How to cook beet kvass: suitable for borscht and shpundra

Christmas Eve is coming soon. This means that the whole family will gather at the same table to celebrate one of the greatest religious holidays of the year – Christmas. There are many traditions of celebrating and cooking. For example, a mandatory dish in many regions of Ukraine is borshch with ears, which is cooked with beet kvass.

Food blogger Pani Stefa shared how to make beetroot kvass on Instagram. It will always make your borshch with ears perfect.

Ingredients for a 3-liter jar

• Beetroot – 1 kg
• Garlic – 1 head
• Celery – 1 piece
• Sugar – 3 tbsp
• Salt – 1 spoon
• Black bread – 1 slice
• Water at room temperature

Method of preparation

1 Peel the beets and cut them into slices.

2. Cut the celery into slices.

3. Roughly chop the garlic.

4. Put all the ingredients in a jar. Add salt, and dried black bread, then cover with water.

5. Cover the jar with a napkin and set aside in a warm place.

6. The fermentation process should begin in a day. If it does not, add raisins or whey and put the jar in a warm place.

7. Leave it for 7-10 days. Kvass is considered ready when the fermentation process stops completely.