I have fond memories drinking deep pink Russian Beet Kvass Recipe that my grandfather made from beets (beetroot). The fermentation of Beet Kvass is similar to making fermented Kimchi or Kombucha. The color is an amazing bright fuchsia colour changing to a deep red. While I don't have my dedushka's exact recipe, I have played around with several recipe variations and am happy with this one.
What's Beet Kvass?
Sweet Beet Kvass (Свекольный квас) is a Russian probiotic drink made with fermented beets, which people drink for their health. This is an authentic Russian recipe full of nutrients and vitamins with amazing immune boosting properties. As all Slavic food recipes have so much cross-over, you will find versions of this recipe native to Poland, Ukraine, Latvia and across Eastern Europe.
Kvass in Russian, means to ferment. It's been made in Russia for hundreds of years. It's almost viewed as a soft drink, a cool refreshing drink. The most common type of kvass drink is made from rye bread - Russian Kvas from Rye Bread and is absolutely delicious. There are many different flavors of Kvass, with many methods, but I'm focussing on the healthy benefits of beets and lacto-fermentation.
Is Beet Kvass healthy?
Beets are incredibly healthy. Russians believe that Beet Kvass has healing powers aiding high blood pressure, low iron anaemia, metabolic disorders, aids digestion, helps constipation, removes toxins from the liver. Some think it even helps you lose weight! It's really believed for much more, trust me. I'm sure some of it can't be backed by science yet, although some of the claims are now proving true. Do some research, it's pretty remarkable. It's even called the "elixir of youth" or "miracle drink" and full of antioxidants and nutrients.
Strangely enough, they say Kvass shouldn't be consumed it you have kidney stones, bladder disease, gout, stomach ulcers or rheumatoid arthritis, as it can aggravate those conditions. You should always consult a doctor when trying new things you read about on the internet!
Is Kvass Beet Juice?
Kvass is not plain beet juice, it's very different. The lacto-fermentation with the beets and water creates probiotics, which isn't found in regular beet juice. Everyone knows that fermented sauerkraut is different than chopped cabbage or coleslaw. The same principle applies here.
It's recommended to start drinking Russian Beet Kvass in small amounts, no more than ½ cup a day, until your body gets used to it and then can slowly increase your intake, otherwise you might have a 'cleansing of your bowels'. It's never affected me, not ever, but some say it can affect. I wonder if they're drinking the culturally appropriated fake salty beet kvass?
Is Beet Kvass salty?
Most Beet Kvass recipes written in English seem to be made with salt. Salty Kvass is an acquired taste, and is traditionally made for Borscht. Alternatively, there are Slavic and Russian Kvass recipes made with sugar! Just because something is healthy, doesn't mean it has to taste horrible!
So ave you been making Beet Kvass wrong this whole time? If it's salty, then it's it might be great of soups. As a probiotic drink, this sweet alternative Kvass recipe made with sugar tastes much better! It's also healthier compared to the salty Beet Kvass, less sodium!
Don't Use Raw Water
This title is almost lost in translation! Of course water is raw and uncooked, however some Russians seem to be scared of unboiled water. It literally translates as raw water. My parents always said, don't drink the tap water, it's сырая вода or raw water (not boiled). So they would boil the water, cool it and drink it. While this doesn't make sense to me for every day life, it definitely makes sense when fermenting foods.
It's very important to use cooled boiled water or bottled spring water, as the chlorine from tap water inhibits the fermentation process. We always boiled regular tap water and cooled it completely. Or just buy a few litres of spring water, that is chlorine free, and free from any nasties. Sterile pure water is what's needed for this recipe.
Rye Bread in Beet Kvass
There are many Beet Kvas recipes out here, most use only plain beets, sugar and water. However, some recipes, like this one, add a crusty piece of rye bread pieces into the mix You can skip this of course, but it's how I remember my grandfather making it.
