Ingredients
- 3 cups fermented beet kvas (see the 1913 method) and 1 cup bread kvas
- 1 small head green cabbage, thinly shredded
- 2 medium carrots and 1 parsnip, cut into matchsticks
- 4 cloves garlic, crushed in a stone makitra with coarse salt
- 1 tbsp caraway seed and 1 bay leaf
- Fresh dill and sour cream (or oat cream) for serving
Method
- Let the beet kvas and bread kvas down with water and salt them. This is the broth; the sourness is the base of the soup, and it goes in first.
- In a skillet with butter or sunflower oil, gently sauté the carrots and parsnip until aromatic.
- Add the sautéed vegetables and shredded cabbage. Simmer 15 minutes.
- Stir in the crushed garlic, bring back to a gentle boil for 2 minutes, and take it off the heat straight away to hold the colour.
- Ladle into bowls, garnish generously with dill, and serve with rye sourdough.
Structure after Klynovetska 1913, recipe No. 7, which begins with three cups of beet kvas and one of bread kvas before anything else goes in. The rest is our cooking.