Decidedly Russian, this cool summer drink came my way one sunny San Francisco day at Cinderella, a Russian cafe north of Golden Gate Park. The waitress offered a chilled glass of kvass, saying it was a common drink in Moscow. I knew this to be the base for a true imperial borscht. 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. ~Mark
Essential ingredient for an Imperial Borscht.
Yield 8 people

1/4 pound black bread, cut into pieces
2 1/4 cups boiling water
peeled skin of 1 beet, save beet for Borscht
1 teaspoon sugar

1 In a bowl, add bread, boiling water, beet skins and sugar. Mix well.
2 Cover with towel and set in warm place for three days.
3 Strain through a fine sieve, or cheesecloth, mash pulp to release as much liquid as possible. Discard solids.
4 Serve cold.

notes NOTE Black bread is available in most international markets. Pumpernickel works in its place.

Back to original recipe for Kvass
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