Beet Kvass is very ancient and traditional Ukrainian naturally fermented beverage. It has been known very well since Kyiv Rus and was added to borshch, soups, stews Beet Kvass is very good for health Ukrainian food, because it alkalizes the blood and cleans the liver. Also it is recommended for diabetics because during lacto-fermentation all the bacteria eat sugar in beets. It is good treatment for kidney stones and is used in cancer therapy.
If You want to make real authentic Ukrainian Borshch with one of the traditional recipes then make Beet Kvass first, because it was practically always added to this famous Ukrainian dish
Red Beet Kvass
Kitchen Tools:
1 littre glass jar
Cheesecloth
Vegetable peeler
Knife
Cutting Board
Non-reactive Spoon (wooden or ceramic)
Ingredients:
- red beet - 300 g
The red beetroot
Energy 180 kJ (43 kcal)
Carbohydrates 9.96 g
– Sugars 7.96 g
– Dietary fiber 2.0 g
Fat .18 g
Protein 1.68 g
Vitamin A equiv. 2 μg (0%)
Thiamine (vit. B1) .031 mg (3%)
Riboflavin (vit. B2) .027 mg (2%)
Niacin (vit. B3) .331 mg (2%)
Pantothenic acid (B5) .145 mg (3%)
Vitamin B6 .067 mg (5%)
Folate (vit. B9) 80 μg (20%)
Vitamin C 3.6 mg (4%)
Calcium 16 mg (2%)
Iron .79 mg (6%)
Magnesium 23 mg (6%)
Phosphorus 38 mg (5%)
Potassium 305 mg (6%)
Sodium 77 mg (5%)
Zinc .35 mg (4%) - water - 500 ml
- rye bread - 30 g
Instructions:
1. Wash beets for Beet Kvass.
2. Beets peel and cut into slices.
3. Put beets into jar.
4. Add water to beets to the level when water cover them
5.On the top of beets put a piece of rye bread
6. Cover the jar with some cloth napkin or cheesecloth and put into warm place for 3-4 days. Prepared Kvass add to dishes, drink or store in the refrigirator
red beet
ukrainian real beet kvass
