Beet kvass

Category: The drinks
Beet kvass

Ingredients

Large beets 2 pcs.
Water 3 liters
Sugar 2-3 st. l
Rye bread crust

Cooking method

  • Boil the beets, cool, peel and grate on a coarse grater. Boil water, cool to room temperature, stir sugar in it, add beets. Mix everything and put a crust of rye bread on top (you can have a crouton). Put in a warm place. Strain the finished kvass and drain into a jar, store in the refrigerator. Very tasty okroshka is obtained with this kvass.
  • Okroshka with beet kvass

Note

How long the kvass turns sour, I can't tell you exactly, because everything depends on the temperature in the house. It was cool with us, so he was a pussycat for almost four days. If it's hot outside, I think it will turn sour in a day.

filirina
In Ukraine, beet kvass is made from raw beets. Cut into pieces, fill with water and wait 1-2 days until it turns sour. Then you can drain part of the kvass, and add more water to the jar with beets and let it stand for a day, and this can be done several times without losing the taste of the kvass.
Elven
We also do this, but I do not like the taste of raw beets I make such kvass for okroshka, no one in our family will just drink it like that
Zhivchik
Quote: filirina

In our Ukraine

Where is it?
Quote: filirina

In Ukraine, beet kvass is made from raw beets. Cut into pieces, fill with water and wait 1-2 days until it turns sour. Then you can drain part of the kvass, and add more water to the jar with beets and let it stand for a day, and this can be done several times without losing the taste of the kvass.

A bit wrong.
Beets are taken red and always sugar white. They cut it into pieces, pour it with water and put horseradish root in a jar so that the kvass does not grow moldy and is more vigorous.
Zhivchik
Quote: Elven

We also do this, but I do not like the taste of raw beets I make such kvass for okroshka, no one in our family will just drink it like that

So beet kvass is made for borscht. Lovers, if the kvass is fresh, drink like that.
Elven
Tatyana, how many people, so many opinions. So are the recipes, each customizes for himself. In our family they do this. At work, I asked women how they do, they say that the same
Elven
And by the way, for some reason, everyone calls okroshka with beet kvass beetroot
Ipatiya
Quote: Elven

How long the kvass turns sour, I can't tell you exactly, because everything depends on the temperature in the house. It was cool with us, so he was a pussycat for almost four days. If it's hot outside, I think it will turn sour in a day.

I think here is another application for Brand multicookers, where you can set the temperature from 25 grams. Thanks for the recipe!
Elven
to your health!
Yes, I thought about it. Well, who has a manual mode in multicooker. I've had to walk around the pot in circles for 4 days
Zhivchik
Quote: Elven

And by the way, for some reason, everyone calls okroshka with beet kvass beetroot

Yeah ... here's a riddle ... Beetroot is made with beets, and here only beet kvass.
Conclusions: the main thing is that it is tasty.
Elven
Quote: Zhivchik

Conclusions: the main thing is that it is tasty.
one hundred percent agree!
Crochet
Lenusechka, honey, tell me please, but how is the readiness of kvass actually determined according to this recipe?

I have never made kvass according to such a recipe, therefore I have no idea how it should taste ...

I'm afraid to either underexpose or overexpose ...

I want to try baked beets)) ...
Elven
InnusI just taste it.There should be vigor, like ordinary kvass. The longer it costs, the more vigorous it will be.
tvfg
I rub the beets on a grater and make three or more 3-liter cans of kvass from one beet. I add some washed oat grains to charge the kvass.

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