Traditional Russian Kvass
Discover the rich and refreshing taste of **Traditional Russian Kvass**, a naturally fermented beverage rooted in centuries of Slavic culinary heritage. Made from simple, wholesome ingredients like **toasted dark rye bread**, **yeast**, and **raisins**, this lightly carbonated drink boasts subtle hints of malty sweetness and tangy complexity. Optional additions like **fresh mint leaves** and **lemon zest** add a modern twist to its earthy flavors. With minimal hands-on preparation time, the process involves allowing the bread to steep and ferment, creating a probiotic-rich drink that's perfect served chilled on a warm day. Whether enjoyed as a unique alternative to soda or as a companion to hearty meals, this traditional kvass recipe captures the essence of old-world charm and natural goodness. Learn how to make this authentic Russian beverage at home and savor its timeless appeal!
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Recipe Information
Ingredients
- 250 grams dark rye bread
- 2 liters boiling water
- 150 grams sugar
- 1.5 teaspoons active dry yeast
- 50 grams raisins
- 5 leaves fresh mint leaves (optional)
- 1 teaspoon lemon zest (optional)
Instructions
Preheat your oven to 180°C (350°F). Slice the dark rye bread into thick slices and place them on a baking tray.
Toast the bread in the oven for about 15 minutes, or until the slices are deep golden brown and crispy, but not burnt.
Place the toasted rye bread pieces in a large, heatproof bowl. Pour the boiling water over the bread, making sure all pieces are submerged.
Allow the bread to soak in the boiling water for 8 hours or overnight, until completely softened.
Strain the liquid through a fine-mesh sieve lined with cheesecloth into another large bowl or saucepan to remove all bread particles.
Dissolve the sugar in the strained liquid by stirring thoroughly.
Add the active dry yeast by sprinkling it over the liquid surface and let it sit for 10 minutes, then gently stir to combine.
Add the raisins to the mixture, along with mint leaves and lemon zest if using, for additional flavor.
Cover the bowl with a clean cloth and let it ferment in a warm place for 8-12 hours, during which it should start to become lightly carbonated.
Strain the kvass again into clean bottles, distributing the raisins evenly among them. Securely cap the bottles.
Allow the kvass to condition at room temperature for another 3-5 days, checking for carbonation build-up by gently opening the bottle cap to release pressure.
Once the kvass is carbonated to your liking, refrigerate it to halt fermentation. Serve chilled.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 322.5 g | 117% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 184.0 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
