|Beetroot kvass is a splendid ancient seasoning for a borshch without any artificial additives. Peel the beetroots, chop them roughly. Break the whole garlic bulb into gloves, peel them and slice.|
|Tip veg into 3 l jar, pour over water and place the rye bread slice on top. Cover the jar with linen and keep at room temperature.|
|In 1-2 days a foam will appear, remove it carefully together with bread. Let the kvass ferment for 2 days, removing foam time to time. When the foam does not appear – the kvass is ready.
More recipes: Lviv style borshch, beetroot and sauerkraut salad, tsvikli or burachky (beetroot and horseradish starter).
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|Weight total/per yield||4070 g||290 g|
|Cost total/per yield (approximately)||11.77 uah||0.84 uah|
|Nutritional value per 100 g:|
|22 kcal (low)||0.8 g||0.1 g||6.1 g|
Pickled beetroots are perfect to cook wonderful white borshch.