Kvass with lemon and raisins

Kvass with lemon and raisins

700 g of rye bread, 6 liters of water, 300 g of sugar, 40 g raisins, 1 hour. L. citric acid or juice of ½ lemon, 5 g of yeast, diluted in half a glass of warm water with 1 tablespoon flour and 1 teaspoon sugar.

Rye bread cut into small pieces and dry in oven. Pour over bread, hot water, mix well. Cool the wort to a temperature of fresh milk and add yeast and leave for 12 hours.

Thereafter, the liquid drain and add sugar, raisins and lemon (available citric acid). Mix and leave for another 12 hours.

Then pour it into bottles, cork tightly and put into a cold place. Kvass will be ready in a day.

12 Comments Add yours

  1. This sounds very Interesting and tasty , this is something new to me.. had never heard about this 🙂 Thanks for sharing!


  2. Erica says:

    Wow, looks delicious! Thanks for sharing the recipe!


  3. Cori Large says:

    This sounds like a version of British Bread and Butter pudding or American Bread Pudding. Thanks!


  4. Lemon and citrus flavours are my favourite at the moment.


  5. Still, it's a drink 🙂


  6. Corina says:

    It sounds really interesting – I'd never heard of it before!


  7. Alice says:

    I've actually never made any type of bread before, this would be a good one to start with! Sounds delicious!

    xo, alice / T Y P E N U


  8. Lexagator says:

    What would you suggest mixing with Kvass for a end drink?



  9. It seems to me that kvass is best not to mix 🙂


  10. Anonymous says:

    Love this combination of flavors. The lemon & the raisins are probably so tasty together.

    – Cait | http://www.prettyandfun.com


  11. I've never heard of kvass before! It seems like an interesting combination – with the lemon and the raisins! – Amy @ http://thegiftedgabber.com


  12. Jay Colby says:

    I've never heard of kvass before but it sounds like an interesting combination.


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