[Sca-cooks] Kvas

[Elaine Koogler]

I first encountereed kvas in Russia many years ago, and really liked it...I much
preferred it to beer (ok, you beer mavens, please don't start throwing things at
me...I bruise easily!!).

At any rate, last year, shortly before Pennsic, I experimented with making
some...don't have the recipe anymore as it got lost along with all the rest of
my mail files when I lost my job...but IIRC it was very similar to what you
describe here.  It wasn't bad...actually fairly close to what I remember.

Don't know if this helps, but hopefully it does!

Kiri

"Dunbar, Debra" wrote:

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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
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