Ingredients
1 kg rye bread rusks
1 tablespoon raisins
1 ½ cup sugar
¼ cup yeast
per 1 lt. of kvass: ¼ cup horse-radish
per 1 lt. of kvass: 1 tablespoon sugar
per 1 lt. of kvass: 2 tablespoons honey
per 1 lt. of kvass: 2 tablespoons raisins


Description
kvass yield 10 lt.

Method
Pour 10 lt. boiling water over the dried rye bread rusks. Cover the saucepan with a towel and let it stand for one day. Then strain the liquid through a sieve. Boil the raisins in the strained liquid sprinkled with sugar. Stir and cool the liquid. Then stir in dissolved yeast, cover the saucepan and let it rest until foam appears. Strain the kvass. Pour it into bottles, cork them up and tie with a wire. Set the bottles with the kvass in a cold spot. In 10-12 hours add grated horse-radish roots, raisins, honey and sugar into the kvass and let it stand for some time.