Traditional Russian Kvass

Experience a taste of Russia with this traditional homemade kvass recipe—a refreshing, naturally fermented beverage that's rich in history and flavor. Crafted from toasted dark rye bread, sugar, and a touch of yeast, this lightly carbonated drink is perfect for hot summer days. Infused with sweet raisins and optional hints of fresh mint and lemon zest, this authentic kvass delivers a beautifully balanced tangy-sweet profile. With just a few simple techniques, including overnight soaking and gentle fermentation, you can create a unique, probiotic-rich drink that’s both delicious and packed with cultural heritage. Serve it chilled straight from the fridge for an effervescent treat that pairs well with hearty meals or as a standalone thirst-quencher.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 250 grams dark rye bread
• 2 liters boiling water
• 150 grams sugar
• 1.5 teaspoons active dry yeast
• 50 grams raisins
• 5 leaves fresh mint leaves (optional)
• 1 teaspoon lemon zest (optional)

Directions

Step 1

Preheat your oven to 180°C (350°F). Slice the dark rye bread into thick slices and place them on a baking tray.

Step 2

Toast the bread in the oven for about 15 minutes, or until the slices are deep golden brown and crispy, but not burnt.

Step 3

Place the toasted rye bread pieces in a large, heatproof bowl. Pour the boiling water over the bread, making sure all pieces are submerged.

Step 4

Allow the bread to soak in the boiling water for 8 hours or overnight, until completely softened.

Step 5

Strain the liquid through a fine-mesh sieve lined with cheesecloth into another large bowl or saucepan to remove all bread particles.

Step 6

Dissolve the sugar in the strained liquid by stirring thoroughly.

Step 7

Add the active dry yeast by sprinkling it over the liquid surface and let it sit for 10 minutes, then gently stir to combine.

Step 8

Add the raisins to the mixture, along with mint leaves and lemon zest if using, for additional flavor.

Step 9

Cover the bowl with a clean cloth and let it ferment in a warm place for 8-12 hours, during which it should start to become lightly carbonated.

Step 10

Strain the kvass again into clean bottles, distributing the raisins evenly among them. Securely cap the bottles.

Step 11

Allow the kvass to condition at room temperature for another 3-5 days, checking for carbonation build-up by gently opening the bottle cap to release pressure.

Step 12

Once the kvass is carbonated to your liking, refrigerate it to halt fermentation. Serve chilled.

Nutrition Facts

Serving size	2459.2 grams (2459.2g)

Amount per serving	% Daily Value*
Calories	1456

Total Fat 9.40g	12%
Saturated Fat 1.30g	7%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 1656mg	72%
Total Carbohydrate 322.50g	117%
Dietary Fiber 21.50g	77%
Total Sugars 184.00g
Protein 27.60g	55%

Vitamin D 0IU	0%
Calcium 232mg	18%
Iron 9mg	52%
Potassium 1058mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.7%

Protein: 7.4%

Carbs: 86.9%