Thursday Salt
1 serving
300 minutes
Thursday salt is an ancient ritual product of Russian cuisine associated with the tradition of purification before Easter. It is prepared in a special way by combining rye crackers, bread kvass, raisins, thyme, and salt that absorbs the aroma and flavor of all ingredients. As a result, the salt acquires a rich, slightly smoky flavor with hints of bread and herbs. In folk beliefs, it was attributed magical properties and considered a protection against ailments and evil. Thursday salt was widely used as a seasoning for traditional dishes like cabbage soup, porridge, and meat, adding a special depth of flavor to them. Today it is used not only in classic cuisine but also in modern gastronomic experiments where it becomes a flavor highlight.
1
Prepare all the ingredients.
2
Cut the bread into large cubes.
- Rye bread: 100 g
3
Place the bread on a baking sheet and dry it in an oven preheated to 180 degrees for 15 minutes.
- Rye bread: 100 g
4
Pour kvass into an enamel pot, add rye croutons, sugar, yeast, raisins, and thyme.
- Bread kvass: 500 ml
- Rye bread: 100 g
- Sugar: 50 g
- Dry yeast: 5 g
- Raisin: 20 g
- Thyme: 2 sprigs
5
Mix well and leave at room temperature for 1 day.
6
Mix salt with kvass liquid.
- Coarse salt: 1 kg
7
Spread the entire mass on a baking sheet lined with parchment paper and send it to dry in an oven preheated to 120 degrees until all the liquid evaporates.
8
Crush large pieces of salt in a mortar to a usual size and transfer all the salt to a storage jar.
9
Use Thursday salt in any traditional or non-traditional dishes.