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Russian kvass, a dark amber rye-bread drink with a foamy head, chilled bottle, rye bread, and mint.

Russian Kvass

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A lightly sparkling rye-bread drink with a malty flavor, gentle tang, and refreshing natural carbonation.
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Prep Time 15 minutes
Cook Time 20 minutes
fermentation hours 12 minutes
Total Time 1 day
Servings: 6 glasses
Course: Drinks
Cuisine: Russian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Kvass base
  • 1 lb dark rye bread cut into cubes
  • 8 cups water plus more for topping up
  • 1/2 cup granulated sugar
  • 1/4 tsp active dry yeast
  • 2 tbsp raisins
Serving
  • 2 sprigs fresh mint for serving
  • 1 lemon cut into wedges, optional

Equipment

  • Large saucepan
  • Large glass jar
  • Fine-mesh strainer
  • Funnel
  • Swing-top bottles

Method
 

Toast and steep the bread:
  1. Heat the oven to 350°F (175°C). Spread the rye bread on a baking sheet and toast for 15 to 20 minutes, until deeply browned but not burned.
  2. Bring the water to a boil in a saucepan. Remove from the heat, add the toasted bread, cover, and steep for 4 hours.
Ferment:
  1. Strain the bread infusion into a clean glass jar. Stir in the sugar and yeast, then cover loosely with a clean cloth.
  2. Leave at room temperature for 12 to 24 hours, tasting after 12 hours until the drink is lightly tangy and gently fizzy.
Bottle and chill:
  1. Strain the kvass again and pour it into clean swing-top bottles, adding a few raisins to each bottle. Leave a little headspace.
  2. Let the bottles stand at room temperature for 2 to 4 hours, then refrigerate until cold. Serve with mint and lemon if desired.

Nutrition

Calories: 80kcalCarbohydrates: 19gProtein: 1gSodium: 90mgFiber: 1gSugar: 14g

Notes

  • The fermentation time varies with room temperature; warmer kitchens work faster.
  • Kvass contains very little alcohol when fermented briefly, but it is not completely alcohol-free.