Tag: fermented food
Borscht is a family of Eastern European sour soups: hot or cold, red or white, and not always made with beets. A short guide to where the name comes from and how the versions differ.
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the dishes, ingredients and techniques of Eastern European cooking. Ukrainian borscht, Polish barszcz czerwony and Jewish beet borscht all start from the beet and come from the same part of Europe, yet they ended up quite different in the bowl. Ukrainian…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. The short answer Zakwas is a Polish sour starter: rye flour or beets left to ferment in water for several days until the liquid turns sour. Two Polish soups are soured with it.…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~45 minutes | Fermentation: 5–7 days | Total cooking: ~1 hour | Serves: 6–8 | Difficulty: Intermediate Quick Overview Prepare the zakwas buraczany (fermented beet juice)…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Traditional Żurek Recipe: Sour Rye Soup for Easter Active time: ~1 hour | Starter: 4–7 days ahead | Serves: 6 | Difficulty: Medium Quick Overview Start the rye…
