Russian Cuisine


  Monastery Kvass


1 cup kvass malt
2 tablespoons raisins
1 lemon
1 apple
1 cup rye flour
1 tablespoon honey
1 teaspoon dry raspberry leaves
2 lt. water

Pour boiling water over the rye flour. Let it get cold. Thoroughly rinse the apple, lemon and raisins and grind them in a meat-grinder. Shred the dry raspberry leaves finely, blend them with the honey, kvass malt, ground apple and lemon and the rye flour. Pour in the rest of water. Mix well and leave to ferment in a warm place for a few days. Strain off the liquid and use the sediment for ferment. You may also take pears, plums (prunes), any dry or soaked berries as ingredients. Anise, caraway seeds, sage or other spices add specific flavor to the drink. You may substitute rye flour with wheat, oat or buckwheat flour.

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