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Kwas

Here are recipes for Kwas that is used for Polish breads and soups.

Rye Kwas

75 g rye flour

600 ml water

A small clove of garlic finely chopped.

Add everything to a non metallic container and mix to uniformly combine.

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Cover with a piece of cloth and let it ferment in a warm place for 4 to 5 days.

Drain off the liquid.

 

Beet Kwas

Peel and chop 2 large beets.

Add water to cover.

Add everything to a non metallic container.

Add half a slice of sour dough rye bread or a tablespoon of sourdough or undrained rye Kwas. If you have neither, finely chop a small potato, with skin, and add it.

Cover with a piece of cloth and let it ferment in a warm place for 4 to 5 days.

Drain off the liquid.

 

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