Burakovyi Kvas
(Fermented Beet Juice) Recipe

Origin: Russia      Period: Traditional

Ingredients:

1.35kg beetroot
3 tbsp coarse rock salt
1 slice sourdough bread
2 to 3l water (depending on need)

Burakovyi Kvas
(Fermented Beet Juice) Preparation:

Method:

Scrub the beetroot thoroughly then pare and cut into quarters. Place in a clean 4l jar, or earthenware crock (an earthenware casserole dish is excellent) then sprinkle with the salt. Boil the water in a separate pan then pour into the pot so that the beetroot are well covered. Cool until lukewarm then add the sourdough bread and cover with muslin or a cheesecloth. Set aside to ferment in a cool place for 1 week (do not attempt this in hot, humid, weather).

Remove any mould from the surface as it develops. Note that maximal flavour develops between 1 and 2 weks. After this time remove any mould, the bread and the cheesecloth. Check the taste (if done propery the flavoure should be slightly sour but mid). Pour into clean bottles and store in the refrigerator (it will typically keep for at least 3 weeks if chilled).

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