Berry kvass
12 servings
60 minutes
Berry kvass is one of the varieties of regular kvass. Recipe by Oleg Olkhov, chef of the St. Danilov Monastery.
1
Pour boiling water over the berries, bring to a boil, reduce heat and simmer for 15 minutes. Then remove from heat, cover with a lid and let steep overnight.
- Cranberry: 500 g
- Water: 3 l
2
Strain the berry broth, add raisins to it, setting aside a few raisins to put in the bottles later.
- Raisin: 100 g
3
Sprinkle sugar on top and add the starter. Warm the broth to about 20–30 degrees. Yeast will die in hot broth. Then mix everything with a whisk and let it ferment at room temperature, covered with a cloth for 8–14 hours.
- Sugar: 300 g
- Rye sourdough: 200 ml
4
The readiness of kvass can be determined by the bubbles. If they appear on the surface — it's ready! Don't miss this moment, otherwise the kvass will sour. The ready kvass needs to be strained. Some sediment will remain in the pot — don't throw it away, it's future starter.
5
Then put 2 raisins in each bottle. This is needed to prolong the fermentation process in the bottle. Pour the kvass into bottles. The bottles should be placed in the refrigerator. This kvass should be consumed within 3 days; after that, it can still be drunk, but it will be too sour. You can also skip bottling and just move the pot to the refrigerator and drink.
- Raisin: 100 g