Beet kvass - useful characteristics and 5 recipes

In Rus', kvass was the number one drink. The image of a beautiful amber-golden drink – bread kvass – immediately comes to mind. But people have learned to prepare beet kvass.

It is slightly intoxicating, vigorous and specific in its own way. Externally, the drink differs from bread kvass. Beetroot has a catchy beetroot color.

The benefits of beet kvass

Beet kvass is good for the body. For certain systems and organs, such drinking can become a disease prevention.

When people consume beet kvass for a month, their blood pressure stabilizes and their heart rate normalizes. The nutrition of the myocardium becomes intense and the endurance of the heart increases.

Beet kvass helps the immune system resist viruses. This drink expels roundworms and tapeworms from the body.

People who are obese to any degree should include beetroot drink in their diet. It removes waste and toxins from the intestinal tract (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) , accelerates metabolism and promotes weight loss.

Beet kvass prevents the development of cancerous tumors.

If you experience swelling, then beet kvass will be a salvation. It is enough to drink 1 glass of this drink once after a meal.

The usefulness of beets remains even after the drink is made.

Traditional beet kvass

Beet kvass should be filtered so that only a dark beet-colored liquid remains as a drink. Store your drink in the refrigerator.

Production time - 1 day.

Ingredients:

270 gr. beets;
3 liters of water;
20 gr. Sahara.

Manufacturing:

Wash and peel the beets.
Cut the vegetable into rectangular pieces 5x5 cm.
Take several glass jars and place the beets in them. Then pour sugar into each and fill with water.
Cover the top of each jar with gauze (A collection of different and interacting tissues form organs) .
Leave the kvass to steep for about 6-7 hours in a cold place.
As soon as small bubbles appear on the surface of the tissue (the structure of tissues of living organisms is studied by the science of histology) , remove the gauze and strain the kvass into bottles.

Yeast beet kvass

This recipe for making beet kvass uses dry yeast. The drink turns out to be the most satisfying and able to quench not only thirst, but also hunger.

Production time - 2 days.

Ingredients:

320 gr. beets;
35 gr. Sahara;
7 gr. dry yeast;
2.5 liters of water.

Manufacturing:

Prepare the beets by removing the skin and cutting into medium-sized pieces.
Take a huge saucepan and pour water into it. Bring to a boil.
Throw the beets into boiling water and boil for 10-15 minutes.
Divide the contents of the pan into jars. Add yeast and sugar to each. Kvass should be infused for 2 days.
Strain the liquid into bottles. Drink beet kvass chilled.

Beet kvass according to Bolotov's recipe

This recipe takes a long time to make. But the end result is worth it. The kvass comes out rich and tasty.

Production time - 9 days.

Ingredients:

820 gr. beets;
2 liters of water;
40 gr. Sahara;
200 ml of serum.

Manufacturing:

Wash the beets, peel and cut into cubes.
Mix sugar and whey.
Take a huge saucepan and place the beets into it. Pour sweet whey over the top of the vegetable. Cover the pan with a lid and wrap it up. Leave to infuse for 3 days. Open and stir twice a day. A small amount of mold will collect on the top under the lid. He needs to get rid of this.
On the 4th day, fill the beets with water. Infuse the kvass for another 2 days.
Next, strain the resulting drink into bottles. The next day, beet kvass will be ready for use.

Spicy beet kvass

This kvass contains many necessary spices, which has a beneficial effect on metabolism. The drink eliminates early feelings of hunger.

Production time - 1 day.

Ingredients:

550 gr. beets;
2.5 liters of water;
1 teaspoon thyme;
1 teaspoon dry garlic;
2 tablespoons sugar;
10 black peppercorns;
a couple of pinches of reddish hot ground pepper;
salt - to taste.

Manufacturing:

Peel the beets and chop into slices.
Pour water into an aluminum pan.
When the water boils, add sugar and salt. Cook for 10 minutes.
Then add pepper, garlic and thyme to the water. Mix everything well.
Distribute the beets sparingly into glass jars and fill with spiced water. Place gauze on each jar and watch for the formation of red bubbles on its surface. As soon as you notice them, the kvass can be filtered and drunk.

Beetroot kvass with horseradish and honey

This recipe exists for those who lack the “vigor” or “invigorating power” that beet kvass contains. Horseradish will highlight these characteristics of the drink.

Production time - 4 days.

Ingredients:

600 gr. beets;
4 gr. dry yeast;
45 gr. horseradish root;
60 gr. honey;
3.5 liters of water.

