Beet kvass is not only a healthy drink but also a base ingredient for many dishes. Traditionally, it is used to prepare red ...

Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy. Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple ...

Bread kvass is one of those drinks that can quench it fairly quickly ... ‘Cheap dance-party cruchon for the ladies’ was made from white table wine, sugar, water from a soda siphon and a cup of mixed ...