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Russian Kitchen Recipes
 Kvas
Russian drink Kvas (Mint-flavored bread beer soup)
 Okroshka
Russian food Okroshka
 Russian salad
Russian food Russian salad
 Russian Borscht
Russian food Borscht
 Russian shashlik
Russian food Russian Shashlik
 Varenyky (Filled Dumplings)
Russian food Varenyky (Filled Dumplings)
 Russian Piroshki
Russian food Piroshki
 Blini
Russian food Blini
 Chai po-russki (Russian tea)
Russian drink Chai po-russki (Russian tea)
You are here > Home > Russian food. Recipe of Russian Kvas

Russian food. Kvas

Kvas is a traditional Russian beverage made from bread, yeast, water and different spices.
Bowl with smoking soup, a plate with fresh bread, sour cream, kvas - all this the original Russian meal, traditional Russian rural kitchen. A good piece of meat and cooked potato with a sauerkraut are usually added to this. Meat, soup, a potato sate, and kvas superb satisfies thirst in hot weather.

Kvas (Mint-flawored bred beer soup)

Amount Measure Ingredient
1 lb Stale black bread - or -
1 lb Pumpernickel bread, stale
1 c Sugar
2 tb Raisins
2 tb Mint leaves, fresh - or -
1 tb Dried mint leaves
2 tb Active dry yeast
1/4 c Luke warm water
Russian beberage Kvas
Serving Size : 2
**NOTE** Water must be hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours.

Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature.

Again strain the mixture through a fine seive. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom.

Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use.


Olga Thomas notes My notes: In Russia this is a beverage as well as cold soup stock.
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