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Kvass

Russian
Essential ingredient for an Imperial Borscht

A cool summer drink that is decidedly Russian, it is also the base for a true imperial borscht. One sunny day at Cinderella Restaurant, north of Golden Gate Park, a waitress offered me a cold glass of kvass, saying it was a common drink in Moscow. After you have had a few, you get the taste for it. It has a distinct tangy quality that tastes like a mix of beer and wine. Photo is of kvass made without beets using extra sugar.
Ingredients
1/4 pound black bread
2 1/4 cups boiling water
1 beet, outer peelings
1 teaspoon sugar
Steps
1 In a bowl, cut bread into pieces, add boiling water, sugar & beets, mix well.

2 Cover with towel and set in warm place for two or three days.

3 Strain through a fine sieve, or cheesecloth, mashing pulp through a screen. Discard solids.

4 Serve cold.


Yield
people  use metric
original recipe yield: 12 persons
Notes NOTE Black bread is available in international markets, but pumpernickel works in its place.

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