Rye Bread Kvass

Submitted by Russian_Cuisine on Tue, 07/13/2010 - 22:53.


2 g (10 l) hot boiled water (70-80 C, 158-176 F)
1 lb dried rye bread slices
1 lb sugar
1 pack yeast
For better taste, add mint, raisins, and/or black currant leaves


Dry the rye bread slices in a warm oven, then cool.

Place in a large, deep glass or enameled dish, and cover with 1 g (5 L) hot water.

Let sit for 1-2 hours at room temperature. Stir 2-3 times.

Sift the liquid into a glass or enameled dish, keep it and the soaked slices.

Cover the soaked rye slices with the other 1 g (5 L) hot boiled water, and let sit 1-2 hours at room temperature.

Then, sift the liquid into the previously sifted liquid and keep it but not the rye remains.

Let cool to room temperature, add the yeast, sugar, and (optional) mint, raisins, and/or black currant leaves.

Let sit at room temperature for 8-12 hours, or overnight.

Sift, pour into bottles, and place in a cold place (or in a refrigerator) for 2-3 days.


This is a perfect drink for hot summer days and a base for many cold summer soups.