Cooking time: 5000 ( 15 ) mins
Serving: 14 people
Meal: Everyday cooking
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.
|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|