Beetroot Kvass at Home: A Step-by-Step Guide to Easy Homemade Brewing!

Beetroot Kvass at Home: A Step-by-Step Guide to Easy Homemade Brewing!

Borscht with dumplings is an inseparable element of the Christmas Eve table in Poland. And making dumplings especially for this soup turns ordinary cooking into a family gathering. Red borscht is not that difficult to prepare. You just need to remember a few simple rules to prepare a delicious Christmas meal. Borscht served on Christmas Eve is a Lenten soup. It does not contain any meat additives, it is a “pure” soup made of soup with vegetables, beetroot, beet acid, and mushrooms. One of the main elements to make this traditional soup is beetroot kvass!

What is Beetroot Kvass?

Deep burgundy color, clear and transparent color, and a unique, dry aroma. The taste cannot be compared to any other – delicately sweet, a bit winey, and leaves a salty, tart note on the tip of the tongue. Beetroot Kvass is a real masterpiece.

Everything happens thanks to the fermentation carried out by lactic acid bacteria. If you are baking sourdough bread or making homemade yogurt, you surely know these little helpers well.

They break down the sugar in beets and convert it into lactic acid. They protect vegetables from deterioration, allowing them to retain valuable nutritional values ​​and giving the characteristic flavor of pickles.

Kvass is often called “beet vinegar” or “beetroot tonic”. It has a characteristic, slightly sour taste and smell. beetroot acid is very healthy, it strengthens the blood and increases immunity. You can drink it alone, e.g. a glass a day, or use it to prepare Christmas Eve borscht. To speed up the process of beet pickling, add a tablespoon of water (acid) from pickled cucumbers or sauerkraut. You can add a slice of wholemeal bread instead too and that’s what I am going to do.

Why you will love this recipe:

This Beetroot Kvass recipe is a celebration of simplicity and depth. The combination of beetroots, apples, and a carefully chosen blend of spices results in a beverage that is both invigorating and nourishing. Its versatility allows it to be enjoyed on its own, mixed into cocktails, or used as a flavorful base for soups and stews like the traditional borsht!

Why are you going to like this Beetroot Kvass recipe?

Simple and proven recipe.

Very healthy as a drink

Nutritious powerhouse

Easy for beginner cooks

Possible Supplies Needed:

Large Glass Jar with Lid

Cheesecloth or Coffee Filter

Rubber Band or String

Strainer

Bottles for Storage

Ingredients you need to make the Kvass recipe:

beetroot – they need to be chopped to release most of their aroma and properties into the water.

sourdough bread – a thin slice of the crust of the bread. The sourdough crust won’t break down in the water. The bread adds aroma and speeds up the fermentation process.

apples – good kvass is achieved when the acidity of it is a bit broken down. Apples are great here!

coriander seeds – slightly broken down to break the husk of the grain and release the flavor.

garlic, peppercorn, allspice

Instructions:

Prepare Beetroots: Wash, peel, and chop into small cubes.
Sterilize Jar: Wash a large glass jar with hot, soapy water, and rinse well.
Layer Ingredients: Place beetroot cubes, garlic cloves, sliced apples, coriander seeds, peppercorns, and allspice into the jar.
Add Sourdough Rye Bread: Place the thin crust of sourdough rye bread on top.
Dissolve Salt: Dissolve salt in boiled water and pour it over the ingredients, leaving about an inch of space at the top.
Cover with Cloth: Cover the jar opening with cheesecloth or a coffee filter and secure with a rubber band or string.

Fermentation:

Place the jar in a dark, cool place for 3-5 days, stirring daily with a wooden or plastic utensil.
Strain and Bottle: Strain the liquid into bottles, discarding solids.
Store and Chill: Seal the bottles and store them in the refrigerator. Chill before serving.

EXPERT TIPS:

Fermentation Time: Monitor the kvass during the fermentation period. The longer it ferments, the tangier it will become.

Timing: You can speed up fermentation by adding a few tablespoons of fermented pickle brine or fermented kraut brine

Experiment with Flavors: Add a slice of ginger or a cinnamon stick for additional depth and flavor. Remember to keep the original flavors if you want to make traditional borsht.

Other recipes you might enjoy:

Herbal tea

Best homemade nut milk

Berry smoothie

The best Green Smoothie

Frequently Asked Questions

Does beetroot kvass need to be refrigerated?

While this isn’t necessarily a bad thing, at some point, the flavor and crunchiness will be affected. Kvass should always be refrigerated

Does beetroot kvass contain a lot of sugar?

Traditional beet kvass typically does not contain a significant amount of sugar. The fermentation process involves the conversion of sugars into lactic acid and other byproducts by the beneficial bacteria and yeast present in the fermentation culture. As a result, the sugar content in the final product is usually lower than in the initial ingredients.

Can you eat the beets after making kvass?

Once the mixture has fermented for anywhere from 3-14 days, you can remove the beets and eat them in salads, but the liquid that is left behind is the real treasure. A shot or a small glass daily is all that is needed to get the benefits, but it can be used in other ways, too.

Is beetroot kvass sama as kombucha?

Both kombucha and kvass undergo fermentation and provide a rich source of probiotics. However, their fermentation processes differ: kombucha relies on the SCOBY (symbiotic culture of bacteria and yeast), while kvass employs lacto-fermentation, relying solely on the natural sugars found in beets for the fermentation process.

Is homemade kvass safe?

Yes, homemade kvass is safe to drink. Pouring boiling water over the ingredients before fermentation helps keep it free from harmful bacteria. Just make sure to keep things clean, use sanitized equipment, and follow a recipe.

Now that we have it all covered let’s make this beautiful healthy drink 😁.

If you try this recipe for a Beetroot Kvass recipe, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

Beetroot Kvass recipe

Delicious and healthy Beetroot Kvass recipe not only to make borsht! It's in a fermented vegetable family so you know is good for your gut!

5 from 41 votes

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Prep Time 5 minutes mins

Servings 0

Ingredients

  

• 1 kg beetroot
• 2 tsp salt
• 2 cloves garlic
• 1 thin crust of sourdough rye bread
• 2 small apples
• 2 tbls coriander seeds
• 10 grains black peppercorn
• 6 grains all spice
• 3 ltrs boiled water

Instructions

 

• Peel the apples and beetroot and slice them. Slice the garlic.
• Put the peeled apples and the peeled beetroot cut into half slices and the sliced ​​garlic in the jar. Add allspice, salt, pepper and slightly crushed coriander seeds lightly ground in a mortar.
• Add a slice of bread . Pour water so that it covers all the ingredients.
• Cover the jar with a cloth and tie it with string. Set aside in a dark place and store for 5-7 days at room temperature. Check everyday making sure all the ingredients are submerged under water.
• REMEMBER: take the bread out after 3 days of fermenting!
• After the 7 days strain the liquid out ans store it in the fridge for up to 2 weeks.

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