Kvas (Russian Fermented Rye Bread Drink)
Local name: Квас
In short: A lightly fizzy Russian drink fermented from toasted rye bread, sugar and raisins. Sour, malty and refreshing over ice. It takes about 45 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 34 h
- Total
- 45 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 60 kcal
Kvas is the traditional Russian drink made by fermenting toasted rye bread with a little sugar and yeast. It is lightly sour, malty and gently fizzy, with very low alcohol, and Russians drink it cold on hot days or use it as the base of okroshka. Making it at home takes a day or two, mostly waiting. Toast the bread until it is properly dark, because that is where the color and the roasted flavor come from.
Instructions
- Heat the oven to 180°C (350°F). Spread the bread cubes on a tray and toast for 20 to 25 minutes, stirring once, until dark brown and dry but not burnt.
- Put the toasted bread in a large clean pot or jar and pour over the boiling water. Cover and let it steep for 6 hours, or overnight, until cool.
- Strain through a fine sieve lined with cheesecloth, pressing the bread lightly. Discard the bread. You should have about 2 liters (8 cups) of liquid.
- Stir in 70 g (1/3 cup) of the sugar and the yeast until dissolved. Cover loosely with a cloth and leave at room temperature for 8 to 12 hours, until it smells pleasantly sour and shows small bubbles.
- Strain again. Pour into clean plastic bottles, adding a few raisins, a mint leaf if using, and a pinch of the remaining sugar to each. Leave 5 cm (2 inches) of space at the top and seal.
- Leave the bottles at room temperature for 12 to 24 hours, until slightly fizzy. Squeeze a bottle now and then, and move them all to the fridge as soon as they feel firm.
- Chill thoroughly and serve over ice. Drink within 5 days.
Tips
- Use plastic bottles for the second fermentation so you can feel the pressure building. Glass that is not made for fizzy drinks can burst. Discard the batch if you see fuzzy mold or smell anything off.
- Stop the fermentation as soon as the kvas is pleasantly sour. A longer rest gives a sharper, more alcoholic drink.
Questions and answers
Does kvas contain alcohol?
Yes, a small amount. Homemade kvas usually has between 0.5 and 1.5 percent alcohol from fermentation. Consider this before giving it to children, and use vented or sturdy containers.
Can I make kvas without yeast?
Yes. Use 2 tablespoons of active rye sourdough starter or a few spoonfuls of kvas from a previous batch. The first fermentation then takes 1 to 2 days.
What does kvas taste like?
Lightly sweet, sour and malty, a little like a mild dark beer without hops, and slightly fizzy. In summer it is also the base for cold okroshka soup.
How long does it take to make Kvas (Russian Fermented Rye Bread Drink)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Kvas (Russian Fermented Rye Bread Drink)?
About 60 kcal per serving, with 1 g of protein, 14 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 60 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 14 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 9 g |
| Sodium | 60 mg |
Estimated values, calculated from the ingredients.
