1 lb stale black bread or -
1 lb pumpernickel bread, stale
1 cup sugar
2 tbsp raisins
2 tbsp mint leaves, fresh or -
1 tbsp dried mint leaves
2 tbsp active dry yeast
1/4 cup luke warm water
A Recipe for
Kvas <mint-Flavored Bread Beer Soup>
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
I eat merely to put food out of my mind. |
| N.F. Simpson |
This Recipe for Kvas <mint-Flavored Bread Beer Soup> is one of thousands in the Recipes-to-go Drink Cookbook.
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If you enjoy this Kvas <mint-Flavored Bread Beer Soup> Recipe - you should enjoy the recipe collections you can find on the websites below:
The bagel, an unsweetened doughnut with rigor mortis. |
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I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
This is a recipe for Kvas <mint-Flavored Bread Beer Soup> from the recipe cookbook of Recipes-to-go (Drink)
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Food Tip |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Hunger is the best sauce in the world. |
| Cervantes |
**NOTE** Water must be hot as it will kill the yeast.
Oven must be preheated to 200 degrees F. Cube bread
then spread on a cookie sheet and place in oven for 1
hour. Bring 6 quarts of water to a boil and drop in
the bread.. Remove from heat, cover with a towel, &
allow to sit at room temperature for 8 hours. Strain
through a fine seive by pressing the moistuire from
the bread. Sprinkle the yeast & 1/4 teaspoon of sugar
over the cup of lukewarm water and stir to dissolve
the yeast completely. Set aside in a warm place
covered by a towel for approx. 10-12 minutes or until.
mixture doubles in volume. Add the mint leaves, and
remaining sugar, stir well then re-cover with the
towel and set aside for 8-12 hours more at room
temperature. Again strain the mixture through a fine
seive. Pour into a 1 gal. container, add the raisins,
cover the top with plastic wrap, secure with a rubber
band, and place in cool NOT cold, spot for 4-5 days or
until the raisins are floating and the sediment has
sunk to the bottom. Pour off the clear amber liquid
and rebottle in a clean jug or bottles. refrigerate
until ready to use. In Russia this is a beverage as
well as cold soup stock.
Serves: 6
Kvas <mint-Flavored Bread Beer Soup> Recipe brought to you by Recipes To-Go