Kvas Recipe


Since ancient times Russians are very fond of kvas. Kvas (also written as kvass) is a national Russian drink for more than one thousand years. Kvas is produced by fermentation, and usually made of bread, sugar, water, yeast. Kvass can be prepared in different ways, but the basis remains the same. There are various supplements, such as lemon, raisins, spices, etc.

Bread kvass

Ingredients: half a loaf of rye bread, 3 liters of boiled water, 25-30 g of dry yeast, half a cup of sugar and raisins.

Preparation: cut the rye bread into pieces. Put them in a row on a baking sheet and put in a slightly heated oven, dry bread for about 15-20 minutes.

Put the dried bread in the three-liter jar and pour boiled water in it. Add three tablespoons of sugar and leave for cooling. Stir dry yeast in a glass of warm water. When the water in the jar has cooled to about 36-37 degrees, pour the stirred yeast into the jar and mix thoroughly. Cover the jar with a lid or saucer and put it in a warm place for 2 days.

In the process of fermentation during two days, the sugar under the action of yeast turns into alcohol, and carbon dioxide under the effect of lactic acid bacteria turns into lactic acid. That is why the drink will contain some amount of alcohol, much like in kefir, i.e. 1-2%.

After two days of infusion filter it carefully using a fine sieve or cheesecloth to completely separate the grounds. Put the grounds into a separate jar and place into refrigerator, you can use it later to prepare another portion of kvas.

Add sugar in the filtered infusion, and mix it well to dissolve it. Add well-washed raisins to the infusion and leave it at room temperature for another half a day. After that spill it in bottles and carefully put the lid on. Kvass should be closed very tightly. Put the bottles of kvas in refrigerator. You can drink kvass on the next day.

The grounds you placed into refrigerator earlier are ready to ferment; it can be used for another portion of kvas. Instead of using yeast and bread, add 4 tablespoons of the grounds. Further, do all as in the recipe: draw for two days, filter, add sugar and raisins and draw again and put the bottles of kvass into fridge. The grounds should be updated, i.e. while preparing the next portion of kvas, you should use the grounds of the last prepared portion.

Honey kvass

Ingredients: 5 liters of water, 400 g of honey, 1 lemon, 400 g of raisins, 8 g of yeast, 1 tablespoon of rye flour.

Preparation: Cut lemon in thin slices, add honey, raisins and pour 4 liters of cold boiled water. Add the yeast and flour, and mix it. Draw the kvas for a day. Then you can take 1 liter of kvas every day to drink it. Add 1 liter of boiled water in return of 1 liter of kvas you have taken.

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