Kvass is an ancient beverage consumed in Russia and throughout the Slovic regions. It is low alcohol, similar to beer, and is much loved. It is also used when making a traditional Borscht. This recipe takes several days to complete.
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- 1Preheat oven to 200 degrees F and spread bread cubes on a baking sheet; bake until the bread is fairly dried out, about 1 hour.
- 2In a large pot, bring 3 quarts of water to a boil, remove from heat, and stir in bread; cover with a clean towel and let rest in a cool, dark place for 8 to 10 hours.
- 3Pour the liquid through a fine meshed sieve, or strainer, and gently press bread to get the liquid (don't press too hard or your finished product will be cloudy).
- 4Mix the yeast with the warm water and a pinch of sugar; set aside and let proof 10 minutes.
- 5Stir into the strained liquid along with 1 cup sugar, stirring until sugar is dissolved; cover and let stand another 8 to 10 hours.
- 6Strain again and pour into a 1 gallon container; add raisins, cover tightly with plastic wrap and a rubber band.
- 7Let stand in a cool, dark place 4 to 5 days until the yeast sediment has settled to the bottom, leaving a clear liquid.
- 8Carefully pour the clear liquid into a clean container or individual bottles, trying not to disturb the yeast sediment.
- 9Chill well.
- 10VARIATIONS: add 2 tablespoons fresh mint leaves with the yeast and sugar. Or substitute 2 to 3 cups of berry juice for some of the water to give it a fruity flavor. It can also be served with the yeast sediment. This gives it a richer flavor and more vitamins.
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Nutritional Facts for Kvas or Kvass (Fermented Rye Beverage)
Serving Size: 1 (359 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 202.0
- Calories from Fat 13
- Total Fat 1.5 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 309.2 mg
- Total Carbohydrate 43.7 g
- Dietary Fiber 2.8 g
- Sugars 22.8 g
- Protein 4.1 g