Khlebny Kvas Kvass Recipes
KHLEBNY KVAS (KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Slice bread and toast in the oven. Place in a large pan and cover with 4 1/2 qts boiling water.
- Cover and leave to soak for 24 hours. Add yeast, sugar and the mint, stir well and leave to ferment in a warm place for 10-12 hours.
- Strain everything through a fine mesh strainer or cheesecloth. Pour into bottles, add the raisins equally and seal well.
- Leave to chill and rest for 4 days then use as soon as possible.
Nutrition Facts : Calories 222.1, Fat 1.4, SaturatedFat 0.3, Sodium 282.2, Carbohydrate 49.5, Fiber 2.7, Sugar 29.6, Protein 3.8
KVAS OR KVASS (FERMENTED RYE BEVERAGE)
Kvass is an ancient beverage consumed in Russia and throughout the Slovic regions. It is low alcohol, similar to beer, and is much loved. It is also used when making a traditional Borscht. This recipe takes several days to complete.
Provided by threeovens
Categories Beverages
Time P12DT1h
Yield 2 1/2 quarts, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees F and spread bread cubes on a baking sheet; bake until the bread is fairly dried out, about 1 hour.
- In a large pot, bring 3 quarts of water to a boil, remove from heat, and stir in bread; cover with a clean towel and let rest in a cool, dark place for 8 to 10 hours.
- Pour the liquid through a fine meshed sieve, or strainer, and gently press bread to get the liquid (don't press too hard or your finished product will be cloudy).
- Mix the yeast with the warm water and a pinch of sugar; set aside and let proof 10 minutes.
- Stir into the strained liquid along with 1 cup sugar, stirring until sugar is dissolved; cover and let stand another 8 to 10 hours.
- Strain again and pour into a 1 gallon container; add raisins, cover tightly with plastic wrap and a rubber band.
- Let stand in a cool, dark place 4 to 5 days until the yeast sediment has settled to the bottom, leaving a clear liquid.
- Carefully pour the clear liquid into a clean container or individual bottles, trying not to disturb the yeast sediment.
- Chill well.
- VARIATIONS: add 2 tablespoons fresh mint leaves with the yeast and sugar. Or substitute 2 to 3 cups of berry juice for some of the water to give it a fruity flavor. It can also be served with the yeast sediment. This gives it a richer flavor and more vitamins.
Nutrition Facts : Calories 202.1, Fat 1.5, SaturatedFat 0.3, Sodium 309.3, Carbohydrate 43.7, Fiber 2.8, Sugar 22.9, Protein 4.1
LIMONNY KVAS (LEMON KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Slice the lemons thinly and remove the seeds. Cover with 4 1/2 quarts boiling water in a large pot.
- Add the sugar and honey and leave to cool to room temperature.
- Add the yeast and leave to ferment in a warm place for 24 hours.
- Strain and pour into bottles together with the raisins distrbuted equally. Seal well, chill, and leave the lemon kvass to rest for 4 days.
Nutrition Facts : Calories 113.9, Fat 0.1, Sodium 1.8, Carbohydrate 31.5, Fiber 1.5, Sugar 27.6, Protein 0.5
VISHNYOVY KVAS (CHERRY KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cook the cherries in 4 1/2 qts water for about 1 hour and leave to cool to room temperature.
- Strain the juice, add the yeast and sugar, leave to ferment for 24 hours.
- Pour into bottles, add the raisins equally and seal tightly. Let the kvass chill and rest for 4 days before use.
Nutrition Facts : Calories 172.1, Fat 0.3, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 44.1, Fiber 3.5, Sugar 38, Protein 1.9
YABLOCHNY KVAS (APPLE KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring the apples, sugar, honey and cinnamon to a boil in 4 1/2 qts water, leave to cool to room temperature.
- Add the yeast, cover and leave to ferment for 24 hours.
- Strain the liquid, pour into bottles and add the raisins equally to the bottles.
- Seal well, chill and leave to rest for 4 days.
Nutrition Facts : Calories 129.7, Fat 0.2, Sodium 2, Carbohydrate 34.4, Fiber 2.5, Sugar 30.2, Protein 0.4
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