Name: Recipe for kvass "like in the USSR" from a barrel
Prep time: 1500 min
Cook time: 30 min
Total time: 1530 min
Yield: 14
Cuisine: Ukrainian
Ingredients: Drinking water - 7 l; Rye crackers - 300 g; Sugar - 260 g; Raisin - 100 g; Rice - 100 g; Fresh yeast - 10 g

The recipe for kvass "like in the USSR" from a barrel has already become truly legendary. The older generation, who still remember how delicious draft kvass was, have described this truly magical beverage of their youth so vividly to their children that it seems everyone wants to try it, from young to old. This desire becomes especially strong in the summer, in the heat, when you so want to feel the sweet and sour refreshing taste of that very kvass. And that's when you can take our recipe, prepare the drink at home, and enjoy it immensely. Because the kvass turns out really "like in the USSR," just as fragrant, light, and tasty.

First you need to caramelize the sugar. Place it in a small, thick-bottomed saucepan and place on the stove. Turn the heat to low to medium-low.

Let the sugar melt and stir the pan from side to side until the caramel turns golden brown. Make sure it doesn't burn.

At the same time, heat the water for kvass in a large saucepan until warm.

Pour the prepared caramel into warm water in a thin stream. Stir until a light syrup has a nice golden color. Remove from heat.

Rinse the kvass rice thoroughly, changing the water until it becomes clear. Place on a sieve. Sort the raisins, but do not wash them: this will retain the yeast bacteria necessary for fermentation on the surface of the berries.

Add rye crackers, as well as prepared rice and raisins, to the pan with the syrup. Add crushed fresh yeast. Mix everything thoroughly with a long spatula or spoon.

Cover the pan with the kvass preparation with a clean towel and leave in a warm place (at a temperature not lower than 25 °C) for 24 hours. Do not stir.

After the specified time has passed, strain the kvass into a clean saucepan through 2 layers of gauze. Leave for 1 hour to allow any excess to settle, then pour into bottles or large jars. Close bottles or jars. Place in the refrigerator for storage.

The leaven remaining in the pan (all or part of it) can be saved and used 1-2 more times to prepare a new portion of kvass. In this case, there will be no need to add rice and yeast.

Recipe for kvass "like in the USSR" from a barrel

Ukrainian

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Recipe for kvass "like in the USSR" from a barrel

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Recipe for kvass "like in the USSR" from a barrel

About This Recipe

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Ingredients List

Nutrition Facts

Daily Values

Preparation Steps

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Enjoy your meal!

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