| 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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