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Kvas

Kvas (sometimes spelled kvass) is a traditional fermented beverage most commonly found in Russia, Ukraine, and other Eastern European countries. It’s typically made from rye bread or barley bread, which gives it a slightly malty, tangy flavor.
Here are some key points about it:
Main ingredients: Bread (usually dark rye), water, sugar (or honey), and yeast.
Fermentation: It’s a low-alcohol drink — usually under 1–2% ABV — created via natural fermentation.
Flavors: Sometimes fruits (like berries or apples), herbs, or mint are added for extra flavor.
Tradition: It’s often enjoyed chilled in summer, especially as a refreshing, mildly sweet drink.
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Prep Time 20 minutes
Fermented Time 2 days
Total Time 2 days 20 minutes
Course Appetizer, Beverage, Snack
Cuisine Eastern European, Russian, Ukrainian
Servings 4 servings
Calories 263 kcal

Ingredients
  

  • 250 g dark rye bread about 1/4 loaf, (stale or lightly dried is best)
  • 2 L water
  • 100 g sugar (adjust to taste)
  • 2 teaspoons active dry yeast (or a small piece of sourdough starter for a more traditional approach)

Optional:

  • few raisins (to improve fermentation and flavor)
  • few sprigs mint or a slice of lemon for aroma

Instructions
 

Prepare the bread:

  • Slice the rye bread thinly and toast it in the oven at 180°C / 350°F until dark brown (but not burnt). This toasting deepens the flavor and gives that signature color.

Make the brew:

  • Bring the 2 liters of water to a boil, then remove from heat.
  • Add the toasted bread to the hot water and let it steep (like tea) for 4–6 hours, or until the liquid cools to room temperature.

Strain the mixture:

  • Pour the liquid through cheesecloth or a fine strainer to remove bread pieces.
  • Stir in sugar until dissolved.

Ferment:

  • Once the liquid is lukewarm (around 25–30°C / 77–86°F), add the yeast.
  • Optionally, drop in a few raisins (they help indicate fermentation when they float).
  • Cover with a clean cloth and leave it at room temperature for 12–24 hours, depending on how tangy and fizzy you like it.

Bottle and chill:

  • Strain again, pour into clean bottles, and close tightly.
  • Refrigerate for at least another 12 hours to develop fizz and stop fermentation.

Serving:

  • Serve cold, with or without the raisins. Kvass pairs beautifully with hearty Slavic dishes, boiled potatoes, or as a cool summer drink by itself.
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Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 263kcal (13%)Carbohydrates: 56g (19%)Protein: 6g (12%)Fat: 2g (3%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 403mg (18%)Potassium: 119mg (3%)Fiber: 4g (17%)Sugar: 27g (30%)Vitamin A: 4IUVitamin C: 0.3mgCalcium: 61mg (6%)Iron: 2mg (11%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword fermented, homemade, low-alcohol, refreshing
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