Tuesday, July 08, 2008
Blast From The Past
Some time ago, Febuary last year to be exact, I entered into an event, hosted by Alanna from A Veggie Venture, titled Soup, Glorious Soup. It was my intention to make botvinya, a Russian soup, that relies upon a soured base for its flavour. These sour soups are common to Eastern Europe and this particular version required kvas, a sour, fermented liquid made from rye bread.
I never did get around to making the soup, for after making the kvas, the flavour was so unlike anything that was familar to me, that I couldn't get my head around making a cold soup from it. So the kvas was consigned to the back of the fridge, where it waited, forlorn and forgotten, until the other day, almost 18 months after it was made.
My wife D, finally lost patience (did I ever mention D is VERY patient) and took some of the liquid to make zurek, another sour soup of Polish origin. I have to admit to being both horrified and fascinated in equal measure, frightened that something that had been left for so long might be the death of us, but intensely curious as to how it might turn out.
The soup was fantastic, even D was impressed with how good it was. The best part though, is that we are still alive and healthy. Turns out kvas keeps very well!