Thursday, December 26, 2013

Christmas Borscht/Beverage - To Your Health!

I was talking to my mom the other day. She lives in a land far away, also known as Polandia.

We were discussing serious stuff, mainly how we both love a beet beverage that is often served during Christmas time along with tiny mushroom dumplings.

After much deliberation, both of us have decided to make it. So here it is peeps. Enjoy! 

Even though it looks like a soup, this is what happens when you add dumplings to the beverage. If you are looking to make beet soup, the recipe for it lives here. Cheers!

Christmas borscht/beverage with mushroom dumplings.  Artwork by Andy Warhol. 

Christmas Borscht/Beverage 
Please note this recipe requires 2 days to make. On the bright side, cooking is not necessary!

6-8 medium sized beets, peeled and sliced (thin slices are not mandatory, so slice as you please)
8 cups of hot water, not boiling
2-3 cloves of garlic, whole
2 teaspoons raw cane sugar
Salt and freshly ground pepper to taste (I used about half a teaspoon of each)
1 piece of whole wheat bread crust
Dried dill weed for garnish (add at the end)

Additional: large glass jar to accommodate 8 glasses of water, cheese cloth, and twine.

First, fill your tea kettle all the way, and bring it to a boil. Once boiling, turn off, and wait about 10 minutes before using it for this recipes.

Use a large glass jar for this recipe - I used a glass container which I store my flour in. Do not use plastic! Place the beets in the jar along with the garlic cloves. Pour 8 cups of hot water that you have prepared in the kettle. Add sugar, salt and pepper. Mix, and add the whole wheat bread crust.

Cover with cheese cloth, use twine to secure the jar, and leave it on the counter (do not refrigerate!) for two days. Like this.

Waiting and waiting...
Once the beverage is ready to consume, season with additional salt and pepper, and add dill weed. Use a mesh sieve to separate the beets, garlic and crust. Be sure to heat the beverage first before drinking or serving it with the mushroom dumplings.

Store in a container in the refrigerator for up to one week. I would not recommend making this recipe in the summer.

Do not throw away the beets. Bake them in the oven with a bit of olive oil, and spices of choice.


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