[Sca-cooks] OT/OOP Kvass Recipe

Susan Lin susanrlin at gmail.com
Mon Feb 22 07:24:39 PST 2010

I also have a recipe to make it with rye bread and not just the flour/malt.
One of our brewers made it for Mid-Winter 2008 for my Russian Feast &
Zakuska table.

The brewer then used the left over "mash" to make bread that was very tasty.

I have a couple other (probably non-period) recipes for making it with


On Mon, Feb 22, 2010 at 7:35 AM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

> "A very refreshing Russian beverage which is made in many Russian
> households about once a week.
> " 'With eight quarts water take 1 1/2 lbs. malt, 1 lb. rye flour, 1 1/2
> lbs. sugar, 1/8 of a lb. mint leaves, half pepper pod, and half cake of
> yeast. Mix the malt and flour with boiling water and make a thick dough. Put
> into barely warm oven and leave for the night.
> " ' Next day dilute dough with eight quarts boiling water and pour into a
> wooden tub. Let stand for 12 hours, then pass through a cloth. Pour one
> quart into an enamel saucepan, put on fire, add 1 1/2 lb. sugar and an
> infusion made with the mint leaves (resembling weak tea). Boil once, then
> take off fire, cool until just warm, and add the yeast previously diluted
> with one cup of this same warm liquid. Let stand in a warm place until it
> begins to ferment; then pour into the rest of the kvass in the wooden tub,
> and let it stand until bubbles appear. Prepare clean bottles, putting one
> malaga raisin into each; pour in the kvass, cork the bottles, tie the corks
> with string to the neck of the bottles, and keep in a warm place for a day
> or two. Then put in a cold cellar.' --R.C.B."
> I can't find R.C.B. [Russian Cookery Book? -- just a guess] listed in the
> bibliographical source appendix, but this is published in Andre L. Simon's
> "Concise Encyclopedia Of Gastronomy", Harcourt, Brace, New York, 1952, ISBN
> 0-87951-134-6
> My recollection of actually making this stuff was that we had a couple
> bottles explode, and it was really, really good at about two weeks old, then
> dropped in quality fairly rapidly.
> On the other hand, it's a really good recipe to start with if you're
> playing around with infusion mashes and just wrapping your head around the
> concept of throwing boiling water over grains, which many people assume
> won't work or will destroy the grain. Which it can, but this assumes that
> "no thermometer = uncontrolled, random conditions," which is not necessarily
> a valid assumption.
> Adamantius
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
>                        -- Rabbi Israel Salanter
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