Homemade kvass for okroshka made from bread
Origin of the recipe
Kvass is a traditional Slavic drink with a long history and is one of the oldest fermented beverages in Eastern Europe. Its origins date back to ancient times, and kvass was known in Rus' as early as the 9th and 10th centuries. These days, it's easy to find a variety of kvass to suit your taste—light and dark, sweeter and less sweet. Yet, nothing compares to real homemade kvass made from natural ingredients, without any additives. Make homemade kvass for okroshka, just like our grandmothers did!
What do you need for cooking?
Ingredients
-
Black bread
-
Water
-
Sugar
-
Dry yeast
-
Raisin
Kitchen utensils
- Knife
- Board
- Pot
- Baking tray
- Cup
- Gauze
- plastic bottle
Step-by-step recipe
Step 1:
Cut black bread into pieces and fry in the oven for 25 minutes at 200 degrees.
Step 2:
Place the crackers in a deep container and pour in 5 liters of boiling water.
Step 3:
Dissolve 3 spoons of sugar in a glass of warm water.
Step 4:
Add yeast to sweet water, mix well and leave for 20 minutes to activate.
Step 5:
Let the water and breadcrumbs cool and pour in the sourdough starter. Stir.
Step 6:
Cover the pan with gauze and leave for two days at room temperature.
Step 7:
Stir and strain the kvass through cheesecloth.
Step 8:
Add 3 tablespoons of sugar and stir.
Step 9:
Pour the kvass into bottles, add 10 raisins to each.
Step 10:
Close the bottles with lids and put them in the refrigerator for 24 hours.
Cooking tips
For kvass it is better to use Borodinsky bread.
Do not overcook the croutons.
Cool the water with breadcrumbs thoroughly – hot water will kill the yeast.
There is no need to wash the raisins before adding them to the bottles – they contain bacteria that make the kvass more potent.
Kvass needs to be brought to readiness in the refrigerator so that it does not ferment too much.
