[Sca-cooks] Kvas

[Dunbar, Debra]

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I have a recipe for kvas and was wondering if anyone had made it, comments
etc. I'm not particularly interested in drinking the stuff (although I'll
try it), but I have a Russian recipe for a meat and kvas soup that I'm told
isn't the same using beer (Ukrainian friend).  I don't have 1st source for
either of the 2 recipes BTW.

Kvas:
Take about 1lb of stale black or dark rye bread and put it in a 110 degree
oven for about an hour (should be very dry but not burnt).  Crumble the
bread into a bowl and pour 3 litres of boiling water over it.  Cover it with
a towel and leave it for about 8 hours

Strain the bread mush through a fine sieve lined with muslin pressing the
bread with a spoon to get out as much liquid as possible.  Toss the bread.

Sprinkle a packet of yeast and a big pinch of sugar over the water and stir
to dissolve.  Set aside until about 10 minutes(should be foamy)  Add 100g
sugar and stir in.  Cover with the towel again and let sit for 8-12 hours.

Srain liquid again as before.  Sterilize 5 1pint bottles.  Pourliquid into
each bottle until about 2/3 full then drop 4-5 raisins in each.  Cover tops
with plastic wrap secured with rubber bands and place in a cool dark place
for 3 days.  Raisins should have risen to the top and sediment to the
bottom.  Carefully pour off clear liquid into a bowl.  Discard sediment and
raisins, clean bottles and funnel kvas back into the bottle.  Seal bottles
and put into the fridge until ready to use.  They will keep for several
weeks in the fridge.

Supposedly people drink it cold with their dinners, but I really want it for
this soup.

Wrynne