Beet kvass - 7 step-by-step recipes

Beet kvass is an incredible drink that is very useful and helps in the fight against some diseases. We offer you options for preparing this drink without yeast, with honey, with raisins, from dried beets, with yeast, and Belotov's recipe.

How to make healthy beet kvass at home?

This healthy and tasty drink is made with just four ingredients: sugar beet, sugar, sourdough and water. Beets are covered with sugar, then sourdough and water are added. First, the kvass should ferment for 3-4 days, and then another 4-5.

Cooking time: 9 days.

Cooking time: 15 min.

Servings - 10.

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  We wash the beets well under running water and clean them. To make kvass, it is important to choose the right beets. It should be medium in size, free from dents or cracks, and free from a large number of leaves and roots.
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  Next, we rub it on a grater and send it to the bottom of a three-liter jar.
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  Sprinkle the beets with 2 tablespoons of sugar and add a tablespoon of sourdough.
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  Now pour drinking water into a jar and mix thoroughly so that the sugar is completely dissolved.
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  Cover the jar with gauze on top and leave to ferment at room temperature for 3-4 days.
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  After this time, the fermentation of the beets should have ended. Therefore, we further filter the kvass into another jar. We close it with a lid and put it in the refrigerator or other cold place for 4-5 days, so that the kvass is fully ripe.
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  Our drink is ready. It is best drunk cold in hot weather. You can also serve it along with a bun. Bon Appetit!

Homemade beet kvass without yeast

To prepare this drink, you will need beets, sugar, water and bread, thanks to which the fermentation process will begin. First, the beets are poured with hot boiled water, and then bread and sugar are added there. Making kvass will take about 5 days.

Cooking time: 5 days.

Cooking time: 20 min.

Ingredients:

• Fresh beets - 600 gr.
• Granulated sugar - 2 tablespoons
• Rye bread - 100 gr.
• Drinking water - 3 liters.

Cooking process:

1. Rinse the beets thoroughly under running water and clean. Next, cut it into large strips.
2. We send the chopped beets to the bottom of a three-liter glass jar.
3. We boil water and pour it into a jar. The main thing here is not to pour it under the neck, but to leave a place for fermentation.
4. Let the water cool to room temperature. Now add sugar and rye bread slices.
5. We cover the jar with two layers of gauze and secure it with a rope or elastic band.
6. Now we send the jar with the contents to a warm place to start the fermentation process. If you do not comply with this point, then kvass will not work.
7. After 2-3 days, foam should appear on the surface of the liquid. This is a sign that everything is going right.
8. Remove excess foam from time to time with a tablespoon.
9. After 5 days, a noticeable sour smell should appear, and fermentation slows down. This means that the kvass is almost ready. We take out pieces of bread from it.
10. We filter the drink through several layers of gauze, which we put on top of a colander. We pour out all the contents of the jar.
11. Our kvass is ready. We serve it cold during the hot season. Bon Appetit!

Healing beet kvass according to Belotov's recipe

Kvass according to this recipe is incredibly useful, especially for people with hypertension, as this drink is able to reduce blood pressure. To prepare it, you will need beets, sugar, whey and sour cream.

Cooking time: 14 days.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Fresh beets - 1 kg.
• Granulated sugar - 65 gr.
• Sour cream - 1 tsp
• Milk whey - 2 l.

Cooking process:

1. We wash the beets thoroughly under cold water, clean and chop. This can be done with a knife, grater, or blender.
2. We put the vegetable on the bottom of a three-liter jar.
3. Sprinkle sugar on top of the beets.
4. In a separate container, mix the milk whey with sour cream and heat it up to 35^OWITH.
5. Pour the whey with sour cream into a jar to the beets with sugar and cover with several layers of cheesecloth on top. We send it to a dark place for a week to start fermentation.
6. Every 2-3 days we look under the gauze and remove the mold, if it has formed there.
7. A week later, we move the kvass to the refrigerator for another 7 days. Do not forget to also remove any mold that may have formed.
8. After this time, filter the drink through cheesecloth. We store kvass in the refrigerator.
9. We serve the finished drink chilled during the hot season. It can also be cooked in water if whey is not available. Bon Appetit!

Delicious red beet kvass with yeast

For cooking, we need beets, dry yeast, sugar and water. The general cooking process will take four days. Not everyone likes this drink, but it is perfect for preparing other dishes.

Cooking time: 4 days.

Cooking time: 30 min.

Servings - 7.

Ingredients:

• Fresh beets - 2 pcs.
• Granulated sugar - 4 tablespoons
• Dry fast yeast - 11 gr.
• Drinking water - 3 liters.

Cooking process:

1. We wash the beets thoroughly under running water, clean and rub on a coarse grater.
2. We take a three-liter glass jar and put grated beets on the bottom. Add 4 tablespoons of sugar, a package of dry yeast and fill everything with water at room temperature. We leave some space on top.
3. We cover the jar on top with several layers of gauze or a napkin and fix it with an elastic band or rope. We put the container in a dark and warm place. A day later, the beets were supposed to ferment. Remove the gauze and pierce the vegetable in several places with a stick or spatula. We close it back with gauze and send it to a dark place for further fermentation.
4. After three days, filter the kvass through several layers of gauze and pour it into a clean bottle or jar. Close tightly and leave for another day.
5. After this time, we filter the resulting drink again through several layers of gauze. Kvass is ready. We give it to cool in the refrigerator and serve it in the hot season or use it to prepare other dishes. Bon Appetit!

