- Author Brandon Turner turner@palatabledishes.com.
- Public 2023-12-17 01:37.
- Last modified 2025-01-24 11:11.
Bread kvass has always been a popular drink. There are a great variety of cooking recipes. Previously, kvass was brewed by peasants, merchants, and boyars. Bread kvass is varied in taste, aroma, and refreshing properties.
Necessary products for making kvass:
- 0.5 kg of stale black bread;
- 2.5 liters of water;
- 100 grams of sugar;
- 30 g raw baker's yeast;
- dried grapes.
Method of making bread kvass:
- Take the bread and break the pieces with your hands, pour it onto a baking sheet, place in the oven over medium heat and watch that the bread does not burn, but it turns out to be croutons.
- Take a saucepan of a suitable size, pour in the required amount of water, put it on fire and let it boil.
- Remove the ready-made crackers from the oven, pour into a saucepan with boiling water, stir and set aside in a warm place for 4 hours.
- When the crackers are infused with water, drain through a fine sieve.
- Now pour sugar into this infusion, grind the yeast, shake with a whisk and set aside for souring for 3 hours. Pour the prepared starter culture into jars with screw caps, put 2-3 dried berries in each jar and leave open until active bubbles appear.
- And now we close the jars tightly with lids and put them in the refrigerator or cold basement.
- The next day, our masterpiece will be ready.
- Such kvass can be used to quench thirst, make okroshka and other cold vegetable soups. Bon Appetit!
