Russian Cuisine

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  Amateur Kvass

Ingredients

1 kg apples
100 g raisins
700-800 g sugar
20-30 yeast
10 lt. water


Method
Rinse the apples and cut out the core. Chop them finely and put in an enamel saucepan. Add raisins, sugar and pour in some warm boiled water. When the mixture gets cold, add the yeast and let it stand in a warm spot for 12 hours. Strain off the liquid, pour it into bottles and keep them in a cold place.

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  Krestyanski Kvass (Peasant Kvass)

Ingredients

500 g rye malt
200 g barley malt
300 g rye flour
1 cup rye bread rusks
2 pieces stale rye bread
700 g syrup
2 tablespoons honey


Description
kvass yield approx. 20 lt.

Method
Stir the malt and flour in 3 lt. of water, let the paste rest for 10-12 hours. Then place it into an enamel saucepan, put on the lid and boil in the preheated oven for 2,53 hours. Mix the paste, scrape it from the sides of the saucepan and pour in some boiling water up to the top. Leave the paste in an oven for 20-24 hours. Place it in a capacious container and pour in 9 lt. of boiling water. Stir in the chopped dried bread rusks and bread and let it stand for 8 hours. When the sediment sinks to the bottom and the wort starts to ferment, strain off the liquid. Pour 8 lt. of boiling water over the sediment. Stir and let it rest for 2-3 hours, then strain off the liquid. Pour 4 lt. of boiling water over the sediment, stir and let it rest for a couple of hours, then strain off the liquid. Flavor the wort with mint infusion and syrup and let it ferment (without adding the yeast). In about 2 hours place it in a cold spot. When the wort stops fermenting, add syrup and cover tightly. Kvass is ready in 3 days. It is dark red and frothy with bittersweet flavor. You may keep it in a cold spot for a few months, time only adds bitterness to the fine taste.

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  Krestyanski Kvass (Peasant Kvass)

Ingredients

500 g rye malt
200 g barley malt
300 g rye flour
1 cup rye bread rusks
2 pieces stale rye bread
700 g syrup
2 tablespoons honey


Description
kvass yield approx. 20 lt.

Method
Stir the malt and flour in 3 lt. of water, let the paste rest for 10-12 hours. Then place it into an enamel saucepan, put on the lid and boil in the preheated oven for 2,53 hours. Mix the paste, scrape it from the sides of the saucepan and pour in some boiling water up to the top. Leave the paste in an oven for 20-24 hours. Place it in a capacious container and pour in 9 lt. of boiling water. Stir in the chopped dried bread rusks and bread and let it stand for 8 hours. When the sediment sinks to the bottom and the wort starts to ferment, strain off the liquid. Pour 8 lt. of boiling water over the sediment. Stir and let it rest for 2-3 hours, then strain off the liquid. Pour 4 lt. of boiling water over the sediment, stir and let it rest for a couple of hours, then strain off the liquid. Flavor the wort with mint infusion and syrup and let it ferment (without adding the yeast). In about 2 hours place it in a cold spot. When the wort stops fermenting, add syrup and cover tightly. Kvass is ready in 3 days. It is dark red and frothy with bittersweet flavor. You may keep it in a cold spot for a few months, time only adds bitterness to the fine taste.

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  Kvas

Ingredients

Stale black bread or Pumpernickel bread, stale
1c Sugar
2tb Raisins
2tb Mint leaves, fresh or 1tb Dried mint leaves
2tb Active dry yeast
1/4c Luke warm water


Method
Water must be hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature. Again strain the mixture through a fine seive. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom. Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock

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  Kvass from Red Beets and Plums

Ingredients

1 kg red beets
1 kg plums
5ltrs water
500 g sugar


Method
Rinse the red beets, peel and cut them into large pieces. Rinse the plums, cut each into halves and remove the stones. Place the red beets and plums in a glass jar, pour in some cooled boiled water, add some sugar and put on a lid not very tightly so that the air might get through. Leave the kvass to ferment at room temperature.

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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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