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.