Kvass
Kvass was a favorite drink of our ancestors. The earliest mention about kvass concerns to 988. Kvass is a delicious and useful beverage. It consists of carbo-hydrates, albumens, micro-elements, vitamins of group B. It is wonderful for quenching thirst on a sultry summer day. More over, it is digestive and rises appetite.
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For
4 liters of water you’ll need: 500 gr. brown (rye ) bread, 30-40 gr. yeast, 200 gr. sugar, 50 gr. raisins, 20 gr. fresh mint. If you want to cook more kvass use the following. For 10-12
bottles of kvass you’ll need: |
The technology of cooking is the same.
Slice brown bread, fry it in the oven until pieces are ruddy. Put rusks into the saucepan or into the small barrel, pour boiling water over it, close and let stand in a warm place for 3-4 hours. Then you have to filter this mixture. Add sugar, yeast and mint here. Stir very well. Cover the liquid with a cloth and set aside in a warm place for fermentation for 10-12 hours. When kvass starts frothing, it should be filtered again. Put raisins into each bottle and pour kvass into them. Cork them up thoroughly. Set bottles in a cold place or in the cellar. In 2-3 days your kvass will be ready.