الصورة قريبًا
مبتدئ
French
Classic French Omelette
المصدر: شيف
10 دقيقة1300 سعرة
نباتيخالٍ من الغلوتينقليل الكربوهيدرات+1
Kvass
Stale dark rye bread toasted, steeped in hot water and fermented two days with sugar, yeast and raisins — cloudy, faintly sour, barely alcoholic and sold from tankers in summer.
المصدر
الوصفة من Ukrainian home kitchens · 🏺 تقليدي · Black soil cooking — wheat, buckwheat, beetroot, cabbage and sour cream, and a table that is judged on how much of it there is.
Ukrainian · fermented drink — An ownerless traditional dish, so no cook is credited. The cited article confirms the cereal-based fermented low-alcohol drink, the rye bread base, the cloudy appearance and its use as a base for cold soups. That the article covers the whole Slavic region rather than Ukraine alone is stated rather than glossed over. Quantities and method are this book's own.
شاهد طريقة التحضير · 3 فيديو
⏱ 2900 دقيقة🍽 8 حصة🔥 90 سعرة🇺🇦 أوكرانيا
نباتي صرفنباتيخالٍ من الألبانخالٍ من المكسرات
الخطوات
Cut the bread into slices and toast them in a 180°C oven for 15 minutes until dark brown and dry, but not black.
💡 Dark brown, not burnt. Burnt bread makes kvass acrid, and the bitterness cannot be sweetened out afterwards.
Put the toast in a large pot, pour over the boiling water, cover and leave 6 hours.
Strain through a cloth, pressing gently. Do not wring it or the kvass goes muddy.
Stir the sugar into the warm liquid until it dissolves, then let it cool to blood temperature before adding the yeast.
💡 Yeast into warm, never hot. Above 45°C you kill it and nothing will ferment.
Add the mint, cover with a cloth and leave at room temperature 12 to 16 hours until it smells sour and fizzes.
Strain again, bottle with 3 raisins per bottle, seal loosely and refrigerate 24 hours before drinking cold.
💡 Loosely. Kvass carries on fermenting in the bottle and a tightly sealed one builds real pressure — burp them daily.
💡 نصائح
- It is about 1% alcohol at most — legally a soft drink in Ukraine, and given to children.
- Kvass is also a soup base. Cold okroshka is made with it, poured over chopped vegetables and egg.
- It keeps five days refrigerated and gets progressively drier and more sour. Drink it in the first three.
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