04-09T02:35:26.396+01:00I'm glad there is a traditional way of making ...I'm glad there is a traditional way of making borscht posted on the net. Yay<br />Anonymoushttps://www.blogger.com/profile/13614494027167082604noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-80871671852076526142012-07-05T12:57:37.829+01:002012-07-05T12:57:37.829+01:00It should be boiled and cooled water, I wouldn'...It should be boiled and cooled water, I wouldn't use tap water for something like this (nor for bread starter etc.). Good luck with your beets and let me know how it went!<br />Pozdrawiam, Anula.Annahttps://www.blogger.com/profile/11379997103105483330noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-56277765327814491942012-07-05T03:19:38.737+01:002012-07-05T03:19:38.737+01:00Does the water should be boiled and the cooled to ...Does the water should be boiled and the cooled to lukewarm or it should be tap water?Rhttps://www.blogger.com/profile/06249878540256184858noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-49679046544096098672011-09-21T10:13:10.214+01:002011-09-21T10:13:10.214+01:00I'll be making sour rye broth soon (have to ca...I'll be making sour rye broth soon (have to call my dad too ;)), but it's not molding as the beetroot one, as long as I know - when I pubish it I'll let you know.<br />Pozdrawiam!<br />Anula.Annahttps://www.blogger.com/profile/11379997103105483330noreply@blogger.comtag:blogger.com,1999:blog-7750154896611139698.post-21677699269087525862011-09-20T19:17:23.596+01:002011-09-20T19:17:23.596+01:00Thanks for sharing this; I'm glad your dad had...Thanks for sharing this; I'm glad your dad had the details! I could also use guidance on making the sour rye broth. Is it supposed to mold too?Lois Bhttps://www.blogger.com/profile/03560321506489546079noreply@blogger.com