kvass for cold soup at home
Description
The recipe won't take much time. You can prepare this kvass in advance and store it in the refrigerator. It's wonderfully refreshing on a hot day and also makes an excellent base for preparing okroshka, a dish many people love. Every homemaker has her own version of this dish—some prefer vegetable okroshka, while others like it with meat products. Making kvass is very simple, but it does require some time, so we recommend being patient. Ready to serve.
Instructions
- 1
Step 1
1. Cut rye bread into small pieces and place them in a preheated oven at 180 degrees until fully dried. First, prepare the starter: put dried bread cubes into a liter jar up to half its volume, pour half a liter of boiling water over them, add sugar, and let cool to room temperature. Then add yeast. Leave it for 3 days. Set aside the remaining dried bread cubes for the kvass.
- 2
Step 2
2. Take two three-liter jars, divide the remaining crackers equally, add 4 tablespoons of sugar to each, and pour boiling water halfway.
- 3
Step 3
3. To the mixture cooled to room temperature, add an equal amount of starter culture, cover with lids, and leave to ferment for two days.
- 4
Step 4
4. After two days, strain the kvass through cheesecloth, discard the bread mixture, and pour the liquid back into the jars. Into two glasses, pour warm boiled water, add 7 tablespoons of sugar to each, and stir until dissolved. Pour one glass into each jar, leave for another day at room temperature, then transfer to the refrigerator for another 24 hours. The kvass is ready!