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Russian Kvass Recipe + VIDEO (Квас)

A refreshing Russian summer drink, naturally fermented from Rye bread, chemical free and delicious! Not beer, but delicious Russian Kvass Recipe (Квас)
Course Drinks
Cuisine Russian
Keyword bread kvass, Kvass, kvass recipe
Author PetersFoodAdventures


  • loaf of dark Rye Bread 400g the darker the better
  • 5 litres water
  • 1 tablespoon honey optional
  • 1 ½ cups sugar
  • 2 teaspoons brewers yeast 7 grams or 1 packet
  • 2 teaspoons raisins sultanas


  • Fill large stock pot with 5 litres of water and bring to a boil.
  • Toast the bread on a dark toaster setting. The darker the toast, the darker the kvas will be, a little blackness is ok. (dont burn the toast too dark)
  • When the water is boiled, remove from heat. Add the toast to the boiling water, cover and allow to cool (better to leave overnight).
  • Strain the toasted bread using a cheese cloth.
  • The kvas will be cold at this moment. Quickly warm up the kvas on the stove, until it is warm and around 35°C/95°F. Don't use water hotter than 45°C/110°F, or it will kill the yeast. If the water is cold, the yeast won't activate.
  • Remove the warmed Kvass off the heat. Add the yeast, sugar, honey and 1 teaspoon of raisins and allow to sit for 6-8 hours. Stir to make sure the sugar and honey are fully dissolved. You will see foam and bubbles start to rise in the kvas.
  • Strain the kvas using a cheese cloth. Put 2-3 raisins in each soft drink bottle and pour the kvas and seal tightly. Only fill the bottle about ⅔ of the way, squeezing the sides letting air out, as it will continue to ferment and expand in the fridge. The next day, when the bottle is too tight, open it to release some air out, and squeeze again.
  • After about 3 days in the fridge, your kvas is ready to enjoy!