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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (72g) Recipe makes 12 servings The following items or measurements are not included below: brewer's yeast |
||
| Calories 222 | ||
| Calories from Fat 12 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.4g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 282mg | 11% | |
| Potassium 108mg | 3% | |
| Total Carbohydrate 49.5g | 16% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 29.6g | ||
| Protein 3.8g | 7% | |
Khlebny Kvas (Kvass)
By: Celticevergreen
Mar 18, 2008
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
SERVES 12
Ingredients
- 1 lb rye bread, freshly made
- 2 tablespoons brewer's yeast
- 1 1/2 cups white sugar or brown sugar
- 1 teaspoon mint leaf
- 6 tablespoons raisins
Directions
1
Slice bread and toast in the oven. Place in a large pan and cover with 4 1/2 qts boiling water.2
Cover and leave to soak for 24 hours. Add yeast, sugar and the mint, stir well and leave to ferment in a warm place for 10-12 hours.3
Strain everything through a fine mesh strainer or cheesecloth. Pour into bottles, add the raisins equally and seal well.4
Leave to chill and rest for 4 days then use as soon as possible.
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