Beet kvass was known in ancient times as a thirst-quenching drink and as a medicine. Nowadays, it also occupies a worthy place in cooking, in traditional and traditional medicine.
The healing properties of beet kvass are appreciated by nutritionists, hematologists, gastroenterologists, urologists, and a number of other specialists. This drink is rich in vitamins and minerals such as iodine, zinc, manganese, copper, iron.
It also removes accumulated toxins from the body, cleanses blood vessels, preventing the formation of cholesterol, normalizes the intestines and liver, removes sand and stones from the kidneys. Along with this, beet kvass reduces blood pressure, increases hemoglobin in the blood, evens out the bacteriological balance in the gastrointestinal tract, and is often used in weight loss diets.
The main methods for the preparation of beet kvass: with the addition of yeast and without yeast, that is, a method of natural fermentation. The most common is the yeast-free method of cooking kvass. Because such kvass can be used for three months, adding water as it is consumed.
Beetroot kvass - recipe without yeast
To cook such kvass, it is necessary to grate red beets of salad varieties on a coarse grater or cut into thin strips. Fill a 3-liter jar with half, add a tablespoon of salt and pour water, which you need to boil in advance and cool to room temperature. Water will need about 2 liters.
The jar should not be very full, since during the fermentation process the mass in the jar will increase. It is better not to cover the lid, but to tie it with gauze folded in two layers. Leave kvass in a warm place for two weeks, until fully ripened. Although it is quite possible to start using it after 5 days, with the appearance of the first signs of fermentation in the form of foaming.
Yeast recipe kvass
Cut 1 kilogram of peeled red beet into thin slices and dry in an oven over low heat. In a large saucepan (at least 7 liters), cook this beetroot in 5 liters of water until soft. Then strain through a strainer, cool to a temperature of 35-40C and add the remaining ingredients: yeast (50 gr.), Brown bread (50 gr.) And sugar (100 gr.).
Leave for fermentation in a warm place for 2-4 days, then strain and cool again. This beet kvass is good for making cold first courses. If you want to use it as a drink, then add sugar to taste.
Kvass based dishes
Russian, Ukrainian and Polish cuisines use beet kvass in the preparation of cold soups. The recipe for okroshka based on beet kvass has been known for a long time. Only earlier okroshka did not contain meat products. It was mainly cooked in the summer using finely chopped cucumbers, boiled potatoes, herbs and eggs. Pour the vegetables with cold kvass and add salt, sour cream, horseradish and mustard to taste.
For the preparation of beetroots, Ukrainians prefer kvass from red beets, but the Poles from white. And this dish is prepared in the same way as the okroshka, only the potatoes need to be replaced with boiled beets, grated on a coarse grater.
Weight correction with beet kvass
The decision to lose weight pushes many women to an unreasonable refusal of vital products, than they cause irreparable harm to their health. But few people know that the use of kvass from beets significantly reduces weight.
It should be noted that such a dietary method has a beneficial effect on all organs and systems of the female body. You lose extra pounds by cleansing the body of toxins, restoring metabolic processes and the ability to burn fat cells. During weight correction, nutritionists prefer kvass prepared without yeast.
During classes in the fitness room, try replacing water with beet brew diluted with water in a 1: 1 ratio. This drink adds strength and vigor, promotes fat burning and normalizes the cardiovascular system, which is important during increased physical activity.