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Kvas beef, beverages, russian, soups 1 lb stale black bread or - 1 lb pumpernickel bread, stale 1 cup sugar 2 tablespoon raisins 2 tablespoon mint leaves, fresh or - 1 tablespoon dried mint leaves 2 tablespoon active dry yeast 1/4 cup luke warm water **NOTE** Water must be NOT hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon 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 minutes or until. 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 hours more at room temperature. 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 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 Betschonov, Uralsk, Kazakhstan Submitted By DONALD HOUSTON On THU, 12-16-93 (19:47) From: Dick.Baker@pods.Pacifier.Com Date: 13 Dec 96 Meal-Master Format Recipes (Mailing List) Ä Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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