Cook for another 12 minutes. Serve at room temperature. Catharine Paleczny of Waterloo discovered this recipe for her dad, Peter . This favorite is basically a vegetable soup flavoured with kwas, a fermented juice which is used to give it a sour flavour. You can either buy the kwas from a delicatessen or follow the recipe below.
Some people improvise the dish and add shredded chicken.
Put the flour in the jar and mix to a liquid paste with a little of water. Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water. Chop the garlic and add. Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment. Strain and use as required.