Summer menu: 5 kvass recipes

Summer menu: 5 kvass recipes

24.05.2022 0 By admin

kvass recipes

What could be better than delicious homemade kvass? Only a few types of such kvass! Especially for you, we have selected the best recipes – cook, taste and choose the one that you like the most!

Rye kvass


  • rye bread (any) – half a loaf
  • boiled water – 3 l
  • dry yeast – 25-30 g
  • sugar – 125 g
  • raisins – 1 handful


  1. Cut the bread into slices and dry in the oven until golden brown at a temperature of 36-38 degrees. Dissolve yeast and sugar in a glass of water. Then add them to the water, throw rye crackers there.
  2. Pour the future kvass into a jar and cover with a lid, put in a warm place. Please note: it should not be sunny.
  3. After two days, strain, add the raisins and the remaining sugar. Store in tightly closed plastic bottles overnight in the refrigerator. Kvass is ready.

White kvass


For kvass:

  • rye flour – 100 g
  • rye sourdough – 100 g
  • sugar – 3 tbsp. spoons
  • boiling water – 3 l
  • mint, horseradish – optional

For rye sourdough:

  • rye flour – 4 tbsp. spoons
  • water – 100 ml
  • sugar – 1 teaspoon

Starter preparation:

  1. Mix flour with water and sugar until creamy. Leave overnight in a warm place.
  2. Then add a little more flour to bring to the consistency of thick sour cream. Repeat these steps for 4 days.

Cooking kvass:

  1. Pour the flour with part of the boiling water, stir until gruel. Add the rest of the water and cool until warm (about 30 degrees) state. Then add sugar and sourdough. Mint leaves and/or horseradish can be added if desired.
  2. Cover with cheesecloth and leave to ferment at room temperature for about a day. Then strain, add sugar to taste, bottle, close tightly and leave in the refrigerator for another two days. Kvass is ready.

Strawberry kvass


  • strawberries – 250 g
  • water – 700 ml
  • sugar – 2-3 tbsp. spoons
  • citric acid – 0.5 tsp
  • raisin


  1. Boil strawberry compote and let it brew for 15-20 minutes. Add sugar, citric acid, stir and strain. Pour into bottles and cool to room temperature. Then add a few raisins (5-6 pieces) to each bottle.
  2. Infuse kvass at room temperature in a dark place for 2-3 days. But this time is approximate, since everything depends on the temperature in the room. As soon as you see signs of fermentation (raisins will float and bubbles will appear), place kvass in the refrigerator for another 4-5 days.

Kvass from whey


  • whey – 10 l
  • sugar – 500 g
  • yeast – 50 g
  • lemon essence – 10-25 g


  1. Dissolve sugar in whey, dissolve yeast. Leave for 10-15 hours to ferment.
  2. Add burnt sugar and lemon essence to the solution filtered through gauze, pour into bottles and keep in the refrigerator for 2 days. Kvass is ready.

Honey kvass

Ingredients (for 1 liter of drink):

  • honey – 300 g
  • water – 800 ml
  • yeast – 50 g
  • spices – 10 g


  1. Dilute honey in hot water and boil for 4 hours. Pour the wort into a saucepan and cool to a temperature of 25 degrees. Add yeast and leave to ferment in a cold place.
  2. After 10 hours of fermentation, pour into a clean container and leave to ferment again for 1-2 weeks. You can add your favorite spices for a fragrant taste.

Which kvass do you like more – homemade, bought from a barrel or bottled?

Photo: Instagram