A naturally fermented bread beverage with a tangy, slightly sweet flavor, served ice-cold as a refreshing summer drink.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tall glass
Garnishes: mint sprig
Accompaniments: ice cubes
Instructions
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1
Toast rye bread slices until dark and crisp.
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2
Place in a large jar, pour boiling water over, and let cool to room temperature.
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3
Add sugar and yeast, stir well.
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4
Cover with cloth and ferment at room temperature for 24-48 hours.
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5
Strain through cheesecloth, add raisins, and bottle.
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6
Refrigerate and serve ice-cold.
Did You Know?
Kvass is so traditional that street vendors sold it from large yellow tanks throughout the Soviet era.
Chef's Notes
Equipment Tips
- large jar or pot
- cheesecloth
- bottles
Garnishing
mint sprig
Accompaniments
ice cubes
The Story Behind Kvass
Kvass is one of the oldest Slavic beverages, documented since the 10th century. In Belarus, homemade kvass from dark rye bread is a summer essential, naturally fermented to produce a mildly tangy, refreshing drink.
On the Calendar: Summer months, a daily refreshment.
Legacy: Kvass connects Belarusians to over a thousand years of bread-fermentation tradition.
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