Kvass in Russia has always been considered a traditional drink; any housewife knew how to prepare it. You could drink kvass all the time: before and after work to quench your thirst, before and after meals, etc. There are a great many recipes for its preparation. But the most common and everyone's favorite is kvass made from rye flour.
It is necessary
-
- For kvass from rye flour:
- ½ cup sugar
- 0.5 kg rye flour
- 8 l of water
- 15 g fresh yeast.
- For kvass from rye bread with breadcrumbs:
- ½ loaf of bread (for crackers)
- Rye flour
- sugar
- 30 g yeast
Instructions
Step 1
Dissolve yeast in warm water and leave to expand.
Step 2
Pour boiling water over rye flour and knead the dough to get the consistency of thick sour cream. Let the dough cool to about 35 degrees.
Step 3
Then dilute with boiled warm water, add sugar and risen yeast. Mix everything and leave until fermentation for about a day.
Step 4
Then strain and refrigerate for two days.
Step 5
You can diversify this recipe and make kvass from fried rye bread. First, prepare bread crumbs. Fry them until the color you want to get kvass. If the bread is well roasted to a dark crust, you will get a dark kvass with a rich taste, and slightly toasted crackers will give the kvass a light color.
Step 6
Put a tablespoon of rye flour, a tablespoon of sugar and fresh yeast in a three-liter jar. Fill everything with warm water and leave until the fermentation process begins. Wait until a head of foam appears on top. Add some more sugar to taste, toasted crackers and add warm water to the mixture. Do not forget to leave a place for fermentation, this is about the beginning of the narrowing of the can.
Step 7
Cover the container with a thick cloth and place it on the tray so as not to stain the table with dripping droplets during fermentation.
Step 8
It is best to store a jar of kvass in a cool place for about 2 days. When it gets the color you want, strain it through cheesecloth and put it back in a cool place. You can already drink such a drink.
