Tag: zakwas buraczany
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)…