How much rye bread do you add? I just add the end pieces from the rye bread loaf that people usually don't like to eat. It's just a tiny bit of bread, maybe it's a nod to traditional Bread Kvass, but I also make Bread Kvass with Blackcurrants. So maybe fruit and Rye bread isn't that strange.
How to Make Beet Kvass
Firstly, you need a large glass jar. Glass jars are always used in lacto-fermentation. The glass is clean and sterile when compared with using plastic jugs. Peel the beets and roughly chop them. There is not rhyme or reason. Some people grate the beets, it's entirely up to you. Combine the ingredients together, cover with a cheesecloth for breathability, and place in a cool dark area for up to a week. Cool doesn't mean in the fridge, but just don't put it in the sunshine! When finished fermenting, strain through a cheesecloth.
Keep the fermentation at room temperature, warmer temperatures will speed up your time required, and if its cooler in the house, then you might need to allow a longer fermentation period. It will look like it bubbles and fizzes, but the kvass isn't fizzy like 7-Up. The best part of this recipe is that you can re-use the same beets for a second fermentation to make kvass again. You can re-use the beets up to 3 times, but I usually only use them twice. The color starts to leave the beets and the kvass isn't as strong on the 3rd attempt.
Why is my Kvass moldy?
I hope it's not moldy, but there might be a white film layer on top of the kvass. This is usually a yeast known a kahm yeast, and not mold. This is typical when you ferment foods, and sometimes people mistake it for mold and throw it all out. I use a spoon and skim out any white film daily.
Like all things that are fermenting, use your sense of smell. There are many variables that can go wrong when fermenting at home. Trust your nose. If you leave it out too long and it smells wrong, spoiled or rancid, then just throw it out and start again. I'm always safe then sorry. Beets aren't very expensive, so it won't break the bank to start again.
How Long Will Beet Kvass Last?
When finished fermenting, and strained, keep the beet kvass refrigerated. We keep it in the fridge no longer than 7 days, and it's usually gone by then!
Beet Kvass Recipe Tips
- Use a large glass jar covered with a cheesecloth if you don't have a fermenting jar, it works the same!
- It's ok to skip the Rye Bread
- Avoid the salt, it's never been in the original recipe
- Add it to your morning fruit smoothie or mix with your favorite juice
Beet Kvass is a Slavic favorite, with so many great health benefits. It's not hard to make at home, inexpensive, and a great way to detox. But please, please don't make it salty. Bon Appetit! Приятного аппетита!
Ingredients
- 3 medium sized beets peeled and roughly diced, grated or sliced
- 4 heaped tablespoons sugar
- 2 litres of spring water or cooled boiled water, don't use tap water
- Chopped crust from a Rye bread loaf
Instructions
- Place the peeled and chopped beets into a large glass bottle.
- Add sugar and spring water and mix until dissolved.
- Add the rye bread crust into the mix.(optional)
- Cover with a loose lid or with a cheesecloth and place in a cool dark area from 3-7 days. If you are putting a tight lid on, you need to burp it daily. Taste daily.
- When it is ready, skim off the top any foam and carefully strain the Kvass through a cheesecloth and keep refrigerated.
- You can use these beets for another round or two of fermentation. Just add sugar again and water with ¼ cup of Kvass and repeat.
Video
©PetersFoodAdventures.com
Nazokat Isamova
I have tried your other kvass recipe which was great. I just wonder how many slices of rye bread do we need for this beet kvass. Also, I noticed this is the only beet kvass that is made with sugar and so thank you for sharing it.
