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  White Kvass


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

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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