You’re gonna appreciate this; a simple, authentic bread kvas that doesn’t need a concentrate! My hubby’s cousin, Angelina, shared this recipe with us. We’ve made it with rye bread and with black bread and both were so refreshing! New favorite for sure – thanks Angelina!

This kvass lasts up to a week in the fridge (probably longer, but it might start tasting kinda strong). You’ll notice it loses sweetness daily as it stands. I think it’s best after a full day in the fridge.

Bread Kvas is uber popular in Russia and Ukraine. You might compare it to a sweet, non-alcoholic beer. From my research, kvass only has up to 1% alcohol content (still probably not recommended for pregos). The longer it sits in the fridge, the more slightly “alcoholic” it gets, but it’s still considered non-alcoholic.

So if you drink it in the first day or 2, there is probably no alcohol in there yet. From what my readers have said, it’s best to store kvas in plastic soda bottles since they are designed to hold pressurized drinks. I like to release the pressure from my bottles 1-2 times a day because an over-inflated bottle just makes me nervous.

Ingredients for Bread Kvas:

2.5 gallons or 10 qt of water

1 lb or 9 slices of classic black, dark or rye bread

1 handful of raisins

1.8 lb (4 cups) of sugar

1.5 Tbsp of active dry yeast

3 large plastic soda bottles

How to Make Russian Bread Kvas: (best if prepared in the evening)

DAY 1:

1. Fill giant stock pot with 2.5 gallons of water (or divide it into two large pots) and bring to a boil.

2. While waiting, toast the bread slices twice on the darkest toaster setting. Yes. Seriously. Darker bread makes darker kvass. Toast bread either outside or in your garage or your house will get smokey. We learned the hard way 🙂

3. When water starts to boil, remove the pot from heat. Add a handful of raisins and toasted bread to the pot, cover with the lid and let it stay overnight or at least 8 hours.

DAY 2:

4. Carefully remove toasted bread and discard it.

5. In a medium bowl, mix together 4 cups of sugar and 1.5 Tbsp of yeast, add them to kvas mixture and stir.

6. Cover with plastic wrap or lid and leave the mixture on the counter for another 6 hours, stirring every couple hours.

7. Discard floating raisins by scooping them up with a large spoon. Using strainer or cheese cloth, pour kvass into bottles, loosely cover with lid and refrigerate overnight. The following day once the bottles are completely chilled, you can tighten the lid.

P.S. According to my readers, it’s best to store kvas in plastic soda bottles since they are designed to hold pressurized drinks.

DAY 3: enjoy

DAY 4: enjoy

DAY 5: …..did it really last that long?

How do you make your kvass?

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