Peter's Food Adventures
Hi, glad you enjoyed it. The beet kvass just uses 1 slice or just the end bit of the loaf of bread. Beet Kvass with salt is a weird thing in my opinion, and a mistake that other non Slavic bloggers copied each other. Russian beet kvass isn’t made with salt to the best of my knowledge, never has.
ann
I use salt to prevent growth of a bad bacteria. Is this right? I cant use sugar at all
Peter's Food Adventures
I’ve never used salt, and don’t understand why, certainly not a traditional way for kvass but more of an American invention for some reason? It’s just lactofermented, so keep your work tools clean, used spring water or cooled boiled water, and if your happy with it in a few days then drink away. If it smells bad then don’t. Lactofermentation converts sugars naturally, no need for salt from a traditional way of making kvass, ever. If you can’t have sugar then it’s a different story. I look at these non-ethnic bloggers who just copied each other based on an incorrect recipe, which has become an American kvass norm, based on misinformation. Not sure if that helps, but safely do what works for you. 😊
Dan
Can you please be more specific on how much bread to add?
Peter's Food Adventures
Hi Dan, Sorry I mixed up the recipe question, and thought you were asking about bread kvass. For the Beet Kvass, you can use just a single slice of rye. I use the cut off ends from a loaf of rye bread too. There isn't a lot of rye bread in the recipe. Many recipes don't use any rye bread in it at all. Hope that's clearer! 😊
Peter's Food Adventures
Updated!
Dan
Thanks! Made my first batch and it’s incredible!
Peter's Food Adventures
So glad it worked and you love it!! 👍🏻
Nancy
Correction: I mean, so many sites say salt is needed - I wrote in a way that looks like the opposite. In comment about use of honey to change and charge a failing beet kvass second attempt. Third attempt going now and just begun. No honey on hand but after reading this recipe, may add coconut sugar.
Nancy
Glad to find your site only the second I have ever seen that says that salt is optional and yours has the no salt attitude about beet kvass. The other site is beetsandbones, also from someone with Russian heritage. And yours even mentions and uses a lot of sugar. Yay! I tried raw honey and eliminated salt and it worked fine, before finding this site after failing the first time using salt, trying a second time using less salt and thinking of honey on my own as a solution... as so many sites say it is needed. I have not had any problem with yeast film, Kahm yeast I learned it is called.
Peter's Food Adventures
Hi Nancy, so glad you found it. And yes, salt is absolutely not a thing when making kvass! So glad it worked well for you!!!
Rachel
What is the taste supposed to be like? More sweet or tart and yeasty? My kvas is on day 9 in a drafty corner of my kitchen
PetersFoodAdventures
Hmmmm 9 days should be enough, depending on the temperature of your home. The warmer, the quicker it ferments. I wouldn't call Beet Kvas super sweet, definitely more tart and sweet. It won't be soft drink sweet. I view it as a sweet tonic that grows in you in taste. Is there enough fermentation to release gas? It just sounds like it's maybe not in a warm enough place. It should be sweet, tart and a bit yeasty with bubbles like a carbonated drink. Then it's ready to drink.
Rachel
Just wondering because I just made my very first ever batch of this last night, what exactly does the rye. Read crust do for the Kvas? Is it merely for flavor, or does that help with the lacto fermentation? Thanks for the recipe
PetersFoodAdventures
I believe it does both, however technically lacto fermentation is possible with out rye ????
TAM LEE
Would sourdough bread work instead of rye? Thanks for the great recipe!
Peter's Food Adventures
Hi Tam, I have never used sourdough bread for this, or heard of it before. Traditionally it's always made with rye bread. 😊
Gloria
Very interesting to know about it and shall definitely try it out.
PetersFoodAdventures
Thanks Gloria for checking it out 🙂
Gloria
🙂
AL
In have to try this! One of my foreign students was from Chechlovakia. I always ask them what the commoner eats. He gave me a recipe for Borch. I loved it!
PetersFoodAdventures
in some Borscht Recipes, they add Beet Kvas which gives it an amazing colour! Borscht is amazing! I'll be posting my wife's recipe soon! Hope you enjoy the Kvas! 🙂
Cooking For The Time Challenged
We have something like this that my great grandmother used to make and that I have read about but never seen done. Thank you for sharing this!
PetersFoodAdventures
You're welcome! Thanks for stopping by! 🙂