FIELD: food industry. SUBSTANCE: beet juice is pasteurized within 15-20 min at 80-82 C and cooled to fermentation temperature. Then Lactobacillius acidophilis or Lactobacillus helveticus or Lactobacillus lactis or lactic bacteria are added, quantity of said additive is 1-2 % of mass of the juice. The process is followed by fermentation at 36-38 to pH 4.0-4.5. Thus prepared mixture is concentrated and stabilizing agent is added into it. EFFECT: improves efficiency of method. 3 tbl
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