Manufacturing:

Process the beets, cut into thin slices and place in a container.
Dissolve sugar and yeast in 700 ml of water. Send this mixture to the vegetable room. Cover with a lid and leave for 2 days.
On day 3, add water and grated horseradish root. Insist for another 2 days.
After time has passed, strain the kvass.

Beet kvass - 7 homemade savory recipes for making it

Invigorating, fragrant, catchy beet kvass is not only a good summer drink, but also a true healing agent. It's simple and easy to prepare. The most common products needed are those found in any home. Plus, there are little tricks to make it more delicious. Read more...

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How to create beet kvass at home quickly and easily

In the old days, our grandparents often treated themselves to this drink. To make it, they took rye sourdough, sugar and water. In modern conditions, the sourdough can be replaced without any problems with a crust of good rye bread.

5 most commonly used ingredients in beet kvass recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Beet	49	2		11
Sugar	398			99.7
Dark bread	217	5.9	1.1	44.5
Sour cream	210	2.8	20	3.2
Bread	254	7.6	0.8	49.2

The further procedure is even more ordinary. The beets must be peeled and cut into small cubes. Transfer to a glass jar. Fill with cool water. Add sugar and bread crust. Leave for three days, covered with gauze. During this period of time, the liquid will ferment and begin to bubble. It must be strained and poured into a bottle. Store covered in the refrigerator.

This is one of almost all options for making kvass from beets. There are other recipes by which you can create it.

5 of the fastest recipes for beet kvass:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Beet kvass with yeast	2 d 4 h	16	+22
Reddish beet kvass at home	3 d	33	+121
Beet kvass without yeast	5 d 30 min	21	+22
Beet kvass without sugar	7 d 20 min	14	+19
Beetroot kvass for borscht	10 d 30 min	23	+21

It is worth mentioning, perhaps, that in the end we get an almost healing balm, especially necessary for hypertensive patients. With its help, toxins are removed from the body, metabolism is improved, and even stones are removed from the kidneys and liver. To do this, it is enough to drink a glass of beet kvass a day after eating. It is also recommended for children, as it increases hemoglobin in the blood (the internal environment of the human and animal body) .

So the next time you start preparing for a gala feast, remember this. And instead of taking sweet pop or over-sweetened lemonade, prepare beet kvass at home.

Beet kvass: 4 favorite recipes for a refreshing drink

An ancient tradition in almost all villages is to flood the bathhouse on weekends, take a steam bath, and then enjoy cold, refreshing kvass. Usually this is bread kvass, but in the autumn season it’s nice to prepare noteworthy options from beets (aka beetroot).

1. Regular kvass recipe
2. Recipe from concentrated wort
3. Recipe for kvass with bread and sugar
4. Recipe for kvass with honey
5. Result

Production time is no more than 10 minutes, the taste is unforgettable. I decided to share with you a couple of exciting options and methods for making this drink.

The usual recipe for beet kvass

The very first beet kvass was made in an unusual way for us. It did not contain sugar, yeast or bread. Just water and beets. It's a matter of different types of fermentation. When yeast and sugar are added, alcohol and carbon dioxide begin to be released. In the case of unbleached beets, the process of ripening occurs, as in cabbage - lactic acid fermentation. It happens spontaneously.

Ingredients:

beets - 1.5 kg;
water - 6 l.

Manufacturing procedure

Cut the peeled beets into pieces and add cool water.
Maintain at a temperature of 20 degrees for 10-14 days.

Helpful Tips:

Observe temperature conditions. Depending on it, fermentation will proceed in different ways. At temperatures below 20 degrees, the fermentation process will be quite long. With the largest ones, a situation with the proliferation of harmful microbes may occur.
To prepare beet kvass, following all traditions, make it in a tub. Historically, beet kvass was stored specifically in tubs, because they kept the product fresh longer and gave it additional aromatics.
This method may not always work in the right direction. If the kvass comes out viscous and stringy, it is spoiled. In other options, even the insignificant presence of snow-white mold is allowed, which can be removed from the surface.

Kvass from beetroot with kvass wort concentrate

One of the fastest options for making beet kvass at home is with kvass wort concentrate. It costs about 150 rubles, but the jar is enough for 25 liters. refreshing drink.

Ingredients

2 liters of water;
600 g beets;
2 tbsp. l. concentrate.

