Ingredients: 1-2 fresh beets 3 l (liter) water a rye-bread crust 3 liter glass bottle Cooking Wash the beets, peel and cut them. Place the cut beetroot in the bottle and pour it with cooled boiled water (3 liter). Then add a piece of rye-bread in order to quicken the fermentation process. Leave the bottle in a cool dark place. When the kvass begins to fret, you will need to get the bread out. Your beet kvass is ready to drink. You can also use the beet kvass for...
Apple kvas
Ingredients: 1 1/2 kg of sour apples 5 l (liter) of water 2-2 1/2 glasses of sugar/ honey cinnamon - to taste lemon/ orange zest 1/2-1 glass of ashberry juice 10-15 g of yeast raisins - to taste Cooking Cut apples into pieces (do not peel them). Boil the fruits, filter the drink and throw out the apples. Combine some sugar with yeast. Add sugar or honey, yeast, ashberry juice and cinnamon to the drink. Stir everything carefully. Put beverage in a warm place and wait until a froth appears. Pour drink in a bottle,...
Cossack kvas
Ingredients: 500 g of rye breadcrumbs 7 l (liter) of water 20 g of yeast 1 tsp of flour 400 g of sugar 1 lemon Cooking Pour boiling water over rye breadcrumbs and draw the mixture for 8 hours. Dissolve yeast and flour in the cooked mixture and wait until it begins to rise. Filter the infusion through a dense sieve. Add sugar and yeast. Mix everything properly and leave for 12 hours in a warm place. Then filter the infusion again, bottle the prepared kvass. Put a slice of lemon...