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LOCATION: Recipes >> Polish >> Fermented Rye

Print this Recipe    Fermented Rye

Fermented Rye Barszcz

4 cups rye grits or flour
4 cups boiling water

In a heavy bowl or crock combine the flour and boiling water to a
thick dough. Let stand loosely covered in a warm spot in the kitchen
for at least 48 hours. When the dough begins to ferment and rise
add a quart of cold water. Let stand until the liquid is completely
clear. Store in a a cold spot and use as necessary, taking care to
remove liquid without stirring. Fresh water may be poured over the
dough and new brew made to be used as needed. Discard when the
dough becomes slimy. Rye barszcz may be used instead of fermented
beet barszcz in soups or added to soup stock to lend its own special
flavor.

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