Powdered beet kvass starter with celery and carrot – traditional beetroot flavour enhanced with vegetable notes. Prepare homemade beet kvass simply and easily!


Powdered beet kvass starter with celery and carrot is a ready-to-use starter mix for preparing homemade beet kvass with a deep, vegetable-rich flavour. The combination of dried red beetroot, garlic, celery and carrot creates an aromatic, harmonious blend that captures the traditional character of homemade beet kvass. The addition of dried rye starter helps the fermentation process get off to a good start, making preparation simple and convenient.


  • Polish beetroot – the blend is based on high-quality dried red beetroot, which provides the natural flavour base and gives the kvass its characteristic colour and aroma.
  • Vegetable character – dried celery and carrot add gentle, spicy and subtly sweet notes. As a result, the finished drink has a fuller, more complex flavour profile.
  • Simple, easy preparation – the carefully selected proportions in a single sachet mean you do not need to measure out the beetroot, celery, carrot, garlic or starter yourself.
  • Superfood with acerola – the addition of acerola extract provides natural vitamin support.


To prepare the beet kvass, you will need:

  • 1 sachet of the mix – 36 g
  • 1 l boiled water at a temperature of 35 – 40°C
  • 1 level tablespoon of salt
  • 4 bay leaves
  • 6 allspice berries
  • a large glass jar or stoneware vessel


Step-by-step preparation:

  1. Prepare the vessel. Wash the jar or stoneware vessel thoroughly and scald it with boiling water.
  2. Prepare the spices. Pour boiling water over the bay leaves and allspice berries.
  3. Pour the contents of the sachet into the prepared vessel, then add 1 level tablespoon of salt and 1 l of warm, boiled water (at a temperature of 35 – 40°C). Mix thoroughly.
  4. Cover the vessel with cheesecloth and leave it in a dark place at room temperature for 5 days.


Tip: if you would like to soften the flavour slightly, add about half a teaspoon of sugar or honey.

Storage conditions: store in a dry place. Once prepared, store the beet kvass in the refrigerator and consume within 7 days.


Ingredients: dried beetroot 78%, dried rye starter (ground rye products, barley malt extract, starter cultures), dried celery 4%, dried carrot 4%, acerola extract.

May contain: other cereals containing gluten, sesame seeds, milk, sulphur dioxide, mustard, nuts, peanuts and soya.


Net weight: 36 g


Beet kvass with celery and carrot is ideal for anyone who appreciates the classic flavour of fermented beetroot but wants to enhance it with additional vegetable notes. Celery, carrot and aromatic garlic create a harmonious blend with the beetroot, making it suitable both as a drink and as a base for Polish beetroot soup and other homemade dishes.


Try the other flavours too:

  • classic
  • with apple
  • with apple and chilli