Kvass from beetroot with bread and sugar

Ordinary kvass is inimitable, we cannot disagree with this. But there are more aspects and aging time with it. To get kvass from beets at home much faster, you can use the usual method using wild yeast.

Ingredients:

2 beets;
4 liters of water;
4 tbsp sugar;
a couple of pieces of dried bread.

Manufacturing procedure:

Chop the beets, put them in a jar, add sugar, put in a couple of pieces of bread and fill with warm water.
We close the jar with gauze or a coffee filter and place it in a black, warm space. Fermentation time is 3-4 days.

Tip: to improve fermentation, add 3-4 raisins. Their surface is covered with a layer of feral yeast, which assists in fermentation. Raisins also provide additional carbonation if you add a couple of berries when bottling.

Honey beet kvass recipe

Ingredients:

0.5 kg beets;
75 g honey;
3 liters of water;
a couple of pieces of dried bread.

Manufacturing procedure:

We dilute honey in warm water, add chopped beets and bread.
Cover and place in a warm black space until ready. Fermentation time is 1-2 days.

I didn’t tell you 3 pages of test about how this product is needed, how much toxins it removes and almost everything else. You yourself perfectly understand the beneficial characteristics of beets. We have gathered here to vary our diet with exciting dishes and learn new things!

Try it after a bath instead of regular kvass - pleasure is guaranteed!

Beet kvass - useful characteristics and step-by-step recipes for making it at home with photos

Beets are one of the most necessary vegetables. It contains all the microelements and vitamins necessary for the health of the body (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) , with the help of this root vegetable, folk healers dealt with an abundance of various ailments. One of the favorite medicinal drinks made from beets is beet kvass, which any person can prepare independently at home. Using this remedy, you can lower blood pressure, fight excess weight, and cleanse the body of toxins and waste.

What is beet kvass

A drink based on beet juice, with or without the addition of yeast, used in folk medicine to treat various diseases, is called beet kvass. Properly prepared beet kvass preserves all the vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and minerals found in the root crop, which makes this drink an elixir of youth, beauty and health. It contains:

vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of groups C, B, PP and E;
natural antioxidants;
magnesium;
calcium;
iron;
zinc;
cesium;
potassium;
phosphorus
rubidium;
bioflavonoids (betaine, betanin).

Useful Features

The usefulness of beet kvass is determined by the unique qualities of its main component. Beets will have a beneficial effect on metabolic processes, which helps cleanse the body and help you lose extra pounds. The healing characteristics of this vegetable help restore blood pressure, cleanse blood vessels, remove toxins from the body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and other harmful substances. Yeast-free beet kvass perfectly relieves thirst. In addition, drinking this drink promotes:

fat burning actions;
liver cleansing;
cleansing the intestinal tract;
increasing the level of hemoglobin in the blood (the internal environment of the human and animal body) ;
rejuvenation of skin cells;
relieving stress, normalizing the functioning of the nervous system;
prevention of cancer and other malignant neoplasms.

Periodic consumption of beetroot drink is recommended for the treatment and prevention of atherosclerosis (atherosclerosis is a chronic disease of the arteries of the elastic and muscular-elastic type) and other vascular diseases, the treatment of hypertension and during a hypertensive crisis, during diseases of the urinary system of an infectious-inflammatory nature, with obesity and others metabolic disorders, for iron deficiency anemia and for the prevention of the development of cardiovascular diseases.

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Contraindications

Before using kvass from beet juice, you should definitely consult with a specialist, as this product has contraindications. It is not recommended to drink this drink if you have the following diseases:

peptic ulcer of the stomach and duodenum;
urolithiasis disease;
kidney diseases;
renal failure;
diseases (disorders of normal functioning, performance) of the intestinal tract, accompanied by an inflammatory effect.

Homemade beet kvass recipe

There are several recipes for making beet-based kvass. The quick method, in which the finished drink comes out within 1.5-2 days, involves the addition of yeast or other fermentation products. This drink can be stored for 7-10 days. Yeast-free kvass takes longer to prepare (3-5 days) and is stored in the refrigerator for no more than 3 days. The usefulness of the final drink does not depend on whether yeast is added to it or not; this does not in any way affect the effectiveness of the course of treatment of any disease (disturbances in normal functioning, performance) .