Step-by-step recipe for making beet kvass with honey

In addition to beets and water, this recipe uses rye bread and honey, which will give the kvass a pleasant sweet taste. All ingredients are sent to a jar and filled with water. The overall fermentation process will take almost a week.

Cooking time: 6 days.

Cooking time: 30 min.

Servings - 7.

Ingredients:

• Fresh beets - 1 kg.
• Honey - 4 tablespoons
• Drinking water - 2 liters.
• Rye bread - 1 slice.

Cooking process:

1. Wash the beets well under running water, clean and rub on a coarse grater. If desired, you can simply cut into small pieces. It is best to choose sweet and juicy dark burgundy beets for this drink.
2. We take a three-liter jar and put grated beets on its bottom. Put 4 spoons of honey and a slice of bread on top (instead of it, you can put 4-5 pieces of rye bread crumbs). Fill the contents with two liters of water.
3. We cover the jar on top with several layers of gauze and put it in a dark place for two or three days. Kvass should ferment at room temperature.
4. After three days, we filter the almost finished drink through cheesecloth into a clean dish and send it to the refrigerator to ripen for another 2-3 days.
5. Pour the finished kvass into glasses and serve.This drink is best consumed during the hot season. Bon Appetit!

Beetroot kvass with raisins at home

This recipe contains beets, honey, yeast, sugar, water and raisins, thanks to which the kvass will have a slightly piquant taste. The fermentation process will take three days.

Cooking time: 3 days.

Cooking time: 25 min.

Servings - 5.

Ingredients:

• Fresh beets - 200 gr.
• Honey - 50 gr.
• Raisins - 50 gr.
• Dry yeast - 20 gr.
• Granulated sugar - 200 gr.
• Drinking water - 2.5 l.

Cooking process:

1. Rinse the beets thoroughly under running water, peel and cut into medium-sized cubes.
2. Rinse the raisins well under water and let them dry on a paper towel.
3. We heat up the water. It should be warm. Add dry yeast to it, mix and let stand for some time. Everything should start to foam a lot.
4. We send chopped beets to the bottom of a three-liter jar, sprinkle with sugar, add raisins and fill everything with water and yeast. We cover the jar on top with a towel or gauze and put in a dark, warm place for 2 days.
5. After this time, mix the kvass well and add honey to it. Cover it again with a towel or gauze and let it wander for another day.
6. Filter the finished drink through cheesecloth. If necessary, add another 100 grams of granulated sugar and mix thoroughly. We put some of the raisins back into the kvass. Pour into glasses and serve. Store in the refrigerator for about 4 days. Bon Appetit!

A simple and delicious recipe for kvass from dried beets

To prepare this drink, we need sourdough, dried beets, potatoes, rye flour, a crust of rye bread, water, sugar and raisins. The taste of such kvass is very rich and unusual. Fermentation will take 3-4 days.

Cooking time: 4 days.

Cooking time: 30 min.

Servings - 20.

Ingredients:

• Sourdough - 1 l.
• Dried beets - 1 handful.
• Boiled potatoes in a peel - 3 pcs.
• Rye flour - 1 handful.
• A loaf of rye bread - 1 pc.
• Drinking water - 8-9 liters.
• Granulated sugar - 8-9 tablespoons
• Raisins - 60-70 pcs.

For starter culture:

• Dried beets - 1 handful.
• Drinking water - 800 ml.
• Millet - 1 tablespoon
• Rye bread crust - 1 pc.
• Rye flour - 1 tablespoon
• Boiled potatoes in a peel - 3 pcs.

Cooking process:

1. Let's start by making the leaven. Put the dried beets in a saucepan, fill with a little water and put on fire. Cook until soft. Remove from heat and let cool.
2. Knead the boiled potatoes in the skin with your hands and send them to the jar. We also put a crust of bread, a handful of flour and a tablespoon of millet there.
3. Next, put the beets in the jar along with the broth.
4. Mix everything well and cover with several layers of gauze or a towel. We send to a warm place for 1-2 days.
5. When the leaven is ready, we start making kvass. Pour 2 liters of water into a saucepan and send a handful of dried beets there. Cook until soft. Turn off the fire and let it cool.
6. Pour the starter culture into a separate bowl with a volume of 10 liters and mix it with the beet broth.
7. Next, we send a piece of rye bread there.
8. Knead the potatoes with your hands and send them to the container with the rest of the ingredients.
9. Add the remaining amount of water.
10. Cover the container with a towel and leave it for a day to start the fermentation process. The next day, add flour there and mix.
11. We let the kvass wander for another day. Then we filter it through cheesecloth, pour it into jars and add sugar and raisins to each. We add sugar in the calculation of 1 tbsp. for 1 liter of kvass, and raisins - 5 pcs. per liter of kvass. We send the drink to the refrigerator. He must settle down. A sediment will appear at the bottom. You can not throw away the thick, but use it as a leaven for the next time.
12. We serve chilled kvass during the hot season. Bon Appetit!