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Beetroot kvass – Recipe of Beetroot kvass

    Квас з червоного буряка
    Cooking time: 5000 ( 15 ) mins
    Serving: 14 people
    Preliminary price:

    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.

    SMAKplus gallery

    For dish:
    Beetroot 2 kg
    Water 2 l (boiled cold)
    Garlic 50 g (1 whole bulb)
    Rye bread 20 g (1 slice)

    SMAKplus gallery 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.

    SMAKplus gallery 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).


    Useful tip:Pickled beetroots are perfect to cook wonderful white borshch.
    Additional info: callories, price etc. (for registered users only)

    Rye breadg20207.261816.61.241.8
    Weight total/per yield4070 g290 g
    Cost total/per yield (approximately)11.77 uah0.84 uah
    Nutritional value per 100 g:
    22 kcal (low)0.8 g0.1 g6.1 g

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