Easy Russian Kvas Recipe

"Or maybe Ukrainian, possibly both! Kvas a drink made of fermented rye or black bread, and is so popular it was called "communist Coca-Cola” during the time of the Soviet Union. It’s brown, fizzy, and irresistible; but unlike Coke, it’s got an ancient and distinguished history, appearing in some of Russia’s literary classics like The Brothers Karamazov. It’s a Slavic tradition that’s been passed on for at least a millennium and will keep you nice and cool on a sweltering summers day! The taste? Kind of like a yeastier version of an O'Douls. Its got a very low alcohol content - so low it's considered non-alcoholic."

Original is 24 servings

Metric US

I've Tried It

Ingredients

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10 quarts water (2 1/2 gallons)
9 slices (1 pound) rye bread (black, dark or rye bread)
1/4 to 1/2 cup raisins (a handful )

4 cups granulated sugar
1 1/2 tablespoons active dry yeast

Nutritional

Serving Size: 1 (449.4 g)
Calories 186.7
Total Fat - 0.7 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 109.5 mg
Total Carbohydrate - 44.3 g
Dietary Fiber - 0.8 g
Sugars - 35.2 g
Protein - 2.1 g
Calcium - 62.4 mg
Iron - 0.7 mg
Vitamin C - 0 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Fill a very large stock pot with the water and bring to a boil. If you don't have a big enough pot, you can use two large pots.

Step 2

Meanwhile, toast the bread slices TWO TIMES on the darkest toaster setting. Darker bread makes darker kvass.

You might want to put your toaster outside, otherwise you might set off your smoke alarm or get the house all smokey!

Step 3

When the water starts to boil, remove from heat. Add the raisins and toasted bread to the pot, place the lid on the pot, and let sit overnight or at least 8 hours.

Step 4

The next day, carefully remove bread, taking care not to break it up. Discard the bread.

Step 5

In a bowl, combine the sugar and yeast, then add them to kvas mixture. Mix well.

Step 6

Place the lid on the pot (or use plastic wrap to cover). Let sit at room temperature for an additional 6 hours, stirring ocassionally.

Step 7

After the 6 hours, scoop the raisins from the pot with a large slotted spoon and discard them. Using a very fine strainer or cheese cloth, pour the kvass into bottles. Place the lids on the bottles very loosely and refrigerate overnight.