Homemade kvass

Name: Homemade kvass
Total time: 2 hours 30 minutes
Yield: 2
Cuisine: Russian, Ukrainian
Ingredients: Borodinsky bread - 210 g; Raisins - 25 g; Sugar - 75 g; Dry yeast - 4 g; Water - 500 g

Cookinero 9 March 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

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

Step 2

Line the bottom of the jar with raisins.

Step 3

Place dried Borodino bread on top of the raisins.

Step 4

Add sugar and dry yeast to the jar.

Step 5

Pour boiled water over the ingredients.

Step 6

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

Step 7

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

Step 8

Pour homemade kvass on Borodinsky bread into cups. Enjoy!

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Recipe cuisine: Russian, Ukrainian

Cooking time: 2 hours 30 minutes

Servings: 2

Calories: 95.16 kcal

Fats: 0.52

Proteins: 2.05

Carbohydrates: 21.61

Ingredients

Borodinsky bread - 210 g

Raisins - 25 g

Sugar - 75 g

Dry yeast - 4 g

Water - 500 g

Homemade kvass - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of bread instead of Borodinsky bread?

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.

How long does homemade kvass last in the fridge?

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.

Is there a yeast-free alternative for this recipe?

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.

Can I reduce the sugar for a less sweet kvass?

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.

What’s the best way to serve kvass?

Serve chilled over ice with a lemon wedge or fresh mint. For a traditional twist, pair with rye crackers or pickles.

Can I double the recipe for a larger batch?

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.

Is kvass suitable for a gluten-free diet?

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.

Can I freeze kvass to extend its shelf life?

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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