Apr 9, 2010, 11:19pm #49
Hi ... I just finished eating the last of it for lunch!
I'm Polish, naturally, and it's our traditional after Lent/Easter meal.
Borscht. We always had it after church.
You have to allow at least one week before you want it,
depending on your climate. If in a humid climate, it could turn
moldy, so check daily.
I put about 2 cups of regular (not instant) oatmeal, with
water to cover, in a sort of crockery/china type bowl.
Cover with a towel and let set in a corner of the kitchen
I check it every couple of days to see if it needs a bit
more water. It usually takes about 7 days to ferment.
My Mom used to put a piece of rye bread on top .. as the
yeast helps the process.
When ready, spray a pot with Pam, etc. and add about 2-3
cups of water to the pot. Put the pot on medium low heat.
Next, take some of the mushy mixture and glop about a cup's
full into a medium sized strainer with a handle.
Take a wooden spoon and start grinding and straining the
fermented oats into the pot. You'll see the whitish thicker
mixture dropping from the strainer into the pot of water.
As you push it through, pour some water into the mixture in
the strainer to continue getting all the essence possible out.
As your oatmeal gets used and dried out and expended, plop that
mixture into a plastic bag or old newspaper to toss away when you're
all finished, and pour in another batch of the oatmeal and continue
massaging it into the strainer.. getting the essence into the pot.
Once you've got all the strained oatmeal in the pot you want, KEEP
STIRRING THE POT, preferably with a wooden spoon.
You'll see it thickening more and more, and will add more water
so that your final result is a smoothe substance, like thickened
cream or a creamy soup.
Use just as much of the fermented oatmeal to make what you
want to consume at that meal, as you can refrigerate the
rest for another meal.
It should have a tinge of fermented sourness, but if the fermenting
process hasn't done enough, just add teaspoon or so of white vinegar
to taste, depending on how big a pot you've made.
On the side, I have my bowl filled with
cooked kielbasa slices
a couple of cut up hard boiled eggs
cut up cooked ham
and either bits of fried salt pork
or you can cheat like I do with the real bacon
bits from the store.
The feast is complete when you pour the hot borscht over the bowl
of goodies described above, and add a healthy dollop of beet
horseradish and stir in.
Your initial starter of a couple of cups of oatmeal will make A LOT
of borscht, with the additional water you will have to add.
It's definitely an acquired taste; but for me ...YUMM! That's when it
all comes together and you get the point. You wouldn't want to consume
the creamy mixture alone.
The leftover fermented oatmeal keeps in the fridge in a container
for quite awhile, which is why I was able to enjoy this last treat for
Hope this helps.