Kvass perfectly quenches thirst, promotesdigestion, has a beneficial effect on the cardiovascular system. They knew the secret of its preparation in Poland and Lithuania, but kvass gained real popularity in Russia. Kvass remains to this day one of the most popular soft drinks.
For cooking, you will need:
- rye biscuits - 200 g
- water - 3 l
- yeast, fresh - 10 g
- sugar - 3 tbsp.
- raisins - handfuls
- mint - to taste
- thyme - to taste
Dry the rusks with hot water, cover and insist for 8 hours.
Add the yeast, diluted with warm water, raisins, sugar, mint and thyme, mix everything and place in a warm place for fermentation for a day.
Drain the liquid, remove some of the sour bread, add fresh breadcrumbs, raisins and sugar.
Fill with cold water, mix well and leave to ferment in a cool place.
Before serving, strain and refrigerate.