Kvas

Title:
Kvas 

Yield:
6 Servings

Categories:
Russian,
Soups,
Ethnic,
Beverages,
Slavic




Ingredients:





     1 lb Stale black bread


          - or -


     1 lb Pumpernickel bread, stale


     1 c  Sugar


     2 tb Raisins


     2 tb Mint leaves, fresh


          - or -


     1 tb Dried mint leaves


     2 tb Active dry yeast


   1/4 c  Luke warm water






 **NOTE** Water must be hot as it will kill the yeast. Oven must be


 preheated to 200 degrees F. Cube bread then spread on a cookie sheet and


 place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the


 bread.. Remove from heat, cover with a towel, & allow to sit at room


 temperature for 8 hours. Strain through a fine seive by pressing the


 moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over


 the cup of lukewarm water and stir to dissolve the yeast completely. Set


 aside in a warm place covered by a towel for approx. 10-12 minutes or


 until. mixture doubles in volume. Add the mint leaves, and remaining sugar,


 stir well then re-cover with the towel and set aside for 8-12 hours more at


 room temperature. Again strain the mixture through a fine seive. Pour into


 a 1 gal. container, add the raisins, cover the top with plastic wrap,


 secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or


 until the raisins are floating and the sediment has sunk to the bottom.


 Pour off the clear amber liquid and rebottle in a clean jug or bottles.


 refrigerate until ready to use. In Russia this is a beverage as well as


 cold soup stock.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini