Rye bread crusts
Dried hard end pieces and offcuts of rye bread with a sourish taste for homemade kvass, infusing in soups and for breadcrumbs.
Rye bread crusts are dried hard end pieces and offcuts of rye or rye-wheat bread with a dense structure and a characteristic sourish taste. They are used for homemade kvass and bread kvass, for infusing in soups and okroshka, dried into breadcrumbs and croutons, added to sourdough starters and to kvass wort for fermentation.
Calories, proteins, fats and carbohydrates per 100 g of product
Rye bread crusts, Raw: Calories 259.0 kcal, Proteins 8.5 grams, Fats 3.3 grams, Carbohydrates 48.3 grams per 100 g of product.
Recipes with this ingredient
Bread soup peasant style is a simple yet warming dish from the depths of Russian village cuisine. Born out of necessity to use stale bread, this soup has become a symbol of peasant ingenuity and thriftiness. Its taste is rich and hearty, with a slight sourness from rye crusts, complemented by the aroma of fresh herbs. Butter adds tenderness, while the addition of an egg makes the texture silkier. Serving it with sour cream softens the flavor, giving it creamy depth. This dish is not only nourishing but also cozy, perfect for cool evenings or heartfelt family meals, evoking memories of home warmth.
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