Beetroot kvass

Beetroot 2 kg Water 2 l (boiled cold)Garlic 50 g (1 whole bulb)Rye bread 20 g (1 slice)
For dish:
Beetroot 2 kg
Water 2 l (boiled cold)
Garlic 50 g (1 whole bulb)
Rye bread 20 g (1 slice)
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Cuisine:
Cooking time: ( ) mins
Serving: people
Meal:
Food type:

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).

 

125 Beetroot kvass https://smakplus.com/wp-content/uploads/00003-buryakovyy-kvas/DSCF0848.JPG beetroot, kvass, recipe SMAKplus.com en_GB Beetroot kvass is a splendid ancient seasoning for a borshch without any artificial additives. Peel the beetroots, chop them roughly. Beetroot kvass is a splendid ancient seasoning for a borshch without any artificial additives. Peel the beetroots, chop them roughly. Beetroot kvass SMAKplus.com https://smakplus.com/favicon.ico Beetroot kvass Beetroot kvass https://smakplus.com/

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