Source: Fotema, AdobeStock Homemade beet kvass is much easier to prepare than classic kvass. Moreover, it's very refreshing and an ideal alternative to sugary sodas. For best results, we recommend using young and sweet beets. We're sharing 10 wonderful recipes!
1. Beet Kvass with Sugar
Source: dzen.ruA basic recipe that you can customize to your liking.
You will need: 500 g beets, 200 g sugar, water.
Preparation: Peel the beets, cut them into cubes, and place them in a jar so that they fill 2/3 of its volume. Add the sugar and pour in cold water until it covers the beets by 4-5 cm. Cover with cheesecloth and leave the mixture in a dark place for 3-4 days. Afterward, strain and store the kvass in the refrigerator.
2. Beet Kvass with Croutons
Source: AdobeStockA different preparation method, so everyone can choose their preferred option.
You will need: 1 kg beets, 250 g dark bread croutons, 4 tbsp sugar, 2 L water.
Preparation: Peel the beets, grate them on a coarse grater, and place them in a 3-liter jar. Add the croutons, sugar, and cold water. Gently stir, cover the jar with cheesecloth, and leave it in a dark place for 3 days. Strain the kvass, pour it into a bottle, and refrigerate for another 1-2 days.
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3. Beet Kvass with Whey
Source: livejournal.comAny dairy whey will do, so even goat's milk whey is suitable for variety.
You will need: 1 kg beets, 2 L dairy whey, 50 g sugar, 0.25 tsp sour cream.
Preparation: Peel and chop the beets, place them in a clean 3-liter jar, and add sugar. Stir the sour cream into the warm whey and pour it into the jar. Cover with cheesecloth and leave the jar in a warm place for 1 week, but remove the foam every few days. Afterward, move the kvass to a cool place for another 10-12 days. Strain the finished drink.
4. Kvass from Boiled Beets
Source: attuale.ruBe sure to chill the kvass well before serving.
You will need: 300 g boiled beets, 2 tbsp sugar, 1 L water, 3-5 g dry yeast.
Preparation: Grate the beets, place them in a jar, pour boiling water over them, and let sit for half an hour. Add sugar and dry yeast, stir, cover with cheesecloth, and let the kvass ferment in a warm place for 1-2 days. Strain it and store it in the refrigerator.
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5. Beet Kvass without Sugar
Source: mirtesen.ruAnd without extra additives – just beets and water. Pure taste!
You will need: 5 beets, 3 L water.
Preparation: Finely shred the beets, place them in a 3-liter jar, and pour water over them. Cover with cheesecloth, place in a dark place for 2-4 days, then strain the finished kvass. The beets can be re-covered with clean water and steeped 1-2 more times.
6. Beet Kvass with Honey
Source: dzen.ruIt will taste even better if you add a pinch of ground pepper to the strained kvass.
You will need: 3 beets, 1 tbsp honey, 1.5 L water.
Preparation: Peel, chop, and place the beets in a jar. Add honey and room-temperature water, then stir. Cover everything with cheesecloth, leave for 5-7 days at room temperature, but periodically skim off any foam that forms. Strain the finished kvass.
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7. Beet Kvass with Black and White Bread
Source: livejournal.comBy the way, the leftover beets can then be used for borscht.
You will need: 2 kg beets, 200 g black bread, 200 g white bread, 2 L water.
Preparation: Grate the beets on a coarse grater, arbitrarily chop the bread, and pour warm water over everything. Cover the mixture with cheesecloth and leave it in a warm place for 3-4 days. Strain and refrigerate the kvass for another 1 day.
8. Beet Kvass with Rye Bread
Source: AdobeStockJust a bread crust will do. If you don't have rye, use any dark bread.
You will need: 1 kg beets, 2 L water, 4 tbsp sugar, 100 g rye bread.
Preparation: Cut the rye bread and peeled beets into medium-sized pieces. Place them in a 3-liter jar, add sugar, and pour boiling water over them. Cover with cheesecloth and leave the kvass in a warm place for 3 days, then strain.
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9. Beet Kvass with Yeast
Source: pinterest.comYeast speeds up the fermentation process, so the kvass is ready sooner.
You will need: 500 g beets, 10 g dry yeast, 100 g sugar, 3.5 L water.
Preparation: Cut the beets into small cubes, place them in a pot, and cover with water until just submerged. Bring to a boil and cook until soft.
Pour the beet broth into a clean jar, add cold water, yeast, and sugar, stir, and cover with cheesecloth. Leave the kvass in a warm place for 4 days, then strain and refrigerate.
10. Beet Kvass with Celery and Garlic
Source: postila.ruThis kvass is especially interesting to use for okroshka and other dishes.
You will need: 1.5 kg beets, 2 L water, 3 tsp sugar, 2 tsp salt, 100 g black bread, 4 cloves garlic, 1/4 celery stalk, 1 tbsp caraway seeds.
Preparation: Cut the beets into julienne strips, place them in a jar, and add crushed garlic, sugar, and salt. Add the sliced celery, a slice of bread, and pour warm water over everything. Add the caraway seeds, cover with cheesecloth, and leave the kvass in a warm, dark place for 5-7 days. Afterward, strain and refrigerate the resulting kvass.