Kvas/ Sourdough for Borscht

Zakwas na Barszcz

If you plan to cook natural, healthy and delicious Polish beets Borscht, for example for Polish traditional Christmas Eve, you need to prepare beets kvas/ sourdough for borscht few days before. Kvas is actually a water from fermented beets.

From this amounts of ingredients you will get about 2 portions od kvas to borscht. I usually prepare more sourdough. One portion I use for Borscht and the rest I refrigerate and drink everyday half a cup of it. I love this taste, it is also very healthy drink. When you drink kvas, you get vitamins, minerals and probiotics. It’s so good to your immune.

Ingredients:

  • 2 kg/4,4 lb of beets
  • the whole garlic
  • one carrot
  • half of celery

Cut everything into pieces, place it in the big jar and fill with salted warm water (1 tablespoon of salt for each liter of boiled water). You will use about 2 liters of water. Cover the jar with a cloth. Check each day, if there is a foam- take it out with a spoon. After 5 days strain beets, pour juice into bottles and store in the fridge.

Your beets Kvas/ Sourdough for Borscht is ready!

To find out what to do next – check the link: http://cookinpolish.com/beetroot-borscht-with-uszka/.

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8 thoughts on “Kvas/ Sourdough for Borscht”

    1. Yes, you can eat them or make a salad, they will taste alike with more garlic taste and no dill. Beets are also harder than cucumbers.

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