Kvass is a traditional Slavic fermented beverage originating in Ukraine. It has been known since ancient times and was very popular among Ukrainians in Kyiv Rus (Kievan Rus). The first written mention about Kvass was the year 996 A.D in an ancient book the “Primary Chronicle” (“The Tale of Bygone Years”).
In the Ukrainian land Kvass was made with beets, fruits, flour, bread.
The ancient recipe for an extremely healthy and refreshing Ukrainian beverage Bread kvass (rye-wheat bread and sourdough starter) from the culinary site of the traditional ethnic cuisine Etnocook is very simple. In traditional Ukrainian cuisine it is made without commercial yeast. If needed the natural homemade sourdough starter is used. It is very important to use filtered spring water and kitchen tools from natural materials, best wooden.
Kvass is very refreshing beverage commonly made from rye bread. Ukrainian Kvass contains vitamin B12, vitamin B2, the mineral manganese, selenium, niacin, phosphorus.
Usually Kvass is a popular drink during hot summer days but traditionally it was widely used in the ethnic Ukrainian cuisine to prepare different dishes, usually in recipes of soups and stewed vegetables.
Kitchen tools and Cooking Utensils: knife, glass or enamel pot 3 liters (or wooden tub 3 liters), Cheesecloth , a wooden spoon, glass or clay pots with lid
- rye-wheat bread - 300 g
- sourdough starter - 80 g
- water - 3 l
- honey - 50 ml
Honey is a sweet food made by bees using nectar from flowers.
Honey gets its sweetness from the monosaccharides fructose and glucose
Honey Nutritional value per 100 g (3.5 oz)
Energy 1,272 kJ (304 kcal)
Carbohydrates 82.4 g
– Sugars 82.12 g
– Dietary fiber 0.2 g
Fat 0 g
Protein 0.3 g
Water 17.10 g
Riboflavin (vit. B2) 0.038 mg (3%)
Niacin (vit. B3) 0.121 mg (1%)
Pantothenic acid (B5) 0.068 mg (1%)
Vitamin B6 0.024 mg (2%)
Folate (vit. B9) 2 μg (1%)
Vitamin C 0.5 mg (1%)
Calcium 6 mg (1%)
Iron 0.42 mg (3%)
Magnesium 2 mg (1%)
Phosphorus 4 mg (1%)
Potassium 52 mg (1%)
Sodium 4 mg (0%)
Zinc 0.22 mg (2%)
Shown is for 100 g, roughly 5 tbsp.
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
- raisins - ~ 50 g, to taste
Add sliced bread to hot water (90 C), let it cool down, to a temperature of ~ 40C (water must be slightly warm)
Add sourdough starter to warm water with bread
3. Mix bread with sourdough starter and water.
Add honey or sugar, carefully mix the ingredients.
Cover the pan with a cheesecloth and put in a warm place (20-25 C) for ~ 2-3 days. Kvass can be ready a little earlier or later, depending on the conditions of the fermentation process.
Ready kvass without stirring, filter through a cheesecloth to smaller glass or clay pots, add 4-5 raisins, cover with dense lid and store in a cold place (preferably in the refrigerator) for 4-5 days.
Ukrainian Bread Kvass has a delicate sweet sour-sweet taste, it is light and refreshing. When pouring it is sparkling. Drink cooled