in Eastern Europe

Russian kvass

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Ingredients for 1 servings:

  • 20 g yeast
  • 2 liters of water
  • 250 g bread(s) (rye bread)
  • 100 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

The bread should be cut into thin slices and fried in a pan or oven until dark brown. Pour water over it and keep warm for 3-4 hours. Dissolve the yeast in the warm water and mix with the sugar. Strain the bread mixture, stir it into the yeast-sugar mixture, and let it steep in a warm place for 10 hours. When the kvass is ready, pour it into a bottle and store it in a cool place. The kvass is ready to drink after 3 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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