📍 Dnipro Region⏱ 20 min🍽 Serves: 4plant-based

Beet Kvas

The base of a real borshch

Where it comes from

Dnipropetrovsk Oblast

History

Sour beet kvas was in every house: it seasoned borshch long before tomatoes and vinegar arrived.

Today

The kvas ferments for a few days, then it is kept cold and added to borshch.

Ingredients

• 1 kg beets
• 2 l water
• 1 crust rye bread
• 1 tbsp salt

Method

1. Peel the beets and cut them into large pieces.
2. Put them in a jar and cover with warm water.
3. Add the salt and the bread crust.
4. Cover with cheesecloth and keep warm for 4–5 days.
5. Skim the foam daily.
6. Strain and keep in the fridge for up to a month.

How to serve

Add to borshch at the end of cooking, or drink it chilled.

Sources

• Buryaki · original text

Check ingredients for allergens. Times and amounts are approximate.