CategorCategories: Kazakh, Soup, Ethnic, Russian, Sidedish
Yield: 6 Servings
1 lb Stale black bread
- or -
1 lb Pumpernickel bread stale
1 c Sugar
2 tb Raisins
2 tb Mint leaves fresh
- or -
1 tb Dried mint leaves
2 tb Active dry yeast
1/4 c Luke warm water
**NOTE** Water must NOT be hot as it will kill the yeast.
Oven must be pre-heated to 200 deg-F.
Cube bread then spread on a cookie sheet and place in oven for 1-hr.
Bring 6 qts of water to a boil and drop in the bread.
Remove from heat, cover with a towel, & allow to sit at room temp. for 8-hrs.
Strain through a fine seive by pressing the moistuire from the bread.
Sprinkle the yeast & 1/4 ts of sugar over the cup of lukewarm water and stir to dissolve the yeast completely.
Set aside in a warm place covered by a towel for approx. 10-12-mins. or until the mixture doubles in volume.
Add the mint leaves, and remaining sugar, stir well, then re-cover with the towel and set aside for 8-12-hrs. more at room temp.
The again strain the mixture through a fine seive.
Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool but NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom.
Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use.
In Russia this is a beverage as well as cold soup stock.
ORIGIN: Dr. Sergei Betchonov, Uralsk-Kazakhstan, circa 1995
Sources:
Kvas: Mother fo Russian Food, by Marina L. Viktorin, Moscow, 1991
http://forums.delphiforums.com/globalcui...
http://www.smartgroups.com/groups/Global...
http://groups.yahoo.com/group/Russia-Geo...
© Donald R. Houston, PhD
