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Glass Dipping Dish
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RECIPES FROM THE RETRO HOUSEWIFE

SOUPS

KWAS BURACZANY (Beet Ferment), Polish

Ingredients
  • 2 lbs. beets (dark red)
  • 2 quarts lukewarm water
  • 2 to 3 slices dark pumpernickel bread
Preparation Instructions

Cut beets into strips, add water, previously boiled, cover with dark pumpernickel bread. Put in jar or an earthenware dish and store in a warm place until fermented (1 or 2 weeks). Remove film or foam each day. Strain after 1 or 2 weeks. It is then ready for use as indicated in Polish Barszcz. Serves 10.

Goes with: Polish Barszcz - .
Contributed by Mrs. Bronislava Grzymala-Siedlecki, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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