Kvas – Квас

If you visit one of the Eastern European countries in the summer, chances are that you’ll see many street vendors selling kvas. Usually, they are vehicles with barrel or tank like attachments parked in many different locations in the city. As you come up to buy yourself this treat, the seller will pour you a cup of this cold, foaming and sweet treat right out of the spigot. In the past, kvas was mostly sold in the summer, but now you can buy in year round, in bottled form in grocery stores.

Kvas is a sweet, fermented beverage, made from black or rye bread. It’s absolutely delicious and refreshing, with a bit of carbonation. Most recipes for kvas start with making a starter with toasted bread cubes, water, sugar and yeast. After a day or two, it is added to more water, sugar and toasted bread mixture, and stands around intensifying in concentration, flavor and carbonation for at least another 24 hours. Lastly, the mixture is strained and becomes this amber drink that is enjoyed so much by the Slavic population. It’s considered non-alcoholic, since the alcohol content is so low.

My mom has an incredible recipe for Kvas. It’s the best one I’ve ever tasted. And guess what? It’s a much easier and much shorter process than I just described. The secret ingredient is a malt beverage that is very easily found in most American grocery stores. It’s actually a Latin American beverage that has become popular in the US as well. Because it is made from similar ingredients as bread, it has exactly the same flavor that we need for kvas. I usually mix it up the night before a party and it’s ready to serve in 24 hours or so.

Serves: about 6 liters

Ingredients

• 4 liters, plus 1 cup warm water for yeast
• 2 teaspoons yeast
• 2 cups sugar, plus 1 teaspoon for yeast
• 24-28 oz Malta beverage

Instructions

Malta is a malt beverage. You can find it in most grocery stores. It can also be called Malta Goya.Some packages come in 12 oz bottles each and others are 7 oz each. If the bottles are 12 oz, use 2 and if the bottles are 7 oz, use 4 bottles.
Sprinkle the yeast over the warm water. Add about a teaspoon of sugar. Mix to combine and set aside for about 5 minutes, until the yeast starts foaming.
In a large container, pitcher or even a stockpot, pour in 4 liters of water and the Malta.
Add the yeast mixture and then the sugar. Mix well, until the sugar dissolves.
Allow it to stand at room temperature overnight.
The next morning place it in the refrigerator and serve when it has chilled. The Kvas can be stored in the refrigerator for up to 3 days.

Source:

http://www.olgasflavorfactory.com/russianrecipes/kvas/