* '''For the Ferment'''
* 500g raw Beetroot, Julienned
* A slice of Pumpernickel or 1 teaspoon live brewers' Yeast
* 1.2 Litres Boiled water
* '''For the barsczyk'''
* 3 medium Carrots, scraped and Julienned
* 2 medium Onions, finely sliced
* 500 g raw Beetroot, Julienned
* 1.2 Litres Vegetable stock
* 600 ml consommé
* 250 g Mushrooms, finely sliced
* 1 tablespoon Sugar
* 8 sprigs Parsley
* 4 Cloves garlic, crushed
* 125 ml gutsy Red wine or Port
* Lemon juice, if required

===Method===
* '''For the Ferment'''
* Place the Beetroot and the Boiled water in a bowl and place the Bread or brewers' Yeast on the top.
* Cover and keep in a warm place where the temperature is constant for 5 days.
* It should be frothy and the froth should be skimmed once the 5 days are up.
* Strain through butter muslin, pour into a jar or bottle and place in the Fridge.
* It should keep for several weeks.
* '''For the barsczyk'''
* In a large saucepan bring the Carrots, Onions and Beetroot to a Boil in the Vegetable stock.
* Reduce the heat and Simmer for about an hour.
* Strain and discard the Vegetables, returning the liquid to the pan.
* Cook the Mushrooms in the consommé and again, discard them.
* Add the Mushroom liquid, 600ml of the Fermented Beetroot Juice and Red wine or Port to the pan containing the liquid in which the Vegetables were Boiled.
* You should now have a total of 2.5 Litres of liquid - if you have more, reduce it down.
* Taste, and add Lemon juice if it is not tart enough.

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