Kvas

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Servings: 6 Difficulty: Advanced
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A refreshing, effervescent fermented beverage made from stale rye bread and fresh mint
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Kvas

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 301.9

Description

This traditional Eastern European kvas is a refreshing, slightly sweet, and effervescent beverage that serves as both a drink and a base for cold soups like okroshka. Made by fermenting stale dark rye bread with sugar, raisins, and fresh mint, it develops a complex, earthy flavor with a light fizz. The process transforms humble ingredients into a delicious probiotic-rich drink. Perfect for hot summer days or as a unique accompaniment to hearty meals, this homemade kvas offers a taste of authentic international cuisine that is surprisingly simple to make with pantry staples.

Ingredients

Directions

  1. Preheat oven to 200&# 194;°F (95ðC).
  2. Cube the stale black bread and spread it on a baking sheet.
  3. Toast the bread in the oven for 1 hour until dry and crisp.
  4. Bring 6 quarts of water to a boil in a large pot.
  5. Drop the toasted bread cubes into the boiling water.
  6. Remove from heat, cover with a towel, and let sit at room temperature for 8 hours.
  7. Strain the mixture through a fine sieve, pressing firmly to extract all liquid from the bread. Discard the solid bread remnants.
  8. In a small cup, combine lukewarm water, active dry yeast, and 1/4 teaspoon of sugar.
  9. Stir to dissolve the yeast and let stand in a warm place for 10-15 minutes until the mixture doubles in volume and becomes frothy.
  10. Add the fresh mint leaves and the remaining sugar to the strained bread liquid.
  11. Stir well to dissolve the sugar completely.
  12. Pour the activated yeast mixture into the bread liquid and stir gently.
  13. Cover the container with a towel and let ferment at room temperature for 8-12 hours.
  14. Strain the mixture again through a fine sieve to remove any sediment or mint particles.
  15. Pour the liquid into a 1-gallon container and add the raisins.
  16. Cover the top with plastic wrap, secure with a rubber band, and place in a cool (not cold) spot for 4-5 days.
  17. Check daily; fermentation is complete when the raisins float and sediment has sunk to the bottom.
  18. Carefully pour off the clear amber liquid into clean bottles or a jug, leaving the sediment behind.
  19. Refrigerate until ready to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 301.9kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 557.3mg24%
Total Carbohydrate 55.6g19%
Dietary Fiber 3.1g13%
Sugars 5.7g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kvas, fermented, rye bread, mint, beverage, slavic, russian, probiotic, homemade, summer drink, okroshka base, stale bread, pumpernickel, yeast, raisins, non-alcoholic
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