🌍 Eastern European recipesDrink
Kvass
By Groceree
Also known as Bread Kvass
Dark rye bread toasted and steeped in hot water, then lightly fermented with sugar, yeast and raisins into a tangy, slightly fizzy, barely alcoholic drink. Sold from street tanks across Russia and Ukraine in summer.
Last updated
- Servings
- Makes about 2.5 litres
- Prep
- 20 min
- Cook
- 25 min
- Total
- 1 day 1 h
Ingredients
rye bread400 g
water3 l
caster sugar150 g
dried yeast1 tsp
raisins30 g
mint (optional)4 sprigs
Instructions
- 01
Heat the oven to 180°C. Slice the and toast the slices until very dark and dry, about 20 minutes.
- 02
Bring the to the boil. Put the in a large pot or heatproof jar, pour the over, cover, and leave for 6 to 8 hours.
- 03
Strain, pressing the lightly. Stir in the until dissolved.
- 04
When the liquid is lukewarm, stir in the and the , if using, cover with a cloth, and leave at room temperature for 12 to 24 hours until it bubbles.
- 05
Strain into plastic bottles or swing-top bottles, leaving 3 cm of space at the top, add a few of the to each, seal, and leave at room temperature for 6 to 12 hours, until a plastic bottle feels firm when squeezed.
- 06
Refrigerate, open each bottle briefly once a day to release the gas, and drink within a week, well chilled.
Notes
- The darker you toast the bread, the darker and richer the kvass.
- Kvass is also the base of okroshka, a cold summer soup.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 14 g
- Fat
- 0 g
Estimated from the ingredients.
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