Kvass has its roots in the traditions of Ancient Russia and has been known for more than a thousand years ago. Since then, recipes have been constantly changing, new cooking technologies have appeared, but the essence has remained almost unchanged. Homemade kvass from rye bread is still a classic.
Step-by-step cooking recipe
Cut the bread into cubes and put it in the oven for 15 minutes at 180 degrees.
Send the crackers to a clean, dry jar, add sugar and pour boiling water over everything.
Allow the workpiece to cool completely.
Dissolve the yeast in a glass of warm water and pour it into the workpiece.
Cover the jar with gauze and leave the kvass on the windowsill for 1.5-2 days.
Strain the drink and bottle it.
You can add some more bread and sugar to the billet, and leave to ferment for another 2-3 days for a brighter taste.
