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


Powdered beet kvass with celery and carrot is a ready-to-use starter mix for making homemade beet kvass with a deep, vegetable-rich flavour. The combination of dried red beetroot, celery and carrot creates an aromatic, well-balanced blend that captures the traditional character of homemade beet kvass. Added dried rye sourdough starter supports proper fermentation, making preparation simple and convenient.


  • Polish beets - 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 enrich the kvass with mild, earthy and slightly sweet notes. The finished drink therefore has a fuller and more complex flavour profile.
  • Simple and easy preparation - the carefully measured ingredients in one sachet let you prepare the kvass without weighing out the beetroot, celery, carrot or starter yourself.
  • Superfood with acerola - contains acerola extract standardised to 17% vitamin C.


To prepare the 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 crock


Step-by-step preparation:

  1. Wash the jar or stoneware crock thoroughly and scald it with boiling water.
  2. Place the bay leaves and allspice berries, which have been rinsed with boiling water, in the jar or crock.
  3. Add the contents of the sachet to the prepared vessel with the spices (bay leaves and allspice), then add 1 level tablespoon of salt and 1 L of warm, boiled water (at a temperature of 35-40°C). Stir everything thoroughly.
  4. Cover the vessel with cheesecloth and leave it in a dark place at room temperature for 5 days.


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

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


Ingredients: dried red beetroot 78%, dried rye sourdough 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 an excellent choice for anyone who appreciates the classic flavour of fermented beetroot but wants to enhance it with additional vegetable notes. Celery and carrot blend harmoniously with the beetroot, making this kvass ideal both for drinking and as a base for beet soup and other homemade dishes.


Try our other flavours too:

  • classic
  • with apple
  • with apple and chilli