| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Russian | Russian, Soup, Ethnic, Beverages, Slavic | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
**NOTE** Water must be 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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