Homemade kvass

Cookinero 9 Mar 2025

Kvass is a traditional bread drink popular in Slavic and Baltic cuisine. This drink is used not only as a separate dish, but also as an ingredient for preparing other various dishes, such as soups. The recipe for homemade kvass based on Borodinsky bread is an excellent alternative to the store-bought product.

How to cook Homemade kvass

Step 1

Homemade kvass

Slice the Borodinsky bread, place the slices on a baking sheet and lightly dry them in the oven.

Step 2

Homemade kvass

Line the bottom of the jar with raisins.

Step 3

Homemade kvass

Place dried Borodino bread on top of the raisins.

Step 4

Homemade kvass

Add sugar and dry yeast to the jar.

Step 5

Homemade kvass

Pour boiled water over the ingredients.

Step 6

Homemade kvass

Mix the ingredients thoroughly, cover the jar with cling film and leave in a warm place for 2 hours.

Step 7

Homemade kvass

Remove the cling film and strain the kvass through a fine sieve.

Step 8

Homemade kvass

Pour homemade kvass on Borodinsky bread into cups. Enjoy!

Homemade kvass - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute Borodinsky bread with other dark rye breads like pumpernickel, though the flavor may vary slightly. The key is using a bread with rich, malty notes for authentic kvass taste.
Homemade kvass stays fresh for 3–5 days when stored in a sealed container in the refrigerator. If it develops an off smell or taste, discard it.
For a yeast-free version, replace dry yeast with 1–2 tbsp of active sourdough starter or use ¼ tsp baking soda, though fermentation time and flavor will differ.
Absolutely! Reduce the sugar by half or substitute with honey or maple syrup for a milder sweetness. Note that sugar aids fermentation, so reduce yeast slightly if cutting sugar heavily.
Serve chilled over ice with a lemon wedge or fresh mint. For a traditional twist, pair with rye crackers or pickles.
Yes, but use a larger vessel to allow space for fermentation. Ensure ingredients are well-mixed, and extend fermentation time by 30–60 minutes if needed.
Not as written, but you can experiment with gluten-free rye-style bread. Results may vary, and ensure all other ingredients (e.g., yeast) are certified gluten-free.
Freezing isn’t recommended, as it can alter flavor and carbonation. For longer storage, bottle kvass tightly and refrigerate; consume within 5 days for best quality.

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