Composition / ingredients
Cooking method
1. Beets are washed, peeled, crushed with a blender.
2. In a clean three-liter jar, we spread beetroot puree, pour sugar and pour warm water (the water may not be boiled, but simply boiled, but warm!)
3. Add a hunk of black bread to the jar, close the neck with a cloth napkin (you can use gauze), tie it with a rope and leave it in a warm place for fermentation.
4. After a couple of days, foam should appear on the surface of the kvass, and after 7-10 days the kvass will be completely ready.
5. Kvass can not be filtered, but simply drained without sediment. But you can also filter: we line the strainer with gauze in two layers and filter the contents of the jar.
6. We pour beet kvass into clean dry bottles, close them with lids and store them in the refrigerator.
Use with pleasure!
Have a delicious borscht)
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Rye shaped bread - 217 kcal/100g
- Black bread - 217 kcal/100g
