Beet kvass without yeast

An indispensable component of beetroot. Cook it yourself! This kvass is just a godsend! I add it to both borscht and beetroot. Kvass turns out to be bright (you need to take into account when choosing beets, so that it is bright and monotonous in the section, without white streaks), saturated and very tasty.

Viburnum

Recipe author

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Composition / ingredients

servings:

Beetroot (Large)

Water

Black bread (rye, crust)

Salt

to taste

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 5 g

21 kcal

GI: 0 / 17 / 83

Cooking method

Cooking time: 5 d 30 min

1. A large beetroot (or two small ones) is washed and cleaned, three on a coarse grater.

2. We put the beets in a glass jar, pour warm boiled water.

3. Add a crust of black rye bread, salt, sugar to the jar. Mix thoroughly, close the neck of the jar with gauze and send the jar to a warm and dark place for 4-5 days.

5. After the specified time, filter the kvass (line the colander with gauze in two layers - this way the liquid will be filtered more efficiently) and pour into bottles or cans.

Use kvass for its intended purpose and have a good culinary experiments)