Beet kvass by Bolotov

A delicious drink can also be therapeutic! My mother always suffered from high blood pressure and, as long as I can remember, she cooked and drank beet kvass. Over time, I began to use this drink in business, but not for medicinal purposes, but in okroshka (it turns out just delicious!)

Dina

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 1 g

Fats 0 % 0 g

Carbohydrates 80 % 4 g

20 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 10 d 1 h

Choose bright root vegetables (so that there are no white streaks in the section), wash them thoroughly and peel them off.

Three beets on a coarse grater, put in a three-liter jar so as to fill it with 2/3 of the total volume.

Pour in one and a half liters of warm boiled water, add sour cream (thanks to it, kvass will ferment).

Cover the neck of the jar with gauze (the liquid should not reach the edge by literally 2 cm), leave in a warm dark place for fermentation.

After a couple of days, mold will appear, we will definitely remove it, and when the sediment appears (this is about the fifth day), we remove it as well (just drain the transparent liquid, and throw away everything that has become cloudy, rinse the jar and return the same beetroot with previously drained kvass, top up with boiled water if this is necessary).

In 10 days the kvass will be completely ready. We pour it into clean glass jars (or bottles) and send it to the refrigerator for storage.

Use it for your health!