Payson
07-01-2005, 09:42 AM
Hey, just thought this would be interesting to try. It's from a Russian recipe site I subscribe to and it's author is documented so I hope I'm not overstepping my bounds by posting it... Other recipes from Olga have been fantastic! I'll let you know how it turns out!
Dear friends,
I hope very much that you are fine.
I would love to suggest you a Russian summer drink, which is a bit
specific for many foreigners ;-) But in my opnion kvas has the best
refreshing taste for summer heat.
If you have a lot of stale bread left, you have to test this recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Kvas
400 g black bread
3 l water
several raisins
1/2 tsp yeast
3-4 tbsp sugar
1/2 c sour berry juice
crushed mint
If some of the units look unfamiliar to you, use the conversion chart
at http://www.ruscuisine.com/cooking-recipes/measures.php
Slice the larger pieces of bread thinly and let the bread roast in the
oven until it`s completely dry and gives a strong smell of rye.
Put in a large utensil, pour over the boiling water. Dont`t mix. Let
stand for at least 3 hours, or overnight (in a cool place).
Strain off the bread through a cloth, try not to disturb the bread
too much, so it would not give off the gluten into the liquid.
Heat the liquid to a lukewarm, add the yeast, mint and berry juice
and let stand for 6-8 hours approximately, covered with a towel. Kvas
has to be monitored at this point. When a thin layer of bubbly froth
appears on the surface, pour it into bottles through a cloth, drop a
raisin into each bottle and cork the bottles well. Put into a cool
place (2 C is best) for at least 2 days.
MMMMM
Bon Appetit!
Olga.
Dear friends,
I hope very much that you are fine.
I would love to suggest you a Russian summer drink, which is a bit
specific for many foreigners ;-) But in my opnion kvas has the best
refreshing taste for summer heat.
If you have a lot of stale bread left, you have to test this recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Kvas
400 g black bread
3 l water
several raisins
1/2 tsp yeast
3-4 tbsp sugar
1/2 c sour berry juice
crushed mint
If some of the units look unfamiliar to you, use the conversion chart
at http://www.ruscuisine.com/cooking-recipes/measures.php
Slice the larger pieces of bread thinly and let the bread roast in the
oven until it`s completely dry and gives a strong smell of rye.
Put in a large utensil, pour over the boiling water. Dont`t mix. Let
stand for at least 3 hours, or overnight (in a cool place).
Strain off the bread through a cloth, try not to disturb the bread
too much, so it would not give off the gluten into the liquid.
Heat the liquid to a lukewarm, add the yeast, mint and berry juice
and let stand for 6-8 hours approximately, covered with a towel. Kvas
has to be monitored at this point. When a thin layer of bubbly froth
appears on the surface, pour it into bottles through a cloth, drop a
raisin into each bottle and cork the bottles well. Put into a cool
place (2 C is best) for at least 2 days.
MMMMM
Bon Appetit!
Olga.