No. 48 — Kvass for Borscht
English translation of the original Russian recipe No. 48 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
1. Use the kvass from soaked beetroot; see Part II, No. 3975.
2. Take ½ Russian pound of the simplest coarse black soldiers' bread and ½ pound of sour but somewhat lighter black bread. Slice, pour over three bottles of lukewarm previously boiled water and add six peeled raw beetroots cut into slices. Leave for two days, standing in the sun during the day and in a warm oven at night, stirring often. On the third day, the author says the kvass is ready. Use all fifteen glasses for borscht if pleasantly sour; if too sour, dilute with boiled water.
3. Another method: grate peeled beetroot, add boiled water, leave in a warm place for three to four days, then strain.
Original note
The author says that fried sausages, porridges and croutons of the kinds listed with shchi may be served with all kinds of borscht.