Refreshing kvass is tasty, healthy and has a color that will surprise even seasoned drink lovers.
In summer there comes a time when the thermometer rises and reluctantly falls down even in the evening.
In hot weather, kvass helps many people out. Some housewives prepare this drink by the liter.
Modern craftsmen use bread or flour with malt. But there is an old recipe with a different set of products. Thanks to this, preparing the drink is even easier.
Ingredients
The list of products consists of:
- 1 kg beetroot;
- 3 l of water;
- 1 tsp sugar;
- a pinch of salt.
How to make kvass
1. Beets are not pre-boiled. The root vegetables are thoroughly washed with water and peeled. Then the vegetable is cut into thin slices or grated on a coarse grater.
2. Place the slices on the bottom of a saucepan or jar. Sprinkle sugar on top and add salt to taste.
3. Pour warm boiled water over the ingredients and cover with a lid. Store the preparation at room temperature for 3 days.
4. After fermentation, the kvass is filtered into a glass container and then left to infuse at room temperature for about 10 hours.
5. Beet kvass as a drink is served chilled, for example, with ice cubes. Sugar, salt, pepper or other spices are added to taste.
