Invigorating kvass
Origin of the recipe
The origins of kvass go back centuries. The first mentions of the drink, a fermented cereal, appear in ancient Egyptian documents, and traces have been found on pottery shards dating back to the 4th century BC. Generally, kvass dates back to around the same time that people discovered the use of reusable leavening agents (such as sourdough). The appearance of kvass in Rus' is traditionally dated to 989, when Grand Duke Vladimir I reportedly distributed kvass, along with other treats, to the people during the Christianization of Kievan Rus'. The Slavs developed a love for kvass, largely due to its ease of preparation and the availability of ingredients. By the end of the 15th century, more than 500 varieties of this refreshing and invigorating drink were common in Rus'. Since then, kvass has been one of the most beloved and beneficial traditional beverages.
What do you need for cooking?
Ingredients
-
Water
-
Sugar
-
Instant coffee
-
Citric acid
-
Live yeast
Kitchen utensils
- Spoon
- Pot
- Lid
- Bottle
- Containers for ingredients
Step-by-step recipe
Step 1:
Boil water and add sugar to it.
Step 2:
When the sugar has dissolved, add the coffee and stir.
Step 3:
Cover and let cool to room temperature.
Step 4:
After cooling, add citric acid and yeast.
Step 5:
Stir and leave for 40 minutes.
Step 6:
Pour into bottles and refrigerate for at least 12 hours.
Cooking tips
You can substitute chicory for coffee. This will reduce the invigorating effect, but will have little effect on the taste.
Instead of 30 g of fresh yeast, you can use 10 g of dry yeast (1 g of dry yeast is equivalent in weight to 3 g of live pressed yeast).
