Step 1

Boil the rib broth, strain.

Step 2

Add finely chopped beets, add borscht kvass, salt and cook over low heat until the beets become pulpy.

Step 3

Add freshly squeezed beet juice to the ready borscht for color.

Borscht kvass, according to Olga Franko's recipe, is prepared as follows: 2/3 of the jar is filled with pre-washed, cleaned and cut red beets, pour boiled water and put in a warm place to sour. You can add a few pieces of stale rye bread, then the beets will ferment faster.