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Russian · Drinks
Homemade Rye Bread Kvass
A refreshing homemade kvass with a lively texture and a well-balanced bread flavor achieved through natural fermentation.
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Ingredients
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COMPONENT to taste
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Trim the crusts off the Borodino bread and bake them in the oven for about 15 minutes until they become croutons.
2
Next, put the bread into a jar, pour hot water over it, cover with cheesecloth, and leave it to steep at room temperature for 24 hours.
3
The next day, strain the starter, pour it into a 3-liter jar, add boiled water, along with the raisins, 150 g of sugar, and a pinch of yeast.
4
Now just stir everything together, keep the jar indoors for a day, then bottle the kvass and chill it in the refrigerator for a few hours.
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