No. 2241 — Beet Kvass for Borscht
English historical translation of Molokhovets recipe No. 2241 from the 1901 Russian cookbook, retaining original methods and measures.
First method: use the liquor from soaked beets, part II No. 3975.
Second method: cut half a pound coarse dark rye bread and half a pound slightly lighter sour rye bread, pour on three bottles warm boiled water and add six peeled sliced raw beets.
Leave two days, in the sun by day and in a warm oven overnight, stirring often. By the third day the period recipe considers it ready; for six diners use up to nine glasses if pleasantly sour, or dilute with boiled water.
Third method: grate peeled beets, cover with boiled water and leave in a warm place three or four days, then strain.
For borscht the accompanying note suggests fried sausages, kasha and croûtons like those served with shchi.