Borodinskaya tincture
10 servings
240 minutes
Rich, fragrant, with the aromas of fresh Borodinsky bread and bread kvass.
Calories263.5kcal
Proteins2.4grams
Fats0.5grams
Carbohydrates14.9grams
1
Dry Borodinsky bread in the convection oven to bone hardness (dry, not roast).
2
Soak Borodinsky crackers in vodka to fill 2/3 of the volume, infuse in sous-vide for 4 hours at 55 degrees or for 2 days in a dark cool place.
- Borodino rye bread: 350 g
- Vodka: 800 ml
3
Strain without squeezing the pulp too hard to avoid sediment.
4
Add bread syrup from kvass, evaporated 4 times, and mix well.
- Bread kvass: 100 ml
5
Chill before serving.
