Russian Cuisine

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  Monastery Kvass

Ingredients

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


Method
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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  Moscow Kvass

Ingredients



Description
Although the Moscow kvass is made from any fruits and berries in the same way, still, each fruit has its own specific qualities and there are things to consider. Dried lemon peel adds bitterness to apple taste. Do not fill the saucepan with ash-berries up to the brim, fill just 1/3rd of the space. Otherwise, the kvass tastes too bitter. In the old times, they put rose-petals into kvass from black currants. Try to make your own improvements of the recipe according to your taste. It is not necessary to use yeast or ferment here.

Method
Put any sorts of fruit or berries (apples, pears, ash-berries, cow-berries) in a capacious saucepan. Fill the saucepan with the fruit nearly up to the brim, pour in some cold boiled water and leave it in a cold spot. When the drink is ready, our out some of the liquid and add sugar to taste. Don’t forget to pour in the same quantity of water. The Moscow kvass is kept in a cold spot for a few weeks. If the drink at first seems to be too saturated, you may dilute it with water. When the kvass gradually loses its flavor and taste, put fresh berries instead of the old ones.

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  Old Russian Kvass

Ingredients

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


Method
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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  Russian Bread Kvass

Ingredients



Method
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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  Volga Kvass

Ingredients

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


Description
kvass yield – approx. 5 lt

Method
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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  White Kvass

Ingredients

2 cups dry kvass malt
½ cup beer
½ cup kefir
2 cups wheat flour
1 cup “Hercules” oatmeal
3 lt. water
1 tablespoon sugar
1 teaspoon salt


Method
Pour boiling water over sifted wheat flour, stir to make even, not lumpy paste (the same consistence as sour cream of middle/average thickness). Soak the “Hercules” in warm water for about an hour. Grind the oat in a meat-grinder together with the liquid. Pour boiling water over thee mixture to make liquid paste. Blend the wheat flour with the oat flour, adding some warm water (30-40 degrees C), salt, sugar, classic kvass malt, kefir, and beer. Mix well and leave to ferment for a few days. How much time is needed for the kvass to ferment? It depends on the ingredients and the temperature. As soon as bubbles and foam come to the surface and the drink tastes bitter, it is strained to leave the sediment, which is later used as ferment for a new portion of kvass. The strained drink is cooled. This is precisely what is called “classic white kvass”.

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