Kvas (mint-flavored Bread Beer)

INGREDIENTS

INSTRUCTIONS

"For drink the peasant diet had kvas, which was much like the 'small
beer' of Western Europe.  It could be made from grain and malt, but
was often made from leftover dark bread soaked in hot water and
allowed to ferment for a few hours; sugar, fruit or honey was
customarily added as a sweetener.  The finished brew could be drunk  on
the spot or bottled for later use; in some households a part of  the
brew served as a fermented stock for soups. Homemade kvas is  somewhat
effervescent and only slightly alcoholic.  It has never  enchanted many
non-Russians, but it had an important place in the  peasant diet. It
was cheap and the yeast suspended in it, like the  vegetables in shchi
[cabbage soup] or borshch [beet soup], formed a  nutricious supplement
to a limited diet."  Preheat the oven to 200F.  Place the bread in the
oven for about 1  hour, or until it is thoroughly dry. With a heavy
knife, cut and chop  it coarsely. Bring 6 quarts of water to a boil in
an 8-quart  casserole and drop in the bread. Remove from heat, cover
loosely with  a kitchen towel, and set it aside for at least 8 hours.
Strain the  contents of the casserole through a fine sieve set over
another large  pot or bowl, pressing down hard on the soaked bread with
the back of  a large spoon before discarding it.  Sprinkle the yeast
and 1/4 teaspoon of the sugar over the 1/4 cup of  lukewarm water and
stir to dissolve the yeast completely.  Set aside  in a warm,
draft-free spot (such as an unlighted oven) for about 10  minutes, or
until the mixture almost doubles in volume.  Stir the  yeast mixture,
the remaining sugar and the mint into the strained  bread water, cover
with a towel, and set aside for at least 8 hours.  Strain the mixture
again through a fine sieve set over a large bowl or  casserole, then
prepare to bottle it.  You will need 2 - 3 quart-sized  bottles, or a
gallon jug.  Pour the liquid through a funnel 2/3 of  the way up the
sides of the bottle. Then divide the raisins among the  bottles and
cover the top of each bottle with plastic wrap, secured  with a rubber
band. Place in a cool -- but not cold -- spot for 3 - 5  days, or until
the raisins have risen to the top and the sediment has  sunk to the
bottom. Carefully pour off the clear amber liquid and  re-bottle it in
the washed bottles.  Refrigerate until ready to use.  Although Russians
drink kvas as a cold beverage, it may also be used  as a cold-soup
stock in okroshka [chilled vegetable soup with meat]  or botvinia
[green vegetable soup with fish]. Makes 6 cups.
CCRAWFOR@LISTOR.LISTOR.ISM.CA  (CHRIS CRAWFORD)  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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