1 lb (500 g) rye bread
1½ oz (40 g) yeast
½ cup (100 g) sugar
5 Tbs lukewarm water
1 bunch of peppermint
¼ cup (50 g) raisins
Rind from 1 untreated lemon
- Slice the rye bread and dry in the oven, place in a saucepan and add 8½ pints (4 l) of boiling water. Cover with a cloth and leave for 4 hours, then pour through a fine sieve.
- Stir the yeast with a little sugar into the lukewarm water, leave to rise for about 20 minutes and add to the brew.
- Then carefully squeeze the moisture out of the bread mixture into the brew, add the remaining sugar, mint – putting a few mint leaves aside – and the blackcurrant leaves, and leave the brew overnight in a warm place for it to ferment.
- Strain once more through a cloth and bottle. Place a few raisins, a peppermint leaf, and a piece of lemon rind in each bottle, close tightly and store in the refrigerator for 3 days.
- When the raisins have risen to the surface, strain the kvas once again ad rebottle. It will now be ready for drinking.