Kvass is a traditional Slavic acid beverage made from flour and malt (rye, barley) or from dry rye bread by fermentation. Kvass is sometimes laced with fragrant herbs, spices and honey. It can also be made from beets, fruits and berries. Kvass is considered to be a non-alcoholic beverage by convention: it has a certain amount of alcohol and is close to cider by the malty effect. Kvass is used not only as a drink, but also as a basis for classic cold soups of Russian cuisine - okroshka and botvinia. Kvass for soup is usually less sweet than the one intended for drinking.


  • Honey – 100 g
  • grated horseradish - 100 g
  • yeast – 25 g
  • flour - 0,5 tbsp.
  • water - 4 l
  • dried rye bread - 800 g
  • sugar - 100 g

Preparation method (receipt)

Cover the dried bread with 4 l of boiled water and put in a warm place for 24 hours. Strain through several layers of gauze into an enamel ware. Dilute yeast and flour in a small amount of warm kvass, pour in the rest of kvass, add sugar and put in a warm place for fermentation for 5-6 hours. Before bottling, add honey and horseradish diluted in a small amount of kvass. Stir. Bottle, cork and allow to stand in the cold for 2 days before using. Serve with pieces of ice. This kvass is a kind of a classic dried-bread kvass which is laced with raisins instead of honey and horseradish before bottling.

Honey grated horseradish yeast flour water dried rye bread sugar

Other Drinks