Recipe for: Winter zero waste tonic: buttermilk-beet kvass with roasted buckwheat

Gather the peels and ends of beets (600 g) and the peels and cores of apples (200 g). Make sure they are thoroughly washed and free of mold. In a large, 2-liter jar, layer the beets and apples. Pour in 800 ml of filtered water so that all the pieces are covered (leave about 3 cm of space from the top of the jar). Add a pinch of salt (1 g) and, if you want a faster active process, 30 g of honey dissolved in 50 ml of warm water. Close the jar loosely with a lid (not airtight) or cover it with cheesecloth and secure it with a rubber band.

Place the jar in a warm spot (18–22°C), away from direct light, for 3–7 days. Check daily: if foam appears, that's normal — gas and bubbles are produced during fermentation. After 3 days, start tasting with a small spoon — the sourdough should be sour, slightly fizzy, and aromatic. When the taste is satisfactory (usually 4–7 days), strain the liquid through a fine sieve into a clean bottle.

If you don't want to wait for fermentation: cut 600 g of peeled beets into thick slices. Place them in a pot with 800 ml of water and add 80 g of dried plums and 1 g of salt. Bring to a boil over medium heat, reduce the heat, and cook covered for 25–30 minutes, until the beets are tender (a knife inserted into the slices goes in easily). Set aside to cool. Strain through a sieve, reserving the broth — this is a quick beet concentrate.

In a medium skillet without fat, heat 100 g of roasted buckwheat. Toast for 6–8 minutes over medium heat, shaking the skillet every few seconds, until the buckwheat turns golden-brown and starts to release a nutty aroma. Transfer to a plate to cool — after cooling, you can grind part of it in a grinder into a fine sprinkle, while leaving some in a crunchy form.

If you are using sourdough: in a jug, mix 300 ml of strained beetroot sourdough with 500 ml of buttermilk. Add 80 g of finely chopped or crushed dried plums (you can soak them in hot water beforehand to soften), season with a pinch of salt (0.5 g) and optionally 30 g of honey if you want a sweeter taste. Stir with a spoon for about 20–30 seconds until the ingredients are combined and a light foam appears on the surface.

If you are using beetroot cooking concentrate: cool the broth to room temperature. Mix 300 ml of concentrate with 500 ml of buttermilk in a jug. Add 80 g of chopped dried plums and optionally 30 g of honey. Taste and season with salt (0.5 g) or more sourness/spirits for intensity — remember that buttermilk will mellow the flavor.

Fill the glasses (about 200–250 ml per serving) and sprinkle each with a teaspoon of toasted buckwheat — some ground for garnish, some whole for crunch. If using cottage cheese: crumble 10–15 g of cottage cheese on each serving with a teaspoon for a delicate, salty contrast. Additionally, you can decorate with a slice of baked apple (sliced and baked for 10 minutes at 180°C with a bit of honey). Serve immediately.

To prepare a warming version: slowly heat the ready blended drink in a pot to 50–55°C (do not bring to a boil). Serve in thermal mugs with a tablespoon of toasted buckwheat as a topping and an optional piece of cottage cheese. The warm version is more soothing, but remember not to heat above 60°C, as the buttermilk may curdle.

If you have extra scraps (e.g. apple peels, carrot tops, celery leaves), add them to the jar with the sourdough for a variety of flavors. You can also keep the strained solid parts of the beets as a filling for dumplings or to bake with potatoes — we throw nothing away.