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This recipe offers a warm and delicious soup, perfect for cold days. The combination of beets and rye bread creates a smooth and nutritious base.
Ingredients and directions
- Prep time15 min
- Cook time30 min
- Resting48 hr
- Total48 hr 45 min
- DifficultyEasy
- CostBudget
- Calories513 kcal/serving
- Cooking methodfermentation
- Estimated cost$6.41 $1.07 / serving Estimated price; varies by store.
- Vegetarian
- Vegan
Ingredients
people
- $4.19
- $2.22
Prices from US supermarkets.
Directions
- Peel the beets and chop them into pieces. ≈ 8 min
- Toast the bread slices in the oven, then mix them with the beets and cover with warm water.
- Let it ferment for 2 to 3 days in a warm place. ≈ 3 min
- Filtering: This kvas is best enjoyed fresh and can also be used to make soups. ≈ 3 min
The bill
Beet kvass with rye bread
- 1 kg of stale rye bread$4.19
- 500 g of beets$2.22
Total$6.41
that's $1.07 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 513 kcal |
|---|---|
| Fat | 2.7 g |
| Saturated fat | 0.9 g |
| Carbohydrates | 103.1 g |
| Sugars | 9.4 g |
| Fiber | 6.6 g |
| Protein | 15 g |
| Salt | 2.28 g |
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