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Beet kvass is no less tasty and refreshing in the heat of the drink, like bread kvass. Also, such kvass can be used as a basis for preparing cold first courses (in particular, the same okroshka), borscht.

By the way, even from a medical point of view, beetroot drink is very good for cleansing the liver and stabilizing pressure (in particular, it is recommended for hypertensive patients).

Beetroot kvass, like bread kvass, is an original Slavic drink, which is typical for Ukrainian, Polish, Belarusian and Russian cuisine. They made all kinds of soups, cold drinks and okroshka.

There are two ways to prepare this drink - yeast and yeast-free. With the yeast method, the final product will be ready for use in 1-2 days, but it will still be suitable only as a soft drink. The yeast-free method is more ancient and assumes that beet kvass will be ready after 3-5 days.

Beetroot kvass using yeast method

Recipe 1

You will need:

    • Beets - 0.5 kg
    • Water - 3 l
    • Rye bread - 50g
    • Yeast - 10g
    • Sugar - 100g

    Rinse the beets thoroughly, peel and cut into thin strips. Dry the slices in the oven, transfer to an enamel pan and pour hot water so that the liquid onlycovered the beets. Put the dishes on the fire and cook the beets until tender. Drain the resulting broth, add boiled water to it (the broth should be at a pleasantly warm temperature), put sugar, black bread, yeast. Leave it all in a warm place for 1-2 days. At the end of the fermentation process, strain the kvass and cool.

    Recipe 2

    You will need:

    • Beets - 0.5 kg
    • Water - 3 l
    • Slice of stale rye bread - 50g
    • Yeast - 10g
    • Sugar - 150g

    Rinse the beets, peel and grate on a coarse grater. Without squeezing the juice, put the beet mass in an enamel bowl, fill with water (so that it only covers the beets). Put on fire and simmer until done. Pour in the remaining three liters of water, bring to a boil and remove from heat. Let the broth brew and cool to 30-40 degrees, and then strain. Add yeast, sugar, bread to the beetroot broth. Leave it all in a warm place for 1-2 days. At the end of the fermentation process, strain the kvass and cool.

    Yeast-free beet kvass

    You will need:

    • Beets - 0.5 kg
    • Water - 3 l
    • Rye bread - 50g

    Wash, peel and finely chop the beets. Put in a three-liter container. Ideally, this is a clay jug, but since today you cannot find such a rarity during the day with fire, you can get by with a glass jar. Just in a jug, kvass always turns out much tastier.

    Pour the beets with boiling water so that there is stillthere was little room for fermentation (about 1/5 of the volume), add sugar and a piece of rye bread. Cover the neck of the jar with gauze or a clean cotton cloth.

    Leave kvass to ferment in a warm place for 4-5 days, that is, until foam stops appearing on its surface (it needs to be removed from the container periodically). When the beet kvass is ready, strain it through a sieve or cheesecloth, pour into clean bottles and refrigerate.

    Now you can enjoy delicious beetroot drink!

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