Russian Cuisine


  Russian Bread Kvass


Slice black bread thin and dry the slices in an oven. Pour boiling water over the dried breadcrumbs and strain off the liquid in 10-12 hours. Take ¼ stick of yeast and 1 tablespoon of wheat flour, mix them in some of the strained liquid, place in a warm spot and let the yeast “come up”. Boil 2 teaspoons of mint in the strained water and add 1,5 cup of sugar. As soon as the yeast nearly doubles in volume, pour it into the strained water, cover the mixture with a napkin and let it rest in a warm spot until thick froth appears above. Take it off very carefully, strain off the liquid and pour it into bottles. Do not fill the bottles up to the neck. Cork up the bottles and leave them in a cold spot. Kvass is ready in 12 hours.

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