Decidedly a cool summer drink came my way one sunny San Francisco day at Cinderella, a cafe north of Golden Gate Park. The waitress offered a chilled glass of kvass. I knew this to be the base for imperial borscht. After you have had a few, you get the taste for it. It has a distinct tangy quality that tastes like a mix of beer and wine. ~Mark
Essential ingredient for an Imperial Borscht.
Yield 8 people
Ingredients
1/4 pound black bread, cut into pieces
2 1/4 cups boiling water
peeled skin of 1 beet, save beet for Borscht
1 teaspoon sugar
1
In a bowl, add bread, boiling water, beet skins and sugar. Mix well.
2
Cover with towel and set in warm place for three days.
3
Strain through a fine sieve, or cheesecloth, mash pulp to release as much liquid as possible. Discard solids.
4
Serve cold.
notes
NOTE Black bread is available in most international markets. Pumpernickel works in its place.
