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"Food & Eating"--18

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  • Helen Fedor
    “Spirits” Various low-calorie fermented drinks known as “kvas,” that are known today mainly in Ukraine and Russia, were frequently made in Slovakia
    Message 1 of 1 , Mar 19 11:43 AM
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      “Spirits”

      Various low-calorie fermented drinks known as “kvas,” that are
      known today mainly in Ukraine and Russia, were frequently made in
      Slovakia back in the 19th century. They were made either by adding
      leavening to flour or by using older bread as a “starter” in the
      same way that traditional sour cereal soups were made. Salt, dill, and
      other aromatic herbs were added to the mixture for flavor. After
      fermentation, the drink had to be kept in a cool place. Fermented
      drinks also were made from the juices of wild fruit, particularly of
      pears and apples.

      The making and consumption of mead has a long tradition too. In
      Slovakia, just as in the rest of Europe, it was a favorite drink mainly
      in the Middle Ages, when it played the same role as beer. It was made
      in a simple way: honey was mixed with water, the mixture was boiled,
      and then it was allowed to ferment. Sometimes hops were added to the
      honey mixture. Mead was homemade, but some people also specialized in
      making it.

      H
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