Kvass is a popular Slavic drink known since the Kievan Rus times. Made from rye or barley malt, it is not only very tasty, but refreshing and helpful for metabolic processes' normalization. Besides that, kvass is traditionally summer drink that perfectly slakes thirst and increases efficiency.
In order to make real kvass, you need minimum ingredients and maximum patience, for it is a very long process. Kvass's main components are rye bread, water, yeast and sugar. Some also add various herbs, dried fruits and berries to kvass.
Rye bread 500 g
Sugar 300 g
Yeast 15 g
Water 2 l
Stages of cooking
Cut the bread into medium pieces.
Dry bread in the oven. Remember, the browner rusks, the darker and bitterer the kvass will be.
Put the rusks into the pot.
Pour hot water into the pot.
Let the water cool; don’t pull rusks out.
After the water is cooled, strain it in the bowl.
Add the sugar into the strained water.
Add the yeast into the sugared water and stir it well. Cover the bottle with a piece of fabric and put it aside to rest for 1-2 days. Strain the kvass after the mentioned time.
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The spotykach is commonly confused with liquors however there is a significant difference. The spotykach is sweeter, denser and more aromatic, and it is reckoned to be a dessert beverage. Following these directions any fruits can be used, nevertheless the recipe with blackcurrants is considered to be the classic one.
Beetroot salad is not indigenous Ukrainian dish, moreover, not even Slavic. It is still unknown what people invented this vegetable salad, but it definitely became a permanent feature of Ukrainian cuisine long ago.
Beetroot salad is loved and valued on par with traditional national dishes here. It is made of boiled vegetables - potato, beetroot, ca