~136 cal · 3g protein · 30g carbs · 1g fat (estimated, per serving)
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Glass of dark amber kvass with a little foam
🇷🇺 Moscow
Kvass has quenched Slavic thirst for over a thousand years, brewed from stale dark rye bread left to ferment with a little sugar and yeast. Faintly fizzy, sour-sweet, and barely alcoholic, it is sold from big tanks on Russian streets in summer and used as the base for cold soups.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 8 —
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8 oz dark rye bread, toasted dark
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1/2 cup sugar
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1/2 tsp active dry yeast
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2 tbsp raisins
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a few sprigs mint
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10 cups water
Instructions
1
Toast the bread until very dark, then steep it in the just-boiled water for a few hours.
2
Strain out the bread and stir the sugar into the warm liquid; cool to lukewarm.
3
Whisk in the yeast and add the raisins and mint.
4
Cover loosely and ferment at room temperature 1–2 days until tangy and fizzy.
5
Strain, bottle, and chill; serve cold.
Moscow summer tradition.
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🌏 While it simmers — know your destination
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Moscow. Capital of sour cream, dill, and long winters.
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Russia. A continent of comfort food built for the cold.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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