Bread Kvass
Homemade rye bread kvass for drinking or for traditional savory dishes.
Ingredients
- Rye bread400 g
- Water3000 ml
- Sugar120 g
- Dry yeast3 g
- Raisins30 g
Instructions
Cut the rye bread into cubes and dry it in the oven until dark golden.
Pour boiling water over the rusks, cover, and let infuse for 4–5 hours.
Strain the liquid and add sugar, raisins, and yeast.
Leave at room temperature for 12–18 hours until lightly foamy and pleasantly sweet-sour.
Strain again, bottle the kvass, and add a few raisins to each bottle.
Chill for 8 hours; use as a drink or as a sour base for borscht.
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