Kvass
Kvass: Russia's ancient bread drink — a lightly fermented, barely-alcoholic rye-bread brew, sold from street barrels in summer and used in the cold soup okroshka. Origins: Slavic households have brewed kvass for over a thousand years; it appears in chronicles of Kievan Rus'.
What it is
Kvass: Russia's ancient bread drink — a lightly fermented, barely-alcoholic rye-bread brew, sold from street barrels in summer and used in the cold soup okroshka. Origins: Slavic households have brewed kvass for over a thousand years; it appears in chronicles of Kievan Rus'. Made from: dark rye bread, water, sugar, mint or fruit, and a yeast or sourdough starter. How it's made: 1) Toast rye bread; soak in hot water. 2) Add sugar and starter; ferment 2-3 days. 3) Strain, bottle, chill. Served: ice-cold from tanks and barrels, or as the base of okroshka. Flavor: malty, tangy, gently sweet — bread soda. Strength: 0.5-1.5% — a soft drink in practice. Culture: every Russian summer street once had its yellow kvass barrel. See also: Russian Vodka, Medovukha.
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