Page 197 - 27040

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 of water and cook for an additional 15 minutes

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.

# yields 5 quarts yields 7 quarts dill. Serve with 2 tablespoons green peas in each bowl. en to the pot and sprinkle the soup with the parsley, basil, or the chicken breast and cut into bite-sized pieces. Set aside. and enough water to cover. Cook at a low boil for 2 hours. and place in the pot with the sautéed vegetables. Add the salt garlic in the oil until lightly browned. 1. In a 6-quart pot, cook the onion in 1/3 cup water on high heat for 5. With a blender, puree the soup u

27040_eyal - 27040_pnim_eyal.1.1.1 | 9 - A | 18-12-03 | 09:41:01 | SR:-- | Magenta
27040_eyal - 27040_pnim_eyal.1.1.1 | 9 - A | 18-12-03 | 09:41:01 | SR:-- | Yellow
#27040_eyal - 27040_pnim_eyal.1.1.1 | 9 - A | 18-12-03 | 09:41:01 | SR:-- | Black
27040_eyal - 27040_pnim_eyal.1.1.1 | 9 - A | 18-12-03 | 09:41:01 | SR:-- | Cyan

18
17