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Russian Beet Kvass (Свекольный квас) in a glass beside fresh beets

Beet Kvass (Свекольный Квас)

Russian Beet Kvass (Свекольный квас) is a Russian probiotic drink made with fermented beets, taken like a tonic. An authentic Russian recipe full of nutrients and vitamins with amazing immune boosting properties.

Course Drinks
Cuisine Russian
Keyword Beet Kvass, kvass recipe
Prep Time 10 minutes
fermenation time 3 days
Total Time 10 minutes
Servings 2 litres
Author PetersFoodAdventures


  • 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


  1. Place scrubbed cut beets into a large glass bottle.
  2. Add sugar and spring water and mix until dissolved.
  3. Add the rye bread crust into the mix.

  4. 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.
  5. When it is ready, skim off the top any foam and carefully strain the Kvass through a cheesecloth and keep refrigerated.
  6. You can use these beets for another round or two of fermentation. Just add sugar again and water with 1/4 cup of Kvass and repeat.