An ancient recipe for an addictive Ukranian drink which can also be used to add a sour note to Borsch and other dishes. The recipe is from ” Summer Kitchens” by Olia Hercules and makes 3 x 700 ml bottles.
Ingredients
- 10 g sea salt
- 2 tsps lightly toasted caraway and/or coriander seeds optional
- 1 tbsp honey
- 25 g ginger unpeeled and coarsely grated
- 1 tbsp wholemeal rye flour or rye starter
- 1.5 litres lukewarm water
- 500 g fresh beetroot peeled
Servings:
Instructions
- Grind the salt with the seeds in a pestle and mortar until the salt is finely ground. Transfer to a sterilised 2 litre jar with a lid and add the honey, ginger and flour ( or rye starter).
- Pour in the warm water and whisk until the honey, salt and flour have dissolved. Cut the beetroot into quarters or 5 mm dice and add to the jar. put a lid on the jar and leave at room temperature The kvas will froth up the next day and should be ready in 3 days. It should be a little fizzy and smell and taste pleasantly sour.
- If you are going to use it within a couple of days you can pour it straight from the jar but if you want to keep it for longer strain through a sieve into a jug and pour into three sterilised 700 ml bottles. Store in the fridge or a cold place, where it will keep for up to three months.
- You can reuse the beetroot and ginger to make another batch of kvas. Just add the same amounts of salt, spice, honey, flour or starter and water as above.
- Drink the kvas in a similar way to kombucha or use it in broths and stews to add a sour note.
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