Home-made kvass and okroshka

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The fondest childhood memories I have associated with the hash. When started the heat, mom would brew in a large pot. So far this is my favorite summer dish. Hash I associate with summer, heat, vacations and Swifts. When on a hot day, pour a cold one hash and eating hot potatoes, what else could be more delicious?

Ingredients for Home-made kvass and okroshka

Step by step instruction of cooking Home-made kvass and okroshka

Шаг 1

Rye bread slice and dry in the oven.
In 3-liter saucepan, boil water with croutons. Allow to cool to room temperature.
Dissolve yeast in small amount of water, to knock out the flour, add some sugar and allow the yeast to make, add to a pot of yeast and sand. Optionally add the wort, but it is possible without it.
We have always been made to do brew unsweetened. If the brew is used for drinking, add more sugar. You can enrich the taste of honey and add a handful of raisins. Cover with a lid and put in a warm place a day or two. When the brew reaches the desired acid, carefully pour it into another container, being careful not to lift the suspension. Put into the fridge.
Of the remaining grounds leave the glass and put into the fridge, it will be stored until then, until we again do not need the brew. Then this in the midst of inciting the flour, add the sugar, but without the yeast. Put water with croutons, add, insist, cooled and used.

Шаг 2

Cut into small cubes cucumbers, eggs, radish and sausage. Finely chop the greens.

Шаг 3

Never RUB the herbs, we like it like this. If you have feathers from garlic, it is also possible to add. Stir.