Homemade Okroshka Kvass
4 servings
60 minutes
Homemade okroshka kvass is a traditional Russian drink used in making refreshing okroshka. Its history dates back to ancient times when kvass was the main summer drink in homes and taverns. This kvass is characterized by a rich bread aroma, light sourness, and pleasant sweetness created through the fermentation of rye bread, sugar, and fresh yeast. It perfectly complements the taste of okroshka, giving it a special zest and depth. Kvass can also be enjoyed on its own—chilled, it quenches thirst and refreshes on hot days. This homemade version is prepared with patience, but the result is worth it: a natural, aromatic, and truly lively drink that is an integral part of Russian culinary tradition.
1
Cut the rye bread into pieces and brown them in the oven.
- Rye bread: 400 g
2
Break into small pieces, place in a pot, and pour in 4 liters of hot water. Let it steep in a warm place for 1.5 hours.
- Rye bread: 400 g
- Water: 6.5 l
3
Strain the infusion, then pour 2.5 liters of hot water over the croutons again. Let it steep for another 1.5 hours.
- Rye bread: 400 g
- Water: 6.5 l
4
Strain the second infusion and combine it with the first.
5
Add sugar and diluted warm yeast solution.
- Sugar: 200 g
- Fresh yeast: 15 g
6
Leave the wort in a warm place to ferment for 12 hours.
7
Strain the obtained kvass, pour it into bottles, and chill.
