Puree

Description

If you blend this puree without the bread and parsley (which are better added later), you can even drink it from glasses or cups — and it will still be very delicious.

Ingredients

• Bread Kvass - 1 qt
• Sauerkraut - 7.1 oz
• Onion - ½ pieces
• Rye Bread - 2.5 oz
• Parsley - to taste

Step by Step guide

Step 1

Chop the parsley coarsely. Slice the onion into half-rings. You can use a whole onion or skip it altogether — it's a matter of personal taste.

Step 2

Add the fermented cabbage, onion, parsley, and bread to the cold kvass. You can cut the bread into medium cubes or simply tear it by hand. Stale bread can also be used: this is a way to prevent it from going to waste.

Step 3

Stir and divide among the plates.

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