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Today, beet kvass is rather strange, but in fact it is an unfairly forgotten drink that our ancestors drank more than a thousand years ago. Well—known Ukrainian chef Yevhen Klopotenko believes that the history of this drink dates back to the ninth century, when the Scandinavian princes Rurikovich came to Russia. Beets were then quite common in our lands and in Scandinavia. But in Russia, beets could not be stored for long due to hot summers and later people came up with fermenting beets, making kvass from it.
It was prepared in the fall, during harvest and stored until spring, until new beets grow. Kvass was fermented under pressure in wooden barrels, which were placed in the cold.
The drink quenched thirst in summer, was used for medicinal purposes, because it is rich in vitamins, iodine, iron. In addition, beet kvass was the basis for many traditional dishes, cold soups and even borscht. Kvass prepared by natural fermentation (without the addition of yeast) can be consumed within several months with gradual adding of water.