Beet Kvass for Borscht
A naturally fermented beet kvass used for borscht, cold soups, and marinades.
Ingredients
- Beets800 g
- Boiled water1500 ml
- Rye bread1 скибка
- 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.
More recipes
Borscht
Traditional Ukrainian beet soup with pork, cabbage, and a rich savory broth.
Kyiv Borscht
An aromatic Kyiv-style borscht with beef, lamb, beans, and sweet-tart apples.
Lviv Borscht
Lviv-style borscht with smoked sausages, beets, and a tomato vegetable base.
Poltava Borscht with Dumplings
Poltava-style poultry borscht finished with small wheat dumplings.