- Hello! I was looking for some practical recipie in an old book brought from
the USSR, and came upon a kvas page. This book is composed as answers to
questions women wrote to various newspapers and magazines, so I can't tell
you how valid the information is, but it sounds ok.
First -- anyone remembers "tea mushroom" I offered as a sourse of kvas?
Well, while good for you and tasty, the thing is not period. It was first
described in last century England and was known for its medicinal properties.
Also, here is a recipie for "Peter the Great's kvas" -- a recipie that is
claimed to have originated around Peter's time:
This recipe is for 5 liters of kvas. Slice some rye bread thinly and dry the
slices in your oven till they are brown. You will need 800 grams of these
"suhari." Cover them with 4 liters of boiling water and leave for 2 hours.
Strain the liquid. Then, add 20-25 grams of yeast and sugar to taste (500
grams suggested). The resulting kvas needs to ferment for 5 to 6 hours.
When it is ready, add 100 grams of grated horseradish mixed with 100 grams of
honey. If desired, spices and dried mint can be added to taste. The kvas
has to be kept refrigerated.
Anyone wants to try this? I might, but not soon. Also, there is a recipie
for "Moscow kvas" that might be suitable even for Yana, since it is not
fermented. I believe this is what Domostroi refers to as "mors" but can't
check since I left my (library) copy at school.
Moskow kvas can be made out of pretty much any fruits and berries, such as
apples, raspberries, red currants, cherries, mountain ash berries (riabina),
strawberies, or pears. Strawberries and raspberries require small wooden
barrels and a somewhat complicated procedure -- ask me later if you want.
The rest can be made in large glass jars. Fill out your jar completely with
fruit or berries (uncut, I think) and add cold boiled water to fill. Place
the jar in a cold place and wait about three days, when you can drink it with
sugar added right in the glass if you want. Apple and red currant kvas are
good with lemon rind in the jar. Note that one jar lends lots of kvas sinse
you are supposed to refill it with cold boiled water as long as there is
flavor left. It is essential that the berries and the fruit be absolutely
unblemished since any damage may result in fermentation.
So what about it, Yana, want to try?
- In a message dated 12/4/1999 10:37:56 AM Central Standard Time,
> [applause!!!] :)[Deep curtsey]