How to Make Traditional Russian Kvass with Fresh Herbs

Simple Summary

Kvass with herbs is a refreshing, lightly fermented Slavic beverage made from rye bread and infused with aromatic herbs, offering a unique blend of tangy and earthy flavors.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 30 minutes (for toasting bread)
• Fermentation Time: 2-3 days
• Total Time: 3-4 days
• Servings: 16 (1 cup servings)
• Difficulty: Intermediate

Ingredients

• 1 pound (450g) dark rye bread, preferably stale and cut into cubes
• 2 gallons (7.5 liters) water
• 1 cup (200g) sugar
• 2 tablespoons active dry yeast
• 1/4 cup (60ml) raisins
• 1 lemon, juiced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh dill fronds
• 2 tablespoons honey (optional, for added sweetness)

Instructions

1. Preheat your oven to 200°F (95°C). Spread the rye bread cubes on a baking sheet and toast them in the oven for about 30 minutes until they're dry and slightly darker. Let them cool completely.

2. In a large pot or food-safe bucket, bring 1 gallon (3.75 liters) of water to a boil. Remove from heat and add the toasted bread cubes. Cover and let steep for 8 hours or overnight at room temperature.

3. Strain the liquid through a fine-mesh sieve or cheesecloth into another large, clean container. Discard the bread solids.

4. Dissolve the sugar in the bread-infused water. Add the remaining 1 gallon (3.75 liters) of room temperature water to cool the mixture.

5. When the liquid is lukewarm (around 95°F or 35°C), sprinkle the yeast over the surface. Let it sit for 10 minutes, then stir to dissolve.

6. Add the raisins, lemon juice, mint leaves, and dill fronds to the mixture. Stir well to combine.

7. Cover the container with a clean cloth and let it ferment at room temperature for 2-3 days, stirring once a day. The kvass is ready when it's slightly fizzy and has a tangy, bread-like aroma.

8. Strain the kvass through a fine-mesh sieve or cheesecloth into clean bottles. Taste and add honey if desired for extra sweetness.

9. Refrigerate the kvass for at least 2 hours before serving. It will keep in the refrigerator for up to a week.

Chef's Notes

• For a stronger herb flavor, you can add the herbs during the last day of fermentation instead of at the beginning.
• If you prefer a less sweet kvass, reduce the sugar to 3/4 cup.
• You can experiment with different types of rye bread or even a mix of rye and whole wheat for varied flavors.
• To maintain the probiotic benefits, avoid heating the kvass after fermentation.
• If you don't have fresh herbs, you can use 2 tablespoons each of dried mint and dill instead.

Nutritional Info

Per 1 cup serving:

• Calories: Approximately 50-60 kcal
• Carbohydrates: 12-15g
• Protein: 1-2g
• Fat: 0g
• Rich in B vitamins and probiotics
• Contains small amounts of iron and magnesium from the rye bread

Serving Suggestions

• Serve kvass well-chilled over ice for a refreshing summer drink.
• Use it as a base for a unique cocktail by mixing with vodka and a splash of lime juice.
• Pair with traditional Russian dishes like borscht or pelmeni for an authentic experience.
• Garnish each glass with a sprig of fresh mint or a slice of lemon for added aroma and visual appeal.
• Consider serving kvass as part of a Slavic-themed meal or at a summer barbecue as an interesting alternative to beer.