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College of Humanities
Humanities Cookbook

Kvas

Kvas is a healthy, refreshing bread-based drink that dates to over 1000 years ago in Eastern Europe. Nestor describes the baptism of Prince Vladimir in 989 and the accompanying celebrations with food, honey in barrels, and bread-kvas. The fact that Nestor identified the beverage without additional explanation suggests that by that time, the drink was already commonplace among the Slavs.

For centuries thereafter in Russia, peasants and aristocrats alike drank kvas. The choice of bread used in making kvas influences both the color and the flavor of the drink. Here we provide you a standard, no-frills kvas recipe, but you can find numerous variations that incorporate other ingredients such as berries, citrus, apples, or mint.

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By Proffessor Tony Brown

German & Russian Faculty

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Ingredients

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1 poundStale black or pumpernickel bread
6 quartsWater
1 cupSugar
2 tablespoonsActive dry yeast
1/4 cupLukewarm water
1Sliced navel orange
2 tablespoonsDark raisins

Makes 12 servings.

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Steps

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Preheat the oven to 200°F. Cube the bread and spread it on a baking sheet. Toast the bread in the oven for 1 hour.

In a large pot, bring 6 quarts of water to a boil and drop in the bread. Remove the pot from the heat, cover it with a towel, and allow it to sit at room temperature for 8 hours. Strain the liquid through a fine sieve; then press the juice from the bread. Sprinkle the yeast and 1⁄4 teaspoon of sugar in 1⁄4 cup of lukewarm water and stir to dissolve the yeast completely.

Set the water-yeast mixture aside in a warm place covered by a towel for 10 to 12 minutes or until the mixture doubles in volume.

Add the orange slices, dissolved yeast, and remaining sugar to the pot. Stir well, re-cover with the towel, and set aside for 8 to 12 hours at room temperature.

Strain the mixture again through a fine sieve. Then pour it into a gallon-sized container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in a cool (not cold) spot for 10 to 12 hours.

Pour the amber liquid into a clean jug or bottles. Refrigerate for at least 24 hours before serving.