Cooking description:
Such kvass has a more pronounced taste than usual. It has mint notes and a black currant flavor. While kvass is being prepared, no more sugar should be added, so as not to get a sweet mash. It can be adjusted to the desired flavor after cooking. Kvass can be served as a drink or used for making okroshka.
Purpose: Summer
Main Ingredient: Sugar / Yeast
Dish: Drinks / Kvass
Geography of cuisine: Russian cuisine
Ingredients:
- Rye bread - 250 grams
- Yeast - 25 Grams (fresh)
- Mint - 6 Pieces (shoots)
- Leaves - 3 Pieces (black currant)
- Raisins - 1/4 Cup
- Sugar - 100 Grams
Servings: 10
How to cook "Kvass according to an old recipe"
Prepare all the necessary ingredients for making kvass according to an old recipe. If you use dry yeast, you need 2 times less.
Cut the rye bread into small pieces and dry in the oven at 180 degrees until dark brown.
Bring the water to a boil, pour it into a clean jar and add toasted bread cubes. Cover with gauze to keep out debris and let sit for 5 hours.
Strain everything through a fine sieve into another jar. Pour the liquid into a glass and dilute the yeast in it.
Pour the diluted yeast into a jar with strained infusion, add sugar and stir until smooth.
Add blackcurrant leaves to the jar.
Put mint shoots in a jar with future kvass and drown them. Cover the top of the jar with a thick cloth and place in a warm place for 12 hours.
Drain the liquid into another container, having previously filtered. Add raisins, cover and refrigerate for 3 days.
Remove raisins, add sugar to taste and serve.