Beet kvas



  • 1-2 fresh beets
  • 3 l (liter) water
  • a rye-bread crust
  • 3 liter glass bottle


Wash the beets, peel and cut them. Place the cut beetroot in the bottle and pour it with cooled boiled water (3 liter). Then add a piece of rye-bread in order to quicken the fermentation process. Leave the bottle in a cool dark place. When the kvass begins to fret, you will need to get the bread out. Your beet kvass is ready to drink.

You can also use the beet kvass for cooking borsch or okroshka (cold kvass soup with vegetables and cooked meat).

Enjoy your meal!

Do you have a favorite Ukrainian recipe for beetroot quass with rye bread? If so, please let us know in the comments below or write us an e-mail.