Yo Rocket, any suggestions on how to make a good Kvass?
And no this isnt a joke, its a serious question.
And no this isnt a joke, its a serious question.
-
-
Kvass is a bitch my friend- I'll get you the recipe tomorrow...it will take take some time to make a good kvass my manComment -
I'm well aware, I'm a sous chef by trade, looking to make a good Kvass for use not only for drinking but for a borscht base, googling has provided me with alot of imitation recipes that I know are complete jokes just by reading them.Comment -
u dont do kvass for borch...my man we gotta revisit the recipe tomorrowComment -
Okay!
Comment -
I'm working on lacto fermenting beets right now for borscht, using the brining solution in addition to a veal stock for the base, but thats definately the more Ukranian version of it. I grew up on Russian borscht, its a totally different world, looking forward to the recpipe, thanks RR!.Comment -
Amazing! Thanks, champ.Comment -
Dude...I actually checked Google myself and found this article- it is as close as you would get to the real Kvas recipe.
I'm not sure what this whole Kvas from beets is all about - I'd be honest with you I've never tried it nor heard of it.
Besides borsch, there is a beets based soup that we have- you eat it cold...you add boiled egg to it..some greens...It's cold Holodnik
Kvass article from Google with a Recipe:
My good friend Jason recently told me about a drink called kvass, which he had many times when he lived in Russia. He said everyone told him it was made from black bread. Neither of us really understood what that meant, so I went to ask the Internets, who knew exactly what I was looking for, of course. Jason had been reminded of kvass as we sipped my somewhat sour Munton's Irish Stout. He said the tang was definitely similar. It sounded intriguing so I knew I had to find a homebrew recipe for it. Kvass is a fermented drink very similar to beer, except instead of being made from grain, it is made from bread, which, of course, is made from grain. Typically a person might wait until bread got hard and stale, rendering it virtually unusable for normal bread purposes. Then you mix it with hot water and add whatever flavoring you want, whether mint, honey, hops, spices, or herbs. Strain it, let it cool, and add yeast.
Here is the recipe I am using for a one-gallon batch, found online as Kvass Recipe 4:
Ingredients for 1 gallon:
1 loaf dry dark rye bread (approx 24 slices)
1-1/2 gal boiling water
3 c sugar
2 pkgs yeast
1/4 c golden raisins
Procedure:
Put bread in a tea towel & tie bundle securely with string. Put bundle in crock & pour in boiling water. Cover & let set until water is lukewarm. Remove bundle & let drip into clean pan. Pour drip water back into crock, making sure no bread is in the water. Add sugar, then yeast, stir & cover. Set in a warm place 10 to 12 hours. There will be a slight yeast settlement. Pour the clear liquid into a jug & add raisins. Cork the bottle or put a lid on the jar, but not too tightly, or the cork will blow. Refrigerate for 5 days, then strain before serving. Yield will be about a gallon.
Be sure to use air locks on your bottles or jug. After a few days, fermentation will have ceased and you can rack it as much as you want until it is your preferred level of clarity, or drink it immediately.Comment -
The name Holodnik came from the word Holod - which means Cold in Russian
Article on how to make Holodnik (a very healthy and tasty soup):
My roommate is originally from Belarus, and through her I have been able to enjoy some unique dishes from her motherland. While I like to tease that all they consume there is vodka and potatoes, Russian cuisine can be quite varied. One of my favorites is Holodnik (literally “cold soup” in Russian), which Natalya makes with beets, cucumbers, egg, dill, green onions, and sour cream. This chilled soup is light and flavorful and shockingly pink – perfect for a hot summer’s day!
Sometimes this dish is called “cold borscht” but Natalya says that “borscht” typically refers to a very heavy, hearty soup made of beef and potatoes that is served hot. For details of how she makes it, read the Borsch recipe. While it is not incorrect to call this dish “cold borscht,” it is more commonly known as “Holodnik.”
We take the easy route in preparation by buying a store bought jar of Borscht, usually you can find it in the ethnic food aisle near the kosher stuff. Not to confuse you further with the definition of “borscht” but that is what the jar says – all it is though is boiled and then shredded beets in water. However, you can easily make your own by boiling whole beets in water until they become soft. Cool the beet water and filter it using a sieve. Peel the beet and shred it. Combine the shredded beets back with the chilled beet water and store in the fridge until ready to use.
Holodnik (Russian cold soup)
Yields: 4 servings
Ingredients
- 2 x 24 fl oz jars of store bought Borscht
- 3 eggs hard-boiled
- 1/2 English cucumber
- 2 stalks of green onions
- Handful of fresh dill
- 4 tsp white vinegar
- 4 tbsp sour cream
- Ground black pepper to taste
Directions
Dice the hard-boiled eggs, cucumber, green onions, dill into small cubes and mix together in a small bowl.
Take the serving soup bowls and put 1 tbsp of sour cream at the bottom of each bowl. Spoon some of the chopped mixture into each bowl, enough to cover the bottom. Pour 1.5 C (12 fl oz = half the jar) of borscht into the bowl and stir until the sour cream is mixed thoroughly.
Add 1 tsp of white vinegar to each bowl (only if you use the store jar of borscht which tends to be very sweet) and ground black pepper to taste.
Serve chilled.Comment -
Fantastic! I did read that recipe, I was not sure if that was the legit approach or not, appreciate the time!Comment -
I tried to send you points, but it seems you are not allowed to receive them.Comment -
thanks man...no need for points - the system only allows u to send 2 per day I think if you're a non-pro
enjoy Kvas!Comment