Courtesy of Pavel, here’ is the kvass and okroshka recipe from his talk on how to make Kvass at home!
KVASS (Russian: “квас”)
Ingredients for 1 gallon:
- Water – 1 gallon
- Rye bread – 1/2 pound
- Sugar (e.g. cane) – 3/4 pound
- Raisins – handful
- Dry or fresh baking yeast – (1 1/2 tablespoons of dry or equivalent of fresh)
Instructions:
- Toast bread in oven (preheated to 425 F) for 20-30 minutes until really crispy.
- Add bread to cold water, heat until boiling, boil for 20 minutes
- Cover and let it rest for 1-2 days
- Remove bread leftovers from water, pour liquid to a jug, add sugar, raisins and yeast. Airlock is not mandatory, but can be used. Store in dark warm place for 1 week.
- Kvass can be carbonated with carbonation drops or sugar afterwards, usual proportions to be used.
- Drink cold after banya (sauna) or use in okroshka (traditional Russian cold soup for summertime)!
Bonus: okroshka recipe.
Equal parts of:
- Boiled potatoes
- Fresh cucumbers
- Boiled eggs
- Some meat (classic recipe is bologna sausage, but feel free to experiment)
- Half part of radish.
- Some dill and green onions.
Mix everything, add salt, pour kvass into mixture, add sour cream. Enjoy chilled!
