Bernstein, 344, p.27
Bernstein, 346, p.27
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Cover the beets with water and keep in a warm place until fermented. Pour water into separate bowl, strain, and place water and beets into refrigerator separately. Combine water, onion, potatoes, carrots, and salt in a saucepan. Bring to a boil and cook over low heat until vegetables are tender. Add beets, herbs, the fermented liquid, sugar, and salt. Before serving, add matzo crumbs. |
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