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Print this Recipe    Kvas 02

Kvass
(all measurements are British imperial)

1 lb black bread
2 1/2 quarts boiling water
1/2 oz yeast
1/4 lb sugar
sprig mint
1/2 oz sultanas

Cut the bread in cubes and dry in a very slow oven for 1-2 hours.
Be careful not to let it burn. Put the rusks in a bowl and pour in
the boiling water. Cover with a cloth and leave for 3-4 hours.
Strain through muslin and add the yeast, sugar and mint. Cover with
a cloth and leave for 5-6 hours. When the kvass starts to foam
strain it through muslin again and put it in bottles. Add a few
sultanas to each bottle. Soak the corks in boiling water to make
them more flexible and cork the bottles very securely. Replace the
corks if they pop. Leave the bottles lying down in a cool place.
The kvass should be ready in 2-3 days.

Kvass is similar in taste to a weak English beer. It is served with
meals and can also be used as a stock for okrashka, borshch and
other soups.

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