Borodinskaya tincture
10 servings
240 minutes
Rich, fragrant, with the aromas of fresh Borodinsky bread and bread kvass.
CaloriesProteinsFatsCarbohydrates
263.5
kcal2.4g
grams0.5g
grams14.9g
grams1
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.