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Homemade simple okroshka kvass with raisins

Simple Homemade Okroshka Kvass with Raisins

This wonderfully tasty kvass will become a household favorite! It's not just an okroshka kvass — it's a great everyday homemade kvass too. Perfect for drinking on hot summer days. I adore homemade kvass made from dark rye bread!

Maria Kruus

Recipe author

Homemade simple okroshka kvass with raisins

Composition / ingredients

Servings:

Water

Yeast (fresh)

Sugar

Bread (up to 700 g; rye, such as Borodinsky)

500

Raisins

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 0 % 0 g

Carbohydrates 83 % 5 g

25 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Ingredients for homemade okroshka kvass: water, yeast, rye bread, sugar, raisins.
Step 2:

Break the rye bread into slices and dry them into crisp rusks in a preheated oven.
Step 3:

Boil the water and let it cool.
Step 4:

Dissolve the yeast in warm water.
Step 5:

Combine the water, rusks, yeast, and sugar.
Step 6:

Cover with cheesecloth and let it steep for two days, then strain the kvass through that same cheesecloth.
Step 7:

Add the raisins and let it sit for another day.
Step 8:

Strain it once more and the kvass is ready. Whether you're just quenching your thirst or making okroshka — this kvass is GREAT!!!! ENJOY!!!

I found a surprisingly delicious recipe for making it. It's made from Borodinsky bread, which I love so much. If you love Borodinsky bread and kvass too, write this recipe down. Cut the bread into small pieces — slices work fine. Next, take a baking sheet, brush it with butter, and lay the bread slices on it. Put it in the oven at the highest temperature. The rusks should come out dark — but don't overdo it, or your kvass will turn bitter. Then take an enameled pot and boil water in it. Once it boils, take it off the heat and add the sugar along with the rusks. Leave both the rusks and the water to cool; you can set the pot in a sink filled with cold water. Once it's cooled, take a little of the water from the pot and dissolve the yeast in it, then pour that mixture back into the pot. Tie cheesecloth over the top of the pot and leave the kvass to ferment for 2 days. Then strain it through the tied cheesecloth. If you like it sweeter, add a little extra sugar. Pour it into jars with a few raisins at the bottom of each. Cover the jars with saucers, not lids, since the kvass is still fermenting. Refrigerate them for a day. Strain it gently again, without disturbing the sediment, and add raisins to the kvass once more. Put it in the refrigerator. Now you can take it out and drink it whenever you like. Enjoy!