Category: Pickling Sauces
Cuisine: Ukrainian cuisine
Cooking time: 5000 ( 15 ) mins
Serving: 14 people
Meal: Everyday cooking
Preliminary price:
Cuisine: Ukrainian cuisine
Cooking time: 5000 ( 15 ) mins
Serving: 14 people
Meal: Everyday cooking
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.
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).
Useful tip:Pickled beetroots are perfect to cook wonderful white borshch.
Additional info: callories, price etc. (for registered users only)
Desc | Unit | Q-ty | Q-tyGr | Price | Calories | Protein | Fat | Carbon |
Beetroot | g | 2000 | 2000 | 4.5 | 42 | 1.5 | 0.1 | 11.8 |
Water | ml | 2000 | 2000 | 0.2 | 0 | 0.0 | 0.0 | 0.0 |
Garlic | g | 50 | 50 | 44.49 | 44 | 0.9 | 0.1 | 9.0 |
Rye bread | g | 20 | 20 | 7.26 | 181 | 6.6 | 1.2 | 41.8 |
Weight total/per yield | 4070 g | 290 g | |
Cost total/per yield (approximately) | 11.77 uah | 0.84 uah | |
Nutritional value per 100 g: | |||
Calorie | Protein | Fat | Carbohydrate |
22 kcal (low) | 0.8 g | 0.1 g | 6.1 g |