Source: Ronald Leenes, (email@example.com)
Issue #819, 2/7/92
I got this recipe from a book called dinerparty a la perestrojka. I
tried it once, it tasted terrible, but that was probably due to the fact
that the rye-bread was almost burned.
This is more or less the description the book gives. Remember this is a
recipe for non-brewers. It is a cookbook after all.
- 500 grams Rye-bread
- 8 litres, water
- 25 grams yeast (the book mentions yeast to make bread)
- 225 grams sugar
- 4 spoons of luke warm water
- 1 lemon
- 2 spoons of raisins
- 2 branches of peppermint
Put the slices of rye-bread in the oven (200 degrees Celsius) for about
45 mins, until they're dried. Boil the 8 liters of water. Crumble the
dried rye-bread, put it in the boiling water for about 5 mins. Let it
the water, and rye-bread rest for 4 hours, covered with a tea-cloth.
Crumble the yeast, 15 mins before the 4 hours are over. Mix the crumbled
yeast with some sugar and the luke warm water. Let it rest for 15 mins.
Filter the water-rye-bread mix in a kitchen sieve. Carefully extract all
water from the rye- bread. Wash, and peel the lemon. Add the lemon-peel,
the sugar, the yeast and the pepermint. Stir the solution, and let it
rest (covered) for 8 hours. Sieve the solution (tea-cloth). Bottle
it.Put some raisins, a bit of lemon-peel, and a fresh leaf of peppermint
in every bottle, close the bottles, and keep them in a cool place.
Ready when the raisins start floating.
Sieve the stuff one more time in a tea-cloth.
Put the Kvas in the fridge 4 hours before drinking.