permaculture

["Lawrence F. London, Jr." <lfl@intrex.net>]

mIEKAL aND wrote:

> My partner Camille who is from Romania has made this a number of  
> times,  its quite good when you get used to the flavor.  This is what  
> the Romanians also call Borsh (no beets in Romanian borsh).  Below is  
> a translation of how to make the fermented broth.  You can then use  
> this to make any number of different soups.  Dill, celeriac & lovage  
> would be standard herbs to use with this.

It would be good to learn to make this. Unfamiliar territory for most eople I 
would guess.

> Borsh recipe:
> 1 lb/500 g wheat bran, 2/3 lb/300 g corn meal, 1 oz/30 g yeast, one  
> lemon, 2-3 slices bread
> For this you need a 5-6 quart non-metal & non-plastic container. Put  
> bran and corn meal in. Add yeast (or solid leftovers from previous  
> batch of borsh). On top of this, add boiling or very hot water to the  
> top. After it cools off, add one sliced lemon (with peel), as well as  
> the bread. Then, mix this concoction every morning and evening with a  
> long-handled wooden utensil. Taste it after a few days, and if it is  
> sour enough, place container in a cool place so that the liquid  
> clears. The solid stuff will sink to the bottom. Then put the clear  
> liquid in bottles and keep them in a cool place. The solids are to be  
> kept in the same container and after you finish the borsh in the  
> bottles, you can start again. You only add boiling water on top of it  
> & the herbs (for rich flavor). Note: Don 't leave the clear borsh to  
> sit on the solids or it will turn bitter.

Can you substitute oat or rice bran for the wheat? I assume you mean baking 
yeast, the refrigerated kind;
doesn't the hot water stop the action of the yeast?

--
Lawrence F. London, Jr.
Venaura Farm
lfl@intrex.net
http://market-farming.com
http://market-farming.com/venaurafarm
http://venaurafarm.blogspot.com/
http://www.ibiblio.org/ecolandtech