Russian Cuisine


  Volga Kvass


7 cups barley malt
½ cup flour from barley malt
10 cups barley flour
5 cups rye flour
1/6 cup liquid yeast

kvass yield approx. 5 lt

The paste is made out of bread products in warm water. It is steamed in an oven for 6 hours. Place the paste in a capacious saucepan, stir in malt dissolved in warm water. Mix well and leave it covered in a warm spot for 12-15 hours. Then pour the kvass wort with the sediment into a tub. Add yeast and leave it to ferment uncovered in a cold spot for 3 days.

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