The best recipes for healthy beetroot drinks

In the warm season, the most popular drink, as well as the basis for cold soups, is kvass. There are many types of kvass, and today we want to talk about one of the most useful - beet kvass.

Among the Slavs, beet kvass is characteristic of Polish, Ukrainian, Belarusian and, to a lesser extent, Russian cuisine. It is good as a drink for normalizing high blood pressure, and is known as a folk remedy for cleansing the body. In addition to other beneficial properties, it perfectly refreshes and adds a pleasant flavor to meat dishes and soups.

What dishes can we use beet kvass in? Today we are ready to share recipes with you.

Recipes for homemade beet kvass

Each recipe prepared at home has excellent taste and perfectly quenches thirst. Under optimal conditions, the body evaporates approximately 2.5 liters of liquid per day; in hot weather with significant physical activity, the figure approaches 4 liters. Already after losing a liter of water, a person begins to feel thirsty. The lack of moisture is perfectly compensated by a recipe prepared on the basis of bread. It relieves accumulated fatigue, improves appetite, provides proper performance, and helps digest meat foods.

Medicinal kvass

How to make kvass healthy and palatable? At home you can prepare traditional and medicinal recipes:

For 1 kg of rye bread (pre-dry) you will need 8-10 liters of boiled water, 25 g of dry yeast, one glass of sugar. Pour boiling water over the crackers and leave for 3 hours, add yeast and sugar. Leave everything to ferment for 5-6 hours, then strain.
For a recipe without yeast you will need: 1 kg of beets, 2 liters of cool water, 20 g of granulated sugar, a piece of rye bread. The vegetable is grated and placed in a glass jar, filled with water. Add rye bread and sugar to the container; it wouldn’t hurt to add a little salt. Send the contents to a warm place for 3 days, then strain the resulting mixture.
How to prepare homemade kvass according to Bolotov’s unique recipe? You will need 2 kg of healing vegetables, 0.5 l of whey, 100 g of granulated sugar and 1 tsp of low-fat sour cream. The chopped vegetable is mixed with sour cream and sugar and sent to a dark place to ferment for 12 days. After 2-3 days, the resulting foam must be removed, and after a week, the container with the contents must be placed in the refrigerator. After the specified period, the composition can be filtered and used for its intended purpose.

Nature has prepared for us many useful herbs, vegetables and fruits to improve the health of the body. Why not use them instead of expensive imported drugs, because the result is much better.

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Cooking at home

Making beet kvass at home is quite simple. Below are the most common drink recipes.

Yeast-free method

Classic recipe

Ingredients:

3–4 beets (medium size);
2–3 liters of cold purified water.

Cooking method:

Wash the beets, peel them and cut them into small slices.
Pour the chopped pieces into a three-liter jar until about half full.
Fill the beets with water up to the shoulders of the jar and cover with natural cloth or gauze.
Place the container with the drink in a cool place and leave to ferment. When bubbles begin to appear and rise to the top of the jar, you can taste the kvass.

To make kvass even healthier, add a couple of chopped carrots to the jar. For a variety of taste, the finished product is also mixed with cranberry, currant, rowan, sea buckthorn juice, or with kefir, spices, salt or chopped herbs.

The vegetables remaining after kvass can be used in preparing salads and other dishes. In addition, “old” yeast can be reused by adding water to the jar until the beets give an intense color and the taste of the drink does not change.

With bread crust and sweetener

Ingredients:

2 large ripe beets;
3–5 tbsp. l. Sahara;
3 stale crusts of rye malt bread;
4 liters of purified water.

Cooking method:

Chop the washed and peeled beets into thin shavings and then place them in a five-liter jar.
Add crackers, sugar and filtered water to the container.
Cover the resulting mixture with several layers of gauze.
Leave the kvass to ferment in a warm place for 3–4 days. If during the fermentation process you notice a film similar to mold, try to remove it immediately.
Strain the finished kvass, pour into bottles and store in the refrigerator.

Kvass according to this recipe is often used not only as a drink, but also for preparing cold borscht and beetroot soup in the warm season.

With raisins and lemon juice

Ingredients:

2–3 beets (medium size);
3 tbsp. l. Sahara;
about 25 raisins;
half a lemon;
5 liters of purified water.

Cooking method:

Pour water into a saucepan, place on the stove and bring to a boil. As soon as the liquid boils, reduce the heat and boil for another 5-7 minutes. Then set the water aside to cool on the table.
Add freshly squeezed lemon juice and sugar to the cooled water.
Wash the beets thoroughly, peel and chop as finely as possible.
Place the beets on a baking sheet and place in the oven to dry lightly.
Transfer the dried beets into a five-liter jar, add raisins and fill with previously prepared water.
Close the jar with a lid with holes, wrap it in a blanket and leave to ferment. When the first signs of fermentation appear, pass the kvass through cheesecloth and pour into plastic bottles.

Raisins saturate the drink with carbon dioxide, which promotes a successful fermentation process.

Yeast method

With yeast and honey

Ingredients:

0.5 kg beets;
10 g yeast;
3 tbsp. l. honey;
2 crusts of stale rye bread or 3 crackers;
3 liters of purified water.

Cooking method:

Wash the beets, peel them, grate them and dry them a little in the oven.
Place the beets in a saucepan and add hot water so that the vegetable is only slightly covered with liquid.
Place the container on the fire and boil the beets until fully cooked.
Strain the soft beets, put them in a three-liter jar and fill with the remaining water.
Add yeast, honey and bread crusts to the drink. Cover the jar with gauze, place in a warm place and leave until fermentation begins.

Yeast-based kvass begins to ferment much faster than yeast-free kvass (after 1–2 days). In addition, such a drink can be stored in the refrigerator for about a week, while any other kvass can be stored for no more than 3 days.

Beet kvass prepared with yeast can be stored for 7 days

Enzyme fermentation according to Bolotov

Ingredients:

1.5–2 kg beets;
2 l of whey;
1 tsp. sour cream;
5 tbsp. l. Sahara.

Cooking method:

Wash, peel and chop the beets using any available method.
Heat the whey on the stove and then mix with sour cream and sugar.
Place the chopped beets in a five-liter jar and fill with the prepared milk mixture.
Cover the jar with a cloth and leave in a warm place.

After 1 day, the drink usually begins to foam - this is a sign that the fermentation process is proceeding successfully. After 2-3 days the first mold appears, it is very important to have time to remove it and do not forget to repeat the procedure when new mold appears (every 2-3 days).

After a week, when the fermentation activity of the drink increases noticeably, the container is moved to the cellar or refrigerator (in this case, the jar must be removed every night, leaving at room temperature).

After 10–12 days, the aromatic, slightly foaming kvass is ready for use.

During fermented milk fermentation, kvass retains all the bacteria necessary to reduce biologically active enzymes - substances due to which the drink has incredible healing power.