Kvas-syrovets
Homemade bread kvas made from rye bread for drinking and traditional dishes
Ingredienti
- pane di segale400 g
- acqua3000 ml
- zucchero120 g
- lievito secco3 g
- uvetta30 g
- sale1 cucchiaino
Istruzioni
Cut the rye bread into cubes and dry in the oven until dark golden in colour.
Pour boiling water over the rusks, cover and leave to steep for 4–5 hours.
Strain the infusion, add sugar, raisins and yeast.
Leave at room temperature for 12–18 hours, until a light foam appears and a sweet-and-sour aroma develops.
Strain once more, pour into bottles, adding a few raisins to each.
Refrigerate for 8 hours; use as a drink or as an acidic base for borscht.
Altre ricette
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