Beet Kvass

Name: Beet Kvass
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 lbs beets, scrubbed and coarsely chopped; 2 slices rye bread or pumpernickel, cubed or torn; 8 cups filtered water; 1 tsp sea salt; 1/4 tsp caraway seeds (optional); 2 garlic cloves (optional), sliced; 1 tbsp fresh horseradish (optional), thinly sliced

Traditional fermented Eastern European drink made from beets, water, and rye bread. Slightly tangy and earthy with probiotic benefits, served chilled as a refreshing beverage or cooking ingredient.

10 minEasyServes 645 cal/serving

Eastern EuropeanNon-Alcoholic DrinkNo-CookVegan

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Ingredients

2 lbs beets, scrubbed and coarsely chopped
2 slices rye bread or pumpernickel, cubed or torn
8 cups filtered water
1 tsp sea salt
1/4 tsp caraway seeds (optional)
2 garlic cloves (optional), sliced
1 tbsp fresh horseradish (optional), thinly sliced

Instructions

1

In a large glass jar, combine 2 lbs scrubbed and coarsely chopped beets, 2 slices cubed or torn rye bread or pumpernickel, 8 cups filtered water, and 1 tsp sea salt. If desired, add 1/4 tsp caraway seeds (optional), 2 sliced garlic cloves (optional), and 1 tbsp thinly sliced fresh horseradish (optional) for additional flavor.
2

Stir well to combine and distribute the ingredients. Cover the jar loosely with a cloth or coffee filter and rubber band to allow air circulation while keeping dust out.
3

Place the jar at room temperature, away from direct sunlight. Let it ferment for 3-5 days, stirring once daily. The kvass will gradually develop a tangy taste and red color.
4

After 3-5 days, when the kvass reaches your desired flavor, strain out the solids using a fine-mesh strainer or cheesecloth.
5

Pour the strained kvass into clean bottles and refrigerate. It will keep for several weeks in the cold.
6

Serve chilled as a beverage on its own or mixed with sparkling water for a lighter drink.

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Questions

What equipment do I need for Beet Kvass?

Beyond a knife and a board, the method uses cheesecloth (step 4) and a fine-mesh sieve (step 4). If you do not have one, a clean thin dish towel replaces the cheesecloth.

How hot is Beet Kvass?

Only mildly. The heat in Beet Kvass comes from 1 tbsp fresh horseradish (optional), thinly sliced. For a milder plate, start with half the horseradish and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Beet Kvass gluten-free?

Yes. The gluten in Beet Kvass is 2 slices rye bread or pumpernickel, cubed or torn. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Beet Kvass?

One serving (the recipe makes 6) is about 45 calories, with 2 g protein, 10 g carbohydrate and 0 g fat, plus 180 mg sodium.

Can I batch Beet Kvass for a group?

Yes. As written it serves 6. Halved, the beets drops from 2 lbs to 1 lb; doubled, it is 4 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. To make a pitcher, multiply everything and stir over ice at the end.

Serve it with

Kisel dessert
Blin breakfast
Pirozhki starter

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