Beet kvass(буряковий квас) is a fermented drink made with beets from Ukrainian cuisine.

Kvass has a refreshing, sour taste. A common variety of kvass uses fermented rye bread. In this case, beetroot is simply salted and covered with water until it ferments. Beets have natural sugars which encourage good bacteria growth and thus lead to natural fermentation.

To speed up or cause more fermentation, rye bread or honey can be added, though this may cause more fermentation than is desirable for kvass. Traditionally, kvass is a drink for everyone, even children. Kvass is typically non-alcoholic, but if fermentation is allowed to continue or encouraged, small levels of alcohol may develop.

Beet kvass can be used to make other dishes like borscht. It is commonly enjoyed as a drink.

Recipe

Ingredients

• 1 large beetroot or 2 small beetroot, peeled and sliced (½ inch pieces) or chopped
• 8 cup water, boiled and cooled
• 1 tbsp salt

Directions

• place beetroot in large jar
• add salt, water
• let sit until bubbles appear, about 3 days (may release pressure daily)
• chill (optional)
• serve or store in refrigerator