Russian Cuisine


  Old Russian Kvass


4 lt. water
1 cup rye flour
1 cup wheat flour
1 cup barley malt
1 cup rye malt
1 tablespoon liquid yeast
1 handful fresh mint

Blend the barley malt and rye malt, wheat flour and rye flour. Pour boiling water over the mixture so that the flour gets wet. Set aside for 1 hour. Pour in some hot water and leave it to get cold. Stir in the liquid yeast, fresh green mint and cover with a napkin. Wait until foam appears. Pour out the sediment, add some more mint and refrigerate for 3-4 days.

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