*  Exported from  MasterCook  *
 
                    KVAS <MINT-FLAVORED BREAD BEER SOUP>
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Russian                          Soup
                 Ethnic                           Beverages
                 Slavic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Stale black bread
                         - or -
    1       lb           Pumpernickel bread, stale
    1       c            Sugar
    2       tb           Raisins
    2       tb           Mint leaves, fresh
                         - or -
    1       tb           Dried mint leaves
    2       tb           Active dry yeast
      1/4   c            Luke warm water
 
   **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.
  
 
 
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