Kvass with raisins for okroshka
Description
The recipe won't take much time. Serve the kvass chilled so that the okroshka turns out cold and refreshing. Keep in mind that the longer the kvass stays in a sealed bottle, the more sour and carbonated it becomes. Thus, on the first day the drink is sweet, on the second slightly sour, and on the third noticeably tart.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy rye or black bread.
- 2
Step 2
Cut the black bread into cubes or strips. Toast in a dry skillet for about 3-4 minutes. You can fry them until deeply browned to give the kvass a richer color. Let them cool for about 10 minutes.
- 3
Step 3
Bring the water to a boil and cool it down to 30 degrees. Pour the croutons into a jar or pitcher and add the warm water.
- 4
Step 4
Add sugar or mix in floral honey, another sweetener.
- 5
Step 5
Add raisins of any variety. They are added to enhance fermentation and give the drink a soft flavor.
- 6
Step 6
Add the dry yeast and mix the contents of the container. Cover with a lid or a cotton towel and leave in a warm place for 1-2 hours.
- 7
Step 7
After the specified time, the breadcrumbs will swell, and bubbles of carbon dioxide will appear between them.
- 8
Step 8
After that, strain all the contents of the container through a fine sieve and pour into a bottle. Do not fill the bottle to the top, as carbon dioxide will form and cause it to bulge. Place the bottle in the refrigerator and chill for 2–3 hours.
- 9
Step 9
Pour the kvass into glasses or cups and serve. It will be slightly sweet and carbonated. If you leave it in the refrigerator for one day, it will become slightly sour; after two days, it will be more sour. Choose according to your taste.