Beet kvass

What it is

Beet kvass is a sour ruby liquid that forms when chopped beets ferment in water for several days. It served two purposes: it was used to sour borscht instead of vinegar, and it was also simply consumed.

In the Boyko region, this kvass was referred to as 'fermented borscht.' The collection 'Boyko Cuisine' (Lviv, 2020) notes that it was once prepared in whole barrels: when the kvass 'ripened,' it was consumed, and on Christmas Eve, a clear lean borscht with dumplings was made from it.

In Bukovina, particularly in the mountain villages of Vyzhnytsia, borscht is still made with fermented beets along with their kvass—this gives the dish a sour taste and color without vinegar and tomato. In Ukraine, beet kvass has been largely replaced by tomatoes, but the tradition has persisted the longest in the west.

History and name

As early as 1928, the Galician author Osypa Zaklynska recommended in her book 'New Vitamin Cuisine' to sour borscht with beet kvass 'instead of vinegar.' Her book is being reissued by the project 'Ukrainian Author's Cuisine.'

The culture of preparing Ukrainian borscht was included in the UNESCO List of Intangible Cultural Heritage in 2022, which requires urgent protection; beet kvass is one of the ancient foundations of this culture.

Ingredients and allergens

Beetroot—Red beetroot is the base for borscht with ears and czwikły; it is boiled or baked in its skin to preserve its color.

Rye sourdough breadcrust, optionalA piece of black bread initiates the fermentation of oat sourdough for kiselytsia.Contains allergens: gluten

Garlic—, optionalA seasoning for bograch, kiselytsia, sausages, and trout.

Also: water (—), caraway (pinch, optional)

Contains allergens: none of the 14 major allergens in the traditional recipe
Depending on how it is served, may contain: gluten
Diet: lenten · vegan · gluten-free · no cooking

Ingredients of the traditional recipe; every cook and every place may do it differently — please ask when ordering. We cannot guarantee the absence of allergens or traces.

How it is made

The Boyko description is as follows: beets are cleaned, sliced into rounds, covered with warm water, caraway seeds, garlic, and a crust of rye bread or a handful of millet in a cloth bag are added—and left to ferment, regularly skimming off the foam. When the kvass becomes sour and ruby-colored, it is poured off and kept cold.

Where it is eaten

The Boyko region, Bukovina (especially Vyzhnytsia), and Galicia in general: fermenting beets for borscht is widespread throughout western Ukraine. The area is not limited to the mountains.

When it is eaten

Occasions: Christmas Eve · Lent · Everyday food

In tradition

Beet kvass was prepared in advance for Christmas: it was used to make the Christmas Eve borscht with dumplings. On weekdays, kvass was consumed as a sour refreshing drink.

Safety

Homemade kvass is a fermented product: make and store it in clean containers and in the cold; if mold or an unpleasant smell appears—do not consume. The bread crust in the starter contains gluten.

FAQ