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Ingredients for the preparation of beet kvass
- Beets 3-4 pieces
- Water 2 liters
- Sugar 100 gr.
- Rye crust to taste
- Main Ingredients
- Serving15 servings
Inventory:
Bank - 3-5 liters, Grater, Vegetable peeling knife, Knife, Cutting board, GauzeCooking beet kvass:
Step 1. Cook the beets.
When choosing beets, focus on color - it is best to take a dark-colored vegetable of a round shape. They have more vitamins and they will give kvass a rich shade. My beets, peel. It is better to use a special knife for peeling vegetables for this. Then we cut the beets into small 1x1 cm cubes with a knife on a cutting board or three on a coarse grater. 
Step 2. We put in the jar the ingredients for kvass.
Pour chopped or grated beets into a jar. Pour with cooled boiled water, leaving a little space in the jar for fermentation. If you use unboiled water, you must first filter it. Add sugar and brown bread crust to the jar. We cover with gauze so that the drink "breathes" and put in a cool (not cold and not hot) place for fermentation for 3-4 days. 
Foam will appear on kvass, which will need to be removed. When it is ready, it must be filtered through cheesecloth and bottled. They can be stored in the refrigerator.Step 3. Serve beet kvass.
Ready kvass can be drunk, use it for cooking beetroot and cold soups. Enjoy your meal!Recipe Tips:
- - When storing beet kvass, 3-4 raisins can be put in each bottle.
- - beets can be poured with hot water, then the cooking time of kvass will be reduced.
- - when serving kvass as a drink, you can add a little bit of cinnamon.
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