Who said that kvass must be only bread? Initially, it was, but dozens of other variations appeared in ancient times. Each hostess tried to bring something of her own. One of the finds found in an old cookbook is apple kvass.
Step-by-step cooking recipe
Remove the middles from the apples and cut the fruits into large pieces.
Boil the water, add the apples and boil for 5 minutes.
Add sugar and cook for another 2-3 minutes.
Let the compote cool to room temperature.
Add yeast, stir and cover with gauze.
Leave the kvass for 12-14 hours at room temperature and then strain.
Bottle it and leave it in the refrigerator overnight.
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