Beet leaven for red borscht

The goodness of borscht depends mainly on fresh beetroot kvass - Lucyna Ćwierczakiewiczowa, "365 lunches", 1905

In the spirit of tradition, I decided to make beet kvass according to old Polish recipes. I prepared sourdough from an old recipe, but I took advantage of the goodness and availability of modern kitchen gadgets, more on this below.



Jar with a capacity of 5l

2.5 kg of beets

2.5 liters of water

2.5 teaspoons of salt

a head of garlic

2 bay leaves

5 grains of pepper

a piece of crust from good sourdough rye bread (if you are gluten intolerant, pickled cucumber juice will suffice)

100ml of pickled cucumber juice


Wash, peel and slice the beets. Put into a jar or stoneware jar, add spices, a head of garlic cut in half, bread and cucumber juice. Pour over boiled and slightly cooled water with salt. Cover the dish with gauze and put it in a warm place and wait.... waiting... Book time is 3-4 or 5-6 days. However, keep an eye on and try! Once we find it DELICIOUS, strain and pour the leaven into jars or bottles. We close it tightly and put it away in a cool place, where it can be stored for up to several months.


Do not throw away the beet and garlic left after the leaven! If you have a slow juicer, or at least a juicer, use this device. The squeezed juice can either be drunk right away or poured into glass containers and used for borscht.






also check

Pickled beetroot in kefir


Red beet sourdough - borscht sourdough


Pickled kohlrabi with beetroot - homemade silage


Pickled cauliflower with beetroot - homemade vegetable preserves



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