Beetroot kvass

Beetroot kvass
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Beetroot kvass 4.5 10217
Cuisine: Cooking time: 5000 ( 15 ) mins Serving: 14 people
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.
Буряковий квас
For dish:
Beetroot2 kg
Water2 l (boiled cold)
Garlic50 g (1 whole bulb)
Rye bread20 g (1 slice)
Буряковий квас 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.
Буряковий квас 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).


Beetroot kvass Array en_GB Beetroot kvass Beetroot kvass
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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
Useful tip:Pickled beetroots are perfect to cook wonderful white borshch.
Category: Meal: Preliminary price:

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