Name: Barley Kvass
Prep time: 30 min
Cook time: 7380 min
Total time: 7410 min
Yield: 4
Cuisine: Russian
Ingredients: Barley grits - 400 g; Sugar - 100 g; Dry yeast - 4 tbsp.; Water - 2 l; Spearmint - to taste; Lemon - to taste; Caraway - to taste

Russian

Discover the secret to making homemade barley kvass! This recipe will allow you to create a drink with a rich, tangy cereal flavor. And the most interesting part is that you can control the color of the kvass by adjusting the degree of barley roasting: the browner the grains, the darker and deeper the shade of your drink will be. Get ready for an exciting culinary adventure that will give you a refreshing and aromatic kvass!

Arrange all the necessary ingredients on the table, measuring them out beforehand. Carefully sort and rinse the barley, then dry it thoroughly. Prepare cheesecloth and clean bottles for the future kvass.

Toast the pearl barley until it achieves an appealing golden hue. Then, cover it with water and simmer gently for approximately 1.5 hours. Afterward, strain the resulting liquid through several layers of cheesecloth to remove all grain particles.

Add sugar and caraway seeds to the decoction, and mix thoroughly. Cool the mixture to room temperature, then add the yeast. Leave the kvass in a warm place under a lid for two days to ferment. After this time, pour the finished kvass into bottles and refrigerate for another three days to allow it to infuse and develop its perfect flavor.

Serve the chilled kvass in tall glasses, garnishing it with fresh fruit or a fragrant sprig of mint for an extra touch of charm.

Barley Kvass

International

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Kvass from Dried Apples

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Sea buckthorn juice

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Watermelon Cocktail

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Barley Kvass

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