Rye kvass
6 servings
600 minutes
Rye kvass is one of the oldest Slavic drinks, a symbol of home comfort and traditions. Its origins date back centuries when rye bread was used to make a refreshing fermented drink. Kvass has a tangy, slightly sweet taste with bread notes and a subtle aroma of raisins. Due to natural fermentation, it is rich in vitamins and beneficial microelements, strengthening the body and improving digestion. This drink perfectly quenches thirst on hot days and is traditionally used in Russian cuisine as a base for okroshka and other cold soups. Its preparation requires patience, but the result is worth the wait – a refreshing, invigorating kvass with rich flavor will be a true decoration for any table.
1
Slice the rye bread and dry it in the oven until browned. Pour boiling water over the croutons in a glass or enamel container (metal containers oxidize), cover, and let sit for 4 hours.
- Rye croutons: 300 g
- Water: 3 l
2
Then strain the infusion, add yeast and sugar to the wort, mix well and cover with a napkin. Let it ferment for 12 hours.
- Kvass yeast: 25 g
- Sugar: 80 g
3
When the wort starts to foam actively, it should be poured into bottles with added raisins and tightly sealed.
- Raisins: 9 pieces
4
Hold for 3 hours at room temperature, then place in the cold for 3 days, after which the kvass will be ready.
