Beet kvass is an incredible drink that is very healthy and helps in the fight against certain diseases. We offer you options for preparing this drink without yeast, with honey, with raisins, from dried beets, with yeast and Bolotov’s recipe.
How to prepare healthy beet kvass at home?
This healthy and tasty drink is made from just four ingredients: beets, sugar, sourdough and water. The 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.
- Beet 2 (things)
- Granulated sugar 2 (tablespoons)
- Leaven 1 (tablespoons)
- Drinking water 3 (liters)
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How to make delicious beet kvass at home? We wash the beets well under running water and clean them. To prepare kvass, it is important to choose the right beets. It should be medium in size, without dents or cracks, dark burgundy in color, and without a large number of leaves and roots. -
Next, grate it and place it in the bottom of a three-liter jar. -
Sprinkle the beets with two tablespoons of sugar and add a tablespoon of sourdough. -
Now pour drinking water into the jar and mix thoroughly until the sugar is completely dissolved. -
Cover the top of the jar with gauze and leave to ferment at room temperature for 3-4 days. -
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 ripens completely. -
Our drink is ready. It is best drunk cold in hot weather. You can also serve it 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 filled with hot boiled water, and then bread and sugar are added there. Preparing kvass will take about 5 days.
Cooking time: 5 days.
Cooking time: 20 min.
Ingredients:
- Fresh beets – 600 gr.
- Granulated sugar – 2 tbsp.
- Rye bread – 100 gr.
- Drinking water – 3 l.
Cooking process:
1. Wash the beets thoroughly under running water and clean them. Next, cut it into large strips.
2. Place the chopped beets on the bottom of a three-liter glass jar.
3. Boil water and pour it into a jar. The main thing here is not to pour it down the neck, but to leave room for fermentation.
4. Let the water cool to room temperature. Now add sugar and pieces of rye bread.
5. Cover the jar with two layers of gauze and secure it with a rope or rubber band.
6. Now we send the jar with the contents to a warm place so that the fermentation process starts. If you do not comply with this point, the kvass will not work.
. 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 using a tablespoon.
9. After 5 days, a noticeable sour smell should appear, and fermentation should slow down. This means that the kvass is almost ready. We take out pieces of bread from it.
10. Strain the drink through several layers of gauze, which we place on top of a colander. Pour out the entire contents of the jar.
11. Our kvass is ready. We serve it cold during the hot season. Bon appetit!
Medicinal kvass from beets according to Bolotov’s recipe
Kvass according to this recipe is incredibly useful, especially for people with hypertension, as this drink can lower 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.
- Whey – 2 l.
Cooking process:
1. Wash the beets thoroughly under cold water, peel and chop. This can be done using a knife, grater or blender.
2. Place the vegetable at the bottom of a three-liter jar.
3. Sprinkle sugar on top of the beets.
4. In a separate container, mix whey with sour cream and heat it to 35OWITH.
5. Pour the whey with sour cream into a jar with the beets with sugar and cover the top with several layers of gauze. Place in a dark place for a week for fermentation to begin.
6. Every 2-3 days we look under the gauze and remove mold if it has formed there.
7. After a week, move the kvass into the refrigerator for another 7 days. Don’t 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. Serve the finished drink chilled during the hot season.It can also be prepared with water if whey is not available. Bon appetit!
Delicious red beet kvass with yeast
To prepare, we need beets, dry yeast, sugar and water. The overall preparation 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 tbsp.
- Dry quick yeast – 11 gr.
- Drinking water – 3 l.
Cooking process:
1. Wash the beets thoroughly under running water, peel and grate on a coarse grater.
2. 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. Leave some space at the top.
3. Cover the top of the jar with several layers of gauze or a napkin and secure it with an elastic band or rope. Place the container in a dark and warm place. After a day, the beets should have fermented. Remove the gauze and pierce the vegetable in several places using a stick or spatula. We cover it back with gauze and send it to a dark place for further fermentation.
4. After three days, strain 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, filter the resulting drink again through several layers of gauze. Kvass is ready. Let it cool in the refrigerator and serve it during 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, as well as honey, which will give the kvass a pleasant sweet taste. All ingredients are placed in 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 tbsp.
- Drinking water – 2 l.
- Rye bread – 1 slice.
Cooking process:
1. Wash the beets well under running water, peel and grate 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. Take a three-liter jar and put grated beets on its bottom. On top we put 4 tablespoons of honey and a slice of bread (you can put 4-5 pieces of rye crackers instead). Fill the contents with two liters of water.
3. Cover the top of the jar with several layers of gauze and place it in a dark place for two to three days. Kvass should ferment at room temperature.
4. After three days, strain the almost finished drink through cheesecloth into a clean container and put it in 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!
Homemade beet kvass with raisins
This recipe contains beets, honey, yeast, sugar, water and raisins, which gives the kvass 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.Wash 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. Heat up the water. It should be warm. Add dry yeast to it, mix and let it sit for a while. Everything should start to foam a lot.
4. Place chopped beets at the bottom of a three-liter jar, sprinkle them with sugar, add raisins and fill everything with water and yeast. Cover the top of the jar with a towel or gauze and place it in a dark, warm place for 2 days.
5. After this time, mix the kvass well and add honey to it. Cover again with a towel or gauze and let it ferment for another day.
6. Strain 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 tasty recipe for dried beet kvass
To prepare this drink we need sourdough, dried beets, potatoes, rye flour, a crust of rye bread, water, sugar and raisins. The taste of this 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 skins – 3 pcs.
- Rye flour – 1 handful.
- Crust from a loaf of rye bread – 1 pc.
- Drinking water – 8-9 l.
- Granulated sugar – 8-9 tbsp.
- Raisins – 60-70 pcs.
For sourdough:
- Dried beets – 1 handful.
- Drinking water – 800 ml.
- Millet – 1 tbsp.
- Rye bread crust – 1 pc.
- Rye flour – 1 tbsp.
- Boiled potatoes in skins – 3 pcs.
Cooking process:
1. Let's start by preparing the starter.Place the dried beets in a saucepan, add a small amount of water and put on fire. Cook until it becomes soft. Remove from heat and let cool.
2. Knead the boiled potatoes in their skins with your hands and put them in a jar. We also put a bread crust, 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. Send to a warm place for 1-2 days.
5. When the starter is ready, we begin preparing kvass. Pour 2 liters of water into a saucepan and add a handful of dried beets. Cook until it becomes soft. Turn off the heat and let cool.
6. Pour the starter into a separate 10-liter container and mix it with beetroot broth.
7. Next, we send there a crust of rye bread.
8. Mash the potatoes with your hands and place them in a container with the rest of the ingredients.
9. Add the remaining amount of water.
10. Cover the container with a towel and leave for a day to start the fermentation process. The next day, add flour there and mix.
11. Let the kvass ferment for another day. Then we filter it through cheesecloth, pour it into jars and add sugar and raisins to each. Add sugar at the rate of 1 tbsp. for 1 liter of kvass, and raisins - 5 pcs. per liter of kvass. Place the drink in the refrigerator. He must stand his ground. There will be sediment at the bottom. You don’t have to throw away the grounds, but use them as a starter for next time.
12. Serve kvass chilled during the hot season. Bon appetit! 
