Beetroot kvass
Traditional beet kvass has a deep ruby color and a mild sourness, thanks to the slow natural fermentation of beets in water. This drink is refreshing and can be the basis for authentic Ukrainian borscht, cold soups, and marinades. Rye bread or a few grape berries kick-start the fermentation and add subtle bread or fruity notes to the earthy taste of the beetroot. This gives it a unique aroma, making kvass special among other beverages. Beet kvass is easy to prepare, requiring only a few simple ingredients that turn beetroot into a true culinary treasure with a rich and full-bodied taste.
Variations
Kvass can be made only with beets, water, and sugar, without spices and additional vegetables, resulting in a pure beet flavor. For a spicier drink, add garlic, celery root, or parsley, as well as cumin, coriander, or dill seeds. Part of the beet can be replaced with striped or white beets to soften the color and make the taste more delicate.
Tenderness Secrets
Do not chop the beetroot too finely, approximately cubes or slices of 1–1.5 cm will help to achieve a rich but not bitter kvass. Keep the jar in a warm but not hot place at 18–22 degrees, so the fermentation will be even, without a sharp smell. When foam appears, periodically remove it with a spoon to keep the taste clean and soft.
Ingredient Tips
Choose juicy table beet of medium size, without woody veins and damage. Preferably use filtered or bottled water, boiled and cooled, to avoid foreign flavors. Choose rye bread without additives and flavors; it can be replaced with 5–7 raisins for natural fermentation.
Culinary Nuances
Fill the jar with beetroot no more than two-thirds, leaving room for the liquid to rise during fermentation. Never seal kvass hermetically during the fermentation stage, cover only with gauze to allow air access. After achieving the desired sourness, be sure to place the kvass in the refrigerator to stop active fermentation.
Ingredients for the recipe
Ingredients
Beetroot
800 g
Devaytis Non-carbonated Mineral Water 5l
2 l
Khutorok White Crystalline Sugar 800g
3 tbsp
NZ Rock Salt 1kg
1 tbsp
Kyivkhlib Lithuanian Sliced Rye Half Bread 475g
1 slice
Garlic
2 cloves if desired
Celery Root
30 g if desired
Auchan Cumin 55g
1 tsp
Preparation steps
01
Preparation of the beetroot — Thoroughly wash the beets, peel them and cut into cubes or slices about 1–1.5 cm thick. Time: 10 min. Guide: All beetroot is clean, peeled, and cut into even pieces.
02
Preparation of the container — Wash a 3-liter glass jar with soda, rinse well and dry. Time: 5 min. Guide: The jar is clean inside, without odors or remnants of detergents.
03
Laying the beetroot and aromatic additives — Place the beetroot in the jar filling about two-thirds of the volume, add crushed garlic, a piece of celery root or parsley, and spice seeds as desired. Time: 3 min. Guide: Beetroot fills the jar no more than 2/3, and aromatic additives are evenly distributed.
04
Adding salt, sugar, and starter — Add salt, sugar to the jar and place a slice of rye bread on top or sprinkle with raisins. Time: 2 min. Guide: Sugar and salt are visible on the surface of the beetroot, the starter is placed on top, but does not fall out of the jar.
05
Pouring water — Pour cooled boiled or filtered water into the jar to completely cover the beetroot by 3–5 cm, leaving some room to the edge. Time: 2 min. Guide: All beetroot is submerged in liquid, leaving at least 3 cm of free space to the edge of the jar.
06
Fermentation at room temperature — Cover the jar with gauze, secure with an elastic band and leave in a warm dark place for fermentation for 3–5 days. Time: 5760 min. Guide: Foam and small bubbles appear on the surface, the liquid becomes ruby with a pleasant sour aroma.
07
Tip Monitor the taste of kvass daily during fermentation and, as soon as you reach the desired sourness, strain and cool it immediately to maintain the optimal balance of freshness and aroma.
Where to order ingredients
Select the required ingredients in one of the stores
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