Regular recipe

A beet drink without adding yeast is prepared on the basis of two ingredients - beets and water. For 2-3 liters of water, take 2-3 medium-sized root vegetables. The method for making kvass is as follows:

The beets are washed, peeled, and cut into medium-sized cubes.
Fill half a three-liter jar with chopped vegetables and fill with water up to the neck.
Leave to ferment in a dark, warm place, covered with gauze, for 3-5 days.
Air bubbles rising to the surface indicate that the kvass is ready.
The drink must be strained before drinking.

The answer to the question of how to make beet kvass based on yeast starter correctly lies in several secrets - drying the beet raw material before production, adding a few additional ingredients. For a quick recipe use:

large fresh beets – 2 pcs.;
sweet sand – 3 tbsp;
yeast – 10 g;
purified water – 4 l;
dried or stale crusts of rye bread – 4 pcs.

Wash the beets, peel them, finely chop them or grate them on a large grater, and dry them in the oven for 15 minutes.
Place in a saucepan, add 2 liters of water, boil for 10-15 minutes.
Strain, put in a three-liter jar, fill with the remaining water.
Add sugar, yeast, bread crusts to kvass. Cover with gauze, leave in a warm place until fermentation begins, and after a day put it in the refrigerator.
After 10-12 hours, the kvass is ready for use.

According to Bolotov

According to Bolotov, beet kvass is prepared on the basis of whey using the method of enzymatic fermentation. Lactic acid fermentation preserves only the most stable beneficial bacteria, therefore kvass prepared using this method from beet raw materials especially perfectly cleanses the intestinal tract and is mainly used to treat high blood pressure. The following ingredients are used for production:

Beetroot – 1.5-2 kg;
Whey – 2 l;
Sour cream 20-25% fat – 1 tsp;
Sugar – 5 tbsp.

Wash, peel and chop the beets.
Heat the whey to a temperature of 50-60°C, add sugar and sour cream.
Pour the whey over the beets, leave to ferment in a warm place for 6-7 days, occasionally removing the mold that forms during the fermentation process
After 5-7 days, put it in a cold place and leave it for another 2-3 days.

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With honey and raisins

Buryak kvass (buryak is another name for beets) with the addition of honey and raisins ferments for 2-3 days, depending on the temperature. Adding lemon juice to it makes the taste of the drink sharper and allows you to store it for 15-20 days in the refrigerator, in a plastic or glass container. The following ingredients are used for production:

Buryak (ordinary beets) – 2-3 pcs.;
Raisins – 25-30 pcs.;
Honey – 3 tbsp;
Half a medium lemon;
Water – 4 l.

Cut the peeled beets and dry them in the oven for 10-15 minutes.
Dissolve honey and lemon juice in water.
Place the cooled beets in a three-liter jar, add raisins, and add water.
Cover with gauze, wrap the jar in a blanket, and leave in a warm place until signs of fermentation appear (1-2 days).
Strain, pour into bottles or other containers for storage.

How to take beet kvass for healing purposes

The method of introduction, dose, duration of taking beet kvass depends on the personal characteristics of the body, the degree of development of the underlying disease (impaired normal functioning, performance) , the severity of the current condition and a number of other variable reasons. Traditional healers give general advice, but before starting treatment you should seek personal advice and, in addition, agree on the use of this remedy with your doctor.

To cleanse the body

To cleanse and strengthen the body, it is recommended to take kvass from beetroot raw materials once a day for 2 months, 1 glass per day. It is better to do this in the morning or in the daytime, half an hour before meals. It is better to take this course in the autumn, before the onset of cold weather and the season of respiratory viral epidemics, and at the end of winter, before the onset of spring vitamin deficiency.

For weight loss

Diet (Diet is a set of rules for eating food by a person or other living organism) on a beetroot drink involves taking kvass 30-40 minutes before meals, 1/2 cup. The total daily dose should not exceed 0.5 liters. The duration of continuous use depends on the physiological characteristics of the body; it is not recommended to drink the product for longer than 2 months. In the absence of contraindications, fasting days on a beet drink (prepared with a yeast-free base) are acceptable. In addition to beet kvass, the diet may include low-fat cottage cheese, apples or dried fruits.

From pressure

Beet kvass for blood pressure is taken three times a day, half an hour before meals, a single dose is 100 ml. The recommended course duration is 6 weeks, any six months. During a hypertensive crisis, you can drink a glass of the drink; the beneficial effect will be noticeable within 20 minutes. Healing must be agreed upon with a doctor; self-administration of the remedy along with medicinal products can cause negative consequences.

Beet kvass - useful characteristics and 5 recipes