Kvas – Most Popular Traditional Nonalcoholic Beverage in Russia

What is KVAS? The simple answer is that it’s the most popular nonalcoholic beverage in Russia. At times it seems that this drink is even more popular then water. This is true especially during summer time. Outside of Russia, Kvas is knows as a “bread drink”. Classic Kvas is made from bread; however, due to the modern day technology, you can now add fruits and herbs to Kvas to create different flavors and increase the drink’s nutritional value.

Since the 16th century Kvas has been the universal great tasting and refreshing drink of the Russian people. One of the reasons that Kvas is such a popular beverage is because of its high vitamin content, its unique sour taste, as well as its price. Kvas contains many vitamins including vitamin B and vitamin C. furthermore, it can be prepared easily and inexpensively from the comfort of your own home.

Since Kvas is made from bread products (such as wheat, barley or rye) and because the key element in its production is natural fermentation, there will be a small amount of alcohol content is present in the beverage. The alcoholic content is minute (no more than 1%), and typically the alcohol cannot be tasted. Therefore, Kvas is not considered to be an alcoholic beverage and there fore is safe for children to drink as well.

Classic Bread Kvas Recipe:

	Ingredients for 1 gallon: Bread – 1 pound Leaven – 2 teaspoons Sugar – ¼ cup Water – 1 gallon
	Step #1 Cut the bread into small pieces, approximately 1/2”x1/2”, put the bread in the oven and bake until the bread is darkened. For additional aroma, be sure that the bread is hardened on the outside but is soft on the inside. Note: If the bread pieces get burned on the outside, the Kvas will have a bitter taste to it.
	Step #2 Boil the water. Add the hardened bread and sugar to the water. Once the water cools, add yeast or dough to the mix and let it ferment. If the mix is left at room temperature, the Kvas will be ready in 2-3 days.
	Step#3 Once Kvas is ready, you will need to filter it through a strainer and pour into containers. Note: Kvas needs to stand at room temperature until it tastes good. You will need to sample it each day to know when it has reached the right flavor. Once it is good enough to drink, it may be refrigerated. You may add 2-3 raisins in order to increase the carbonation of the beverage.
	Step #4 Once Kvas is ready, you may add sugar to taste. If it is not refrigerated, the fermentation will continue and the beverage will become increasingly sour. If Kvas is refrigerated, the fermentation process slows down significantly and the beverage can be stored for a long period of time.
Note: if the bread that was filtered out in Step #2 is covered with warm water and sugar, you will get Kvas that is called, “Zhenatiy”. Roughly translated this means that the Kvas is “married”. This type of Kvas has an extremely sour taste.

Millet Kvas Recipe:
Take a 3-Liter bottle and fill it with the following:
2 cups of millet
2 or 3 crusts of whole wheat bread
3 table spoons of sugar
Cover it with warm water and let stand for 2-3 days in a dark place.
Once the bubbles start to appear in the water, the Kvas is considered to be done.
Note: This particular beverage is great for cleansing the digestive system, specifically the liver and the pancreas. For variety, you can add different herbs to this drink including mint, clover, and chamomile. Once these herbs are added, the medicinal powers of Kvas are increased and the taste is transformed.

Apple Kvas Recipe:
Cut apple into pieces, cover them with water and bring to a boil. Let stand for 2-3 hours.
Filter out the apples and add yeast, sugar, and lemon juice to the mixture. For each kilogram of apples you will need: 500g of sugar, 50g yeast, 3g lemon juice, 5L of water.

General “Kvas” Rules:

1. Sour Kvas is not recommended for individuals who suffer from ulcers, gastritis, colitis, gout, or liver disease. In order to sweeten the taste of Kvas, it is recommended to add honey.
2. Kvas is made from room temperature water that has been previously boiled.
3. It is recommended to refrigerate Kvas.
4. Kvas should be consumed within 2-4 days after it has been made. Storing Kvas for longer than 4 days may result in a very sour taste.
5. Old champagne bottle are good to use to make Kvas if they have air tight corks.
6. Kvas can only be prepared in glass or enamel coated containers. Due to oxidizing powers of aluminum, it cannot be used to ferment Kvas.
7. Kvas tastes better chilled.
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