Bread kvass
4 servings
30 minutes
Bread kvass is an ancient drink with roots deep in Russian history. It was indispensable at peasant feasts, refreshing travelers and renowned for its invigorating sourness. The aroma of rye croutons, balanced sweetness, and a light yeast note make it not only tasty but also beneficial. Kvass perfectly quenches thirst and is used to prepare okroshka and other traditional Russian dishes. Over time, its recipe has remained unchanged, reminding us of the simplicity and wisdom of folk traditions. Homemade bread kvass is a living drink filled with the coziness and uniqueness of Russian cuisine.
1
Toast slices of black bread (half a loaf) in the oven until blackened.
- Rye (black) bread: 350 g
2
Boil water (5 l) and let it cool slightly.
- Water: 5 l
3
Place the crackers in warm water, add sugar and yeast.
- Rye (black) bread: 350 g
- Sugar: 3 glasss
- Kvass yeast: 1 tablespoon
4
Leave for 1.5–2 days in a cool, dark place.
5
Strain the fermented kvass, pour it into bottles, and place it in the refrigerator for 1 day.
6
You can add honey before use.