Moscow-style shchi
Description
We are used to calling a soup made from fresh or sauerkraut "shchi." But "shchi" also refers to kvass. Let me offer you a recipe that describes how to make it. The drink is ready to serve.
Instructions
- 1
Step 1
First, we begin preparing the malt. To do this, thoroughly rinse rye and barley grains and soak them in cold water for 24 hours.
- 2
Step 2
Drain the water from the soaked grain and spread the grain in a thin layer on a baking sheet or in another container.
- 3
Step 3
In one to one and a half days, the first sprouts will begin to appear.
- 4
Step 4
After 4-5 days, our grain will look approximately like this.
- 5
Step 5
Grind the grains with sprouts through a meat grinder. For the soup, we will need one tablespoon each of barley and rye malt. The rest can be frozen.
- 6
Step 6
Mix buckwheat, rye, and wheat flour.
- 7
Step 7
Add the malt to the flour, mix and pour in 100 ml of boiling water. Stir, cover, and let the dough rest in a warm place for 3 to 5 hours.
- 8
Step 8
Dissolve honey in mint infusion.
- 9
Step 9
Place the dough into a container—a 3-liter jar—add the dissolved honey in mint infusion, and top up with warm water to fill the jar completely. Mix thoroughly. You can transfer it to a larger container. Cover with gauze and let the kvass ferment. For better fermentation, you may add a few grams of dry yeast. After 24 hours, the kvass should be bubbling. Strain the liquid into bottles, leaving the sediment behind, seal the bottles, and store in a cool place.