Seasonal autumn recipes for pumpkin compote and beetroot ferment

Seasonal autumn recipes focus on utilizing vegetables like pumpkin and beetroot for homemade beverages.

A pumpkin compote can be prepared by boiling pumpkin pieces with lemon and cinnamon. To maintain the shape of the pumpkin, it is recommended to cut it into several-centimeter pieces and boil for approximately 5 to 10 minutes. The recipe suggests using a sweetener to balance the acidity of the lemon.

Beetroot ferment, or zakwas, is another traditional option made through natural fermentation. By submerging sliced beets in water with salt, garlic, bay leaves, and allspice, a drink can be produced within 5 to 7 days. The resulting liquid can be consumed directly or used as a base for borscht.