Kvass or Kwass

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This is a popular national drink in Russia and has been a universal drink there since the sixteenth century. It is made by a simultaneous acid and alcoholic fermentation of wheat, rye, barley and buckwheat meal or of rye bread, with the addition of sugar or fruit. Kwass is only slightly alcoholic. It is sometimes added to soups.