rye bread kvass with horseradish
No matter how elegant labels from foggy cold tempt us bottles of “soda”, in the heat you always want kvass! And if this kvass with horseradish? The recipe for “Russian folk exotic” will be yours pride! The vigor and freshness of the drink made it fashionable for a reason summer hit.
Kvass Petrovsky with horseradish
To make kvass from rye bread with horseradish will need:
- water (boiling water) 5 l
- rye bread 1 kg
- yeast 40 gr
- granulated sugar 1/2 cup
- honey 100-120 gr
- horseradish 150 gr
- raisins
You can cook vigorous kvass with horseradish So:
- Cut the brown bread into small pieces, distribute them into baking sheet and dry in a preheated oven until teno brown at 180 degrees.
Boil water and pour the resulting crackers with boiling water, let stand for 3.5-4 hours and strain through a napkin.
- Stir sugar and yeast in the resulting wort.
Peeled horseradish through a meat grinder (previously put a bag on the grate, we don’t need tears).
- Stir honey in a little wort until full dissolve and mix with chopped horseradish and pour into kvass.
Leave a vigorous mess for 6-8 hours in a warm place, let wandering around.
- If you have champagne bottles (thick bottles), pour kvass. If there are no such bottles, then they will do. plastic.
Add 2 raisins to each bottle and leave kvass not closed until the bubbles begin to rise.
- Close the bottles with lids and refrigerate or basement.
A day later, vigorous kvass with horseradish is ready.
Tasty ideas:
Such kvass lives 4-5 days if you store it in a cold place, and then it sour.
If, together with raisins, add dried mint leaves to kvass, then kvass will be aromatic.
And if you decide to defeat the guests with your gastronomic knowledge, prepare strawberry kvass that is not only tasty, but also very useful!
