How to cook beet kvass at home

How to cook beet kvass at home? You will need two main components - fresh vegetables and rye crackers. There are more complex recipes with the addition of additional ingredients (sour cream, whey, dried fruit, etc.).

Beet kvass is a healing drink with health-improving qualities, a source of useful trace elements and substances. The cooking process is simple and quick, which any housewife can handle. The main thing is to pick up good ingredients.

In the article, we will comprehensively talk about the beetroot variety of the foamy drink, the tricks of cooking and the useful properties of kvass. Take note, dear quasi-lovers!

A simple recipe for beet kvass

IngredientsServings: - + 10

water 2 l
beet medium 3 pcs
sugar 1 tbsp. l

Calories and BJU per 100 gCalories: 12 kcalProteins: 0.1 gFat: 0 gCarbohydrates: 2.9 gSteps45 min. Video//www.youtube.com/watch?v=E_3oxtLq5x0

I take vegetables, I thoroughly clean them. I cut into thin strips.
I send the chopped beets to the jar. I fill the root crop with about half the capacity. Pour boiled water at room temperature.
For better fermentation, I throw sugar, mix thoroughly and leave for 5 days. Cooking time depends on the temperature in the room, the installation location of the can.
I filter and pour the finished kvass into the bottles.

Sweet beet kvass. Traditional recipe

Ingredients:

Water - 2 L
Beets - 500 g
Sugar - 4 tablespoons,
Brown bread crust - 1 pc.

Cooking:

I rub the beets in a coarse grater. I dump it in a jar. I pour water and previously dissolved granulated sugar. Throwing the weathered crust of a loaf of black.
I cover with gauze the upper part of the jar. Leave for 3 days warm. Once a day I stir the kvass base. Then I filter, bottle or small cans.

Recipe for beet kvass according to Bolotov

There is nothing complicated in making a healthy drink. It ripens due to the process of lactic acid fermentation, merciless to harmful microorganisms, but favorable for maintaining stable beneficial bacteria. Thanks to the latter, beet kvass according to Bolotov has an excellent healing effect.

Ingredients:

Whey (store-bought) - 2 l,
Beets - 1 kg
Sour cream - 1 teaspoon,
Sugar - 65 g.

Cooking:

I chop the beets with a food processor or grate. Throwing off in a 3-liter jar.
I add sour cream and sugar to the serum. I warm the sweetened mixture with a side curd product to 35-40 degrees.
I merge the whey with sugar and sour cream in a jar with prepared root crop. I cover with a towel and leave to roam for 7 days.
After 24 hours, traces of foam will appear, after 2-3 days, mold will form. I remove the unicellular fungus formed at the top of the jar. I repeat the procedure several times during the week.
After 7 days, the fermentation process will significantly increase. I put the Bolotovsky beet kvass for 24 hours in the refrigerator. Then I send it to heat again. I wait another 5 days, not forgetting to clean mold in a timely manner.
I take multilayer cheesecloth, filter the drink, pour it into bottles.

Bolotovsky kvass is an excellent tool for normalizing the state of intestinal microflora and the general activity of the gastrointestinal tract. It is better to take in small portions (50 g), on an empty stomach, no more than 3 times a day. Optimal - an hour and a half before eating.

Recipe for Bolotovskaya kvass from beets on water

Whey can be replaced with plain filtered water. Adding fragrant herbs will give kvass a special flavor.

Ingredients:

Water - 2 L
Fresh beets - 800-1100 g,
Sour cream 15 percent fat - 1 small spoon.
Mint - 10 g.

How to cook:

Tru on a grater well washed and peeled beets. I take a 3 L jar for cooking, fill it up by 2/3.
I spread sour cream in a bowl, add water. Thoroughly interfere. The basis for enzymatic fermentation is ready.
I merge into a jar of beets. I put it in a warm place for fermentation, not forgetting to close it with a towel. I leave a few centimeters of free space to the neck.
Every 2 days I remove from the top of the fungus.
After 4-5 days, filter kvass, get rid of sediment at the bottom. Thanks to the simple procedure, the drink will turn out to be more pleasant to the taste.
I wait 10-12 days. Pour into bottles, add mint. I keep in the refrigerator.

How to make peeling beet kvass

The dosed use of a foam product from the root crop is an excellent cleaning of the body from toxins and an excellent tool for general recovery at a modest price. Let's try to cook?

Ingredients:

Water - 3 L
Beets - 0.5 kg
Rye bread - 50 g
Yeast - 20 g
Sugar - 100 g.

STEPPED COOKING:

I cook beets. Mine, I clean and cut into slices. I put it in a pot and cook. If desired, slices of root vegetables can be dried in the oven.
I merge the resulting broth, separating it from the beetroot thick, add boiled water, throw sugar, slices of rye bread, yeast.
I leave to roam for 2 days. I filter the kvass, send it to cool in the refrigerator. Done!

Cooking kvass for liver cleansing

A simple recipe for a healing beetroot drink with the addition of flour to combat liver ailments. Please note that beet kvass for liver treatment is not suitable for quenching thirst due to the enormous sugar content. It is necessary in small doses for treatment.

There are contraindications. I advise you to consult a specialist before use.Ingredients:

Water - 2 L
Beets - 1 kg
Sugar - 6 glasses
Flour - 2 tablespoons,
Raisins - 600 g.

Cooking:

I cut vegetables into small cubes, after peeling and thoroughly washing. I'm shifting to a jar.
I put sugar and flour. I cover it with a towel, put it in a warm place (not in the sun) for fermentation.
Cooking time - 2 days. Two to three times a day I recommend mixing the contents in a jar.
After two days, add dried grapes to the jar with the drink, and fill it with 4 cups of sugar. I interfere, set it warm for a week. To improve the fermentation process, do not forget to mix. Once a day is enough.
After 7 days, I filter the drink, pour it into the bottle. I take 1 tablespoon of healing beetroot product before meals.

Beetroot kvass with a must for weight loss

Beetroot-based drink is not the most high-calorie product in the kvass family (no more than 70 kcal per 0.1 liter; 350 kcal in a large mug). The composition contains active components and substances that accelerate metabolic processes in the body. Tasty and light beet kvass is recommended for use on fasting days. I offer a diet recipe from vegetables and wort.

Ingredients:

Water - 2 L
Beets - 600 g
Wort (shop, for rye drink) - 2 tablespoons.

Cooking:

Carefully wash my beets, grate.
I add the must to the vegetable gruel, pour warm water.
I put it in a warm place for 2-3 days. The completion of the cooking process will be signaled by the independent dissolution of cloudy foam, the overall clarification of the drink.

For aroma and unusual notes in the range of taste, I recommend adding fresh mint.

The benefits and harms of beet kvass

Thesis will go through the main advantages and disadvantages of beet kvass.

Beneficial features

Normalization of blood pressure, expansion and strengthening of the walls of blood vessels.
Low calorie content (against the background of other varieties of kvass), active assistance in cleansing the body.
Beneficial effect on metabolic processes.
General improvement of the digestive tract.

Harm and contraindications

Limited use (up to a complete failure) for people with different forms of gastritis, ulcerative ailments and other problems with the stomach.
It is not recommended for use by people with urinary and gallstone diseases.