Print
Simple
Display

Print

Simple
Display

 
Kvass

Russian
Essential ingredient for an Imperial Borscht

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
Ingredients
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
Steps
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.


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

If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com