Beet Kvass for Borscht
A naturally fermented beet kvass used for borscht, cold soups, and marinades.
Ingredients
- beet800 g
- boiled water1500 ml
- rye bread1 slice
- salt1 tsp
- sugar1 tsp
Instructions
Wash, peel, and cut the beets into large slices or cubes.
Place the beets in a clean jar and add rye bread, salt, and sugar.
Pour in warm boiled water until the beets are fully covered.
Cover with cheesecloth and leave at room temperature for 3–5 days.
Skim any foam daily and stir with a clean spoon.
When pleasantly sour, strain the kvass, bottle it, and store in the refrigerator.
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