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Russian · Drinks
Delicious Bread Kvass
Traditional homemade kvass made with Borodinsky bread, raisins, and dry yeast. A wonderfully refreshing drink for hot summer days.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Trim off the crusts with seeds and cut the bread into arbitrary cubes
2
Toast in a preheated oven at 180°C for 20 minutes
3
Pour 3 liters of boiling water over the bread croutons and let cool until lukewarm
4
Strain through a colander and four layers of cheesecloth, squeezing out the bread (it is no longer needed)
5
Add sugar, yeast, and raisins. Cover loosely and leave at room temperature for 8–12 hours
6
Pour into bottles, leaving 3–4 cm of headspace at the top so the carbonation has room to build
7
Cap tightly and refrigerate for 10–12 hours. During this time, the kvass will become pleasantly fizzy and fully chilled
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