Kvass

Name: Kvass
Cook time: 490 min
Total time: 490 min
Yield: 12 servings
Cuisine: Russian
Ingredients: 500g Dark Rye Bread, black bread; sliced and well toasted/dried; 3 l Water; 120g White Sugar; 1/4 tsp Active Dry Yeast, about 1 g; 30 Raisins, about 20 g

Kvass is a refreshingly tangy, lightly fizzy traditional Slavic drink made from deeply toasted rye bread. Its caramelized, malty aroma and gentle sourness make it a perfect thirst-quencher or mixer, with a subtle sweetness balanced by a bright, fermented finish. Simple to make at home, kvass develops character as it ferments — fruity notes from raisins and toasty depth from the rye create a complex, approachable beverage.

Kvass is a refreshingly tangy, lightly fizzy traditional Slavic drink made from deeply toasted rye bread. Its caramelized, malty a... Show more

Traditional Russian Recipe

Health Grade

D- · Occasional

Time

8 hrs

Price

0,56 €

Calories

135 kcal

vegan

budget

low calorie

easy

low fat

eastern european

Method

Heat the oven

Heat the oven to 325° F. Set a rack in the middle so the bread can dry out evenly.

Slice the bread

Cut the Dark Rye Bread into slices about 1/2 inch thick if it is still whole, then tear or cut the slices into large chunks. If your bread is already sliced, just cut or tear it into pieces. Uneven pieces are completely fine and actually help create more toasted edges for flavor.

Dry the bread

Spread the bread pieces in a single layer on a large rimmed baking sheet. Bake for 20-25 minutes, turning them after 10 minutes, until they are very dry and a deep brown. A little extra dark color on the edges is great, but do not let the bread turn fully black or the kvass can taste bitter.

Boil the water

Bring the Water to a full boil in a large pot.

Steep the bread

Transfer the toasted bread to a large heatproof pot or bowl if needed, then carefully pour the boiling water over it. Press the bread down so all of it gets moistened, cover loosely, and let it steep for 2 hours, until the liquid is a deep brown and the bread is completely softened.

Strain and sweeten

Pour the bread mixture through a fine-mesh strainer lined with cheesecloth into a clean pot or bowl. Press gently to extract the liquid, then discard the solids. Stir in the White Sugar until it dissolves completely, and let the liquid cool until just lukewarm, about 85° F.

Hydrate the yeast

Spoon a little of the lukewarm liquid into a cup and sprinkle the Active Dry Yeast over it. Let it sit for 10 minutes until dissolved and slightly foamy, then stir it back into the sweetened liquid.

Ferment the kvass

Pour the liquid into a clean large glass jar or food-safe fermenting container if you like, or leave it in the pot, then cover loosely so gas can escape. Let it stand at cool room temperature for 8-12 hours, until it smells bready and lightly tangy and you see a few bubbles on the surface.

Bottle with raisins

Strain the kvass once more if you want a cleaner drink, then pour it into clean glass swing-top bottles or plastic soda bottles, leaving about 1 1/2 inches of headspace. Divide the Raisins among the bottles, about 4 to 5 raisins per 500 ml bottle, and seal tightly.

Build the fizz

Leave the bottles at room temperature for about 3 hours to build carbonation. You should see a few bubbles collecting around the raisins; if you are using glass bottles, check the pressure carefully so they do not overcarbonate.

Chill thoroughly

Refrigerate the bottles for at least 2 hours so the kvass gets properly cold and the fermentation slows down.

Pour and serve

Open the bottles carefully, since the kvass may be quite fizzy. Pour slowly into glasses, leaving any sediment behind in the bottle, and serve well chilled.

Ingredients

Method

For 12 servings

Adjust servings

500g Dark Rye Bread, black bread; sliced and well toasted/dried
3 l Water
120g White Sugar
1/4 tsp Active Dry Yeast, about 1 g
30 Raisins, about 20 g

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

135 kcal

7% of Daily kcal

Protein

1.5 g

3% RDI

Fat

0.3 g

0.1g sat fat

Carbs

34 g

12% RDI

Sugar

27 g

54% RDI

Fiber

1.6 g

5% RDI

Salt

1.6 g

33% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.4 / 10

Comments

Click to rate

Ingredients

For 12 servings

Adjust servings

500g Dark Rye Bread, black bread; sliced and well toasted/dried
3 l Water
120g White Sugar
1/4 tsp Active Dry Yeast, about 1 g
30 Raisins, about 20 g

🧂 Plus ~2g of salt

Kvass

Method

Heat the oven

Slice the bread

Dry the bread

Boil the water

Steep the bread

Strain and sweeten

Hydrate the yeast

Ferment the kvass

Bottle with raisins

Build the fizz

Chill thoroughly

Pour and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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