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soups &
accompaniments

yields 2 quarts
BEET KVASS (BORSCHT)
2 pounds (4 medium) beets, peeled 1. Place the beets in a very clean 2-quart glass jar and fill to one-
third full.
and quartered
Comfort in a Bowl 1 tablespoon sea salt 2. Prepare the brine: Add the sea salt to the filtered water and dis-
2 quarts filtered water solve. Pour over the beets to fill the jar to the shoulder. Add the

here is something about a nice warm soup on a cold They provide nourishing, easily assimilated fare for every- ½ cup beet kvass from a previous beet kvass and, if desired, ginger, cinnamon, or garlic.
Twinter’s evening that nothing else can replicate. Hot one, young and old. Soup is the perfect way to get veg- batch, if available 3. Cap the jar tightly (preferably with an air-lock cover) and leave
soup on a cold day is like a big hug. More than that, a warm etables into those members of the family who turn their 2-inch piece of ginger root, sliced, on the counter at room temperature for 7–14 days. If the tem-
bowl of soup is the traditional cure for winter chills and a noses at greens, or who may have trouble digesting raw 2 cinnamon sticks, or 2 garlic perature is cooler, your kvass may take longer to ferment. For
great way to nourish, nurture, and protect ourselves during salads. An added bonus: they’re a snap to prepare, make cloves, sliced (optional) best results, shake the jar gently twice a day.
the cold months. a complete meal, and are easy on the budget. 3. Store the kvass in the refrigerator for an additional 14 days be-
fore consuming. Beet kvass will stay fresh for up to 6 months.
Blended soups may be a little more trouble to make,
but a small investment in a handheld immersion blender Every time you pour off some kvass, simply replace the amount
will enable you to prepare them with ease. An immersion of kvass you drink with water and return the jar to the refrig-
blender allows you to blend your soup in its own cooking erator. When the beets are spent, throw them out and start a
pot, which takes less than a minute or two, and leaves no new batch.
other equipment to clean.
Here you will also find recipes for “live” soups—in which yields 1 quart
the ingredients are left raw and blended. This is an excellent FRUIT KVASS
way to make a quick meal that’s easy to digest. Chock-full Ginger is a nice addition to this drink; besides the added flavor, it aids digestion. If you prefer
of nutrition, live soups provide a satisfying change of tex- other flavors, try adding a vanilla bean or mint leaves.
ture and a refreshing break from the stock pot and steamy 1 cup organic fruit (such as berries, 1. Place the fruits and the ginger in a 1-quart glass jar. Add the sea
kitchen, especially during the hot summer months. As an apple, lemons, limes, oranges, salt and fill the jar with filtered water up to the jar’s shoulder.
additional perk, raw soups take mere minutes to prepare, raisins, dried apricots or prunes, 2. Cap the jar tightly and leave on the counter at room tempera-
resulting in a dish that has minimal kitchen prep but bears mango, peaches, or plums), ture for 3–5 days, turning it upside down several times a day.
a gold standard in the area of nutrition. cut into chunks The liquid will foam and turn cloudy, which means it is fer-
Make homemade soups a standard of your repertoire.
1-inch piece of ginger root, menting. If the temperature is cooler, your kvass may take a
sliced (optional) bit longer to ferment.
Pinch of unrefined sea salt 3. The liquid can be strained, or enjoy the fruits in your drink.
Fruit kvass will last in the refrigerator for 1 week.
4. For a secondary ferment, replace the amount of kvass you
drink with purified water until the fruits become colorless and
flavorless.

200 HEALTHY EVER AFTER the peels. squash in half, remove the seeds, and scoop out the flesh from of a knife, and bake at 375˚ for 1 hour. When baked, cut the smoother texture. Wash the squash, prick with the sharp end avoid peeling and slicing and for a soup that has a creamier, squash can be prebaked for easier removal of the flesh and to RECIPE NOTE The butternut, acorn, and spaghetti squash 2 inches. Cook for 1 hour. ing 1 cup

201

cheeses will keep for 1 week
container in the refrigerator. Nut

cheese suits your taste.
longer than 24 hours), until the
at 90° F for 10–12 hours (but no
to ferment for 18–20 hours, or
let stand at room temperature

and salt.
blend the nuts, Rejuvelac, water,

well.

macadamia nuts, or hazelnuts
2 cups raw cashews, peeled almonds,
EXTRAORDINARY SQUASH SOUP
yields 5 quarts
farmer’s markets or health food stores.
most nutritious nut, buy your nuts at
been pasteurized or heated. For the
1 cup green peas, fresh or frozen
dill. Serve with 2 tablespoons green peas in each bowl.
labeled raw when they have, in fact,
or dill, for garnish
en to the pot and sprinkle the soup with the parsley, basil, or
Most almonds and cashews are
1 tablespoon dried parsley, basil,
5. With a blender, puree the soup until smooth. Return the chick-
CHEESE
1½ tablespoons salt
the chicken breast and cut into bite-sized pieces. Set aside.
NON-DAIRY FARMER
1 chicken breast
4. Remove the cooking bag with the bones and discard. Remove
2 pounds turkey or chicken bones
3. Add the chicken breast and cook an additional half hour.
3 tablespoons oil
yields 2 cups
and enough water to cover. Cook at a low boil for 2 hours.
4 cloves garlic, sliced
and place in the pot with the sautéed vegetables. Add the salt
cubed
2. Place the turkey or chicken bones in a cooking bag
also enhances all body functions.
6 medium zucchini, peeled and
garlic in the oil until lightly browned.
and also acts as a blood cleanser, which
1 large onion, chopped
boosts the blood since it is high in iron,
1. In an 8-quart pot, sauté the onion, zucchini, and
night is an excellent blood tonic: it
LIGHT CHICKEN ZUCCHINI SOUP
cup of beet kvass in the morning and
yields 7 quarts
Beets are loaded with nutrients. Half a
borscht many people make for Pesach.
Beet kvass is another name for the sour
& more
kimchi, kombucha

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