Ukrainian Rye Kvas
From
Ben Collver@1:18/200 to
All on Mon Oct 26 11:12:23 2026
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Title: Rye Kvas
Categories: Soups, Stocks
Yield: 1 Batch
1 c Water; boiling
1 c Rye flour
1 ts Sugar
1/4 c Water; lukewarm
1 pk Dry granular yeast
4 qt Boiled water; lukewarm
Rye kvas is a mildly tart liquid made by fermenting a yeast-raised
batter diluted with water. It is used as a base in a number of
chilled soups or as an acidulant in borsch in place of beet kvas.
Pour boiling water over the flour and stir briskly until smooth. Cool
to lukewarm. Dissolve the sugar in the lukewarm water, sprinkle the
yeast over it, and let it stand for 10 minutes. Combine with the
cooled batter, cover, and let it rise until light and double in bulk.
Stir into it 4 quarts of boiled water cooled to lukewarm. Cover and
let it stand in a arm place for 3 to 4 days. When the liquid is clear
and tastes mildly sour, pour it off carefully without disturbing the
bottom layer. Cover and keep the kvas in a refrigerator. Use it in
borsch or as a base in chilled soups.
Recipe by Mrs. E. Rudewska, Saskatoon
Recipe FROM: Traditional Ukrainian Cookery, 1976
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