Ingredients :

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* 2¼ pounds (1kg.) fresh, sweet beetroots,
* 2 quarts (2l) boiled water,
* 1 piece of rye bread crust

Wash and scrape the beetroots, cut into thin slices, place in large jar.
pour boiled water into jar, throw in bread crust,
leave jar open or covered only with thin gauze and place in warm place.

On Christmas Eve, prepare soup as follows:

* 2 large sweet beetroots,
* 1 celery cut in small pieces,
* 1 onion cut into small pieces,
* 1 lb (450g) mushrooms,
* 1 lb (450g). butter,
* 1 teaspoon salt,
* 1 piece garlic,
* some parsley,

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Method :

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boil in water until beetroot just becomes soft.
Then pour into another saucepan through sieve. Retrieve beetroots and mushrooms.
Mushrooms may be used for making uszka.

Beetroots are grated fine and returned to the soup.

Shortly before serving,
Add 1 pint (½l) of fermented beetroot juice.
Keep hot, but do not allow to boil as this will destroy clear red color,