Recipe

Russian Kvas Drink Recipe

Add Step-by-Step Photos	Shuga / All my dishes 1 year, 3 months ago A popular drink that is sold in Russia. It takes a about 4-5 days to make, but is worth the trouble for something different and refreshing. You can also use this for a soup stock for Borscht. I like it with Pizza. Prep:1000m Cook:45m Servings:8	Shuga
	homemade brew

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Ingredients

1 lb stale black bread or 1 lb stale pumpernickel bread

1 cup sugar

2 tablespoons raisins

2 tablespoons fresh mint leaves or 1 tablespoon dried mint leaves

2 tablespoons Active dry yeast

1/4 cup luke warm water

Jug or Bottles

Directions

Oven must be preheated to 200 degrees.

Cube the bread and then spread on a cookie sheet and place in oven for 1 hour.

Bring 6 quarts of water to a boil and drop in the bread.

Remove from heat, cover with a towel, and allow to sit at room temperature for 8 hours.

Strain through a fine sieve and press the juice from the bread.

Sprinkle the yeast and 1/4 teaspoon of sugar in the cup of lukewarm water and stir to dissolve the yeast completely.

Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume.

Add the mint leaves, and remaining sugar, stir well, then re-cover with the towel and set aside for 8-12 hours more at room temperature.

Again strain the mixture through a fine sieve. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom.

Pour off the clear amber liquid and re-bottle in a clean jug or bottles. Refrigerate until ready to use.

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