Sour Beet Juice
Yield
1 servingsPrep
25 minCook
0 minReady
5 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
beets
roots, peeled and sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
beets
roots, peeled and sliced |
*
|
Directions
Place the beet roots in a glass jar and cover with 2 litres of lukewarm (boiled) water.
Place a slice of whole meal bread on top to speed up the process of pickling.
Tie a piece of gauze on top of jar and leave to stand in a warm place.
After 4 to 5 days remove the froth.
(Use to make borsch and cold borsch)
