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Kvass

A fermented drink from dark or rye bread that is very popular in Russia, East Europe and the ex-Soviet Union. Its alcoholic content is so low that it is considered okay for consumption by children. Originally a homemade, popular summer drink, it’s now produced and marketed round the year; kvass vendors are also a familiar sight on the streets in the Slavic world. Homemade kvass most often uses black or rye bread, usually dried, baked into croutons (called suhari), or fried, with the addition of sugar or fruit (eg. apples or raisins), and with a yeast culture and zakvasska (“kvass fermentation starter”).

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