I just found where I can buy this bread on line.
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Is this the proper kind of bread that is used? It was listed under Borodino bread.
Maybe this is better. Black Rye bread.
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About Kvas

I found several kvass recipes especially for you. Unfortunately, my mom very rarely does it and usually uses the leaven from the store, but in your case it's easier to cook the recipes yourself.
try this, if you need I will give you another one.Recipe Bread kvass, simple
Ingredients:
1 roll of black bread "Darnitsky", "Village", "Ukrainian", "rye" or "Borodino" (about 600-700 grams).
350 grams of sugar
20 grams of fresh yeast
5-5, 5 liters of hot boiled water
Method of preparation:
Bread cut into cubes, put in a dry baking tray and put in a hot oven. Fry the crackers until brown. Cool a little and put the crackers in the pan.
Pour three liters of boiling water over the crackers. Close tight lid and leave to cool to room temperature.
Strain the cooled broth of bread through several layers of gauze.
Wash the remaining boiling water with the remains of the breadcrumbs. Pour the water into the pan, where steamed crackers and leave under the lid for an hour.
Strain the cooled water through gauze. Combine the two liquids. Important! Broth should be warm or even slightly hot.
Pour sugar into the liquid and dissolve yeast in it.
Cover the pan with a towel and leave in a place at the temple for the night.
In the morning, pour the kvass into bottles or jars with tight lids. Put in the refrigerator to cool.

How to make kvass at home
It is not always a fast process, but in any case it's not difficult to make homemade kvass - the ingredients are minimal, labor costs are small. And then kvass is made itself, without our intervention, we can only wait for a delicious result.
Kvass was made in ancient times and still do. And he won such popularity not only as a drink, quenching thirst, but also as a drink that is useful for our body. In Russia all people drank kvass, and poor people and the rich, believed that it adds strength and energy, is useful for digestion.
But what would it really be useful, you need to know the subtleties of cooking kvass at home.
Secrets of cooking homemade kvass
If you make bread kvass, it is important to know - the bread should be natural (flour, yeast, water). Newfangled supplements that are put, that it would, for example, be stored longer, can spoil the process of fermentation.
As a rule, bread is made from bread, and kvass is made from them. The color of the resulting drink will depend on the degree of rustiness of the biscuits. But in an effort to get a dark saturated color, remember that burnt biscuits will not only give color, but bitterness.
If you make kvass with yeast, then check them for freshness.
For fermenting kvass use glassware or metal (enameled without chips, stainless steel). Ready kvass can be poured into plastic bottles.
Raisins - this is also an important ingredient in the preparation of an invigorating drink, it enhances fermentation and makes it vigorous. The main thing is, do not wash the raisins before laying, as you will wash out the so-called wild yeast that are on the surface of the berries.
Sugar in kvass gives off carbon dioxide and makes the drink carbonated. But here, too, do not overdo it. After all, one of the advantages of kvass is its low caloric content, sugar, respectively, this calorie content increases. Therefore, everything should be in moderation, if we want to benefit from the drink, and I'm not going to quench with a very sweet kvass.
If we want to get kvass, and not brag, then the fermentation process must be stopped in time. Therefore, the fermentation period should not be more than 4 days, the ferment should be removed, and strained kvass should be put in the refrigerator.
It is recommended to store ready-made kvass in the refrigerator for no more than 7 days.
Although why keep it, not for this we did it. Drink this wonderful home made drink, it will not only quench your thirst, but will also benefit your body. But first it still has to be done.
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