Post by Jaga on Sept 6, 2010 17:54:02 GMT -7
I loved this drink. We drank it in Lithuania all the time!
Kvas (Mint Flavored Bread Beer) Recipe
cookeatshare.com/recipes/kvas-mint-flavored-bread-beer-317968
1 lb Day-old black bread or possibly danish pumpernickel
2 Tbsp. Active dry yeast
1 c. Sugar
1/4 c. Lukewarm water (110 - 115F)
2 Tbsp. Fresh mint leaves -or possibly-
1 Tbsp. Crumbled dry mint
2 Tbsp. Raisins
Directions
"For drink the peasant diet had kvas, that was much like the 'small beer' of Western Europe. It could be made from grain and malt, but was often made from leftover dark bread soaked in warm water and allowed to ferment for a few hrs; sugar, fruit or possibly honey was customarily added as a sweetener. The finished brew could be drunk on the spot or possibly bottled for later use; in some households a part of the brew served as a fermented stock for soups. Homemade kvas is somewhat effervescent and only slightly alcoholic. It has never enchanted many non-Russians, but it had an important place in the peasant diet. It was cheap and the yeast suspended in it, like the vegetables in shchi [cabbage soup] or possibly borshch [beet soup], formed a nutricious supplement to a limited diet."
Preheat the oven to 200F. Place the bread in the oven for about 1 hour, or possibly till it is thoroughly dry. With a heavy knife, cut and chop it coarsely. Bring 6 qts of water to a boil in an 8-qt casserole and drop in the bread. Remove from heat, cover loosely with a kitchen towel, and set it aside for at least 8 hrs. Strain the contents of the casserole through a fine sieve set over another large pot or possibly bowl, pressing down hard on the soaked bread with the back of a large spoon before discarding it.
Sprinkle the yeast and 1/4 tsp. of the sugar over the 1/4 c. of lukewarm water and stir to dissolve the yeast completely. Set aside in a hot, draft-free spot (such as an unlighted oven) for about 10 min, or possibly till the mix almost doubles in volume. Stir the yeast mix, the remaining sugar and the mint into the strained bread water, cover with a towel, and set aside for at least 8 hrs.
Strain the mix again through a fine sieve set over a large bowl or possibly casserole, then prepare to bottle it. You will need 2 - 3 qt-sized bottles, or possibly a gallon jug. Pour the liquid through a funnel 2/3 of the way up the sides of the bottle. Then divide the raisins among the bottles and cover the top of each bottle with plastic wrap, secured with a rubber band.
Place in a cold - but not cool - spot for 3 - 5 days, or possibly till the raisins have risen to the top and the sediment has sunk to the bottom.
Carefully pour off the clear amber liquid and re-bottle it in the washed bottles. Chill till ready to use. Although Russians drink kvas as a cool beverage, it may also be used as a cool-soup stock in okroshka
[chilled vegetable soup with meat] or possibly botvinia [green vegetable soup with fish].
Makes 6 c..
Kvas (Mint Flavored Bread Beer) Recipe
cookeatshare.com/recipes/kvas-mint-flavored-bread-beer-317968
1 lb Day-old black bread or possibly danish pumpernickel
2 Tbsp. Active dry yeast
1 c. Sugar
1/4 c. Lukewarm water (110 - 115F)
2 Tbsp. Fresh mint leaves -or possibly-
1 Tbsp. Crumbled dry mint
2 Tbsp. Raisins
Directions
"For drink the peasant diet had kvas, that was much like the 'small beer' of Western Europe. It could be made from grain and malt, but was often made from leftover dark bread soaked in warm water and allowed to ferment for a few hrs; sugar, fruit or possibly honey was customarily added as a sweetener. The finished brew could be drunk on the spot or possibly bottled for later use; in some households a part of the brew served as a fermented stock for soups. Homemade kvas is somewhat effervescent and only slightly alcoholic. It has never enchanted many non-Russians, but it had an important place in the peasant diet. It was cheap and the yeast suspended in it, like the vegetables in shchi [cabbage soup] or possibly borshch [beet soup], formed a nutricious supplement to a limited diet."
Preheat the oven to 200F. Place the bread in the oven for about 1 hour, or possibly till it is thoroughly dry. With a heavy knife, cut and chop it coarsely. Bring 6 qts of water to a boil in an 8-qt casserole and drop in the bread. Remove from heat, cover loosely with a kitchen towel, and set it aside for at least 8 hrs. Strain the contents of the casserole through a fine sieve set over another large pot or possibly bowl, pressing down hard on the soaked bread with the back of a large spoon before discarding it.
Sprinkle the yeast and 1/4 tsp. of the sugar over the 1/4 c. of lukewarm water and stir to dissolve the yeast completely. Set aside in a hot, draft-free spot (such as an unlighted oven) for about 10 min, or possibly till the mix almost doubles in volume. Stir the yeast mix, the remaining sugar and the mint into the strained bread water, cover with a towel, and set aside for at least 8 hrs.
Strain the mix again through a fine sieve set over a large bowl or possibly casserole, then prepare to bottle it. You will need 2 - 3 qt-sized bottles, or possibly a gallon jug. Pour the liquid through a funnel 2/3 of the way up the sides of the bottle. Then divide the raisins among the bottles and cover the top of each bottle with plastic wrap, secured with a rubber band.
Place in a cold - but not cool - spot for 3 - 5 days, or possibly till the raisins have risen to the top and the sediment has sunk to the bottom.
Carefully pour off the clear amber liquid and re-bottle it in the washed bottles. Chill till ready to use. Although Russians drink kvas as a cool beverage, it may also be used as a cool-soup stock in okroshka
[chilled vegetable soup with meat] or possibly botvinia [green vegetable soup with fish].
Makes 6 c..
