Kvass – Real National Drink Of Russia

If you think the Russian national drink is vodka, this is not quite true. Wonderfully pleasant drink with low alcohol percentage, soft and golden-brown color from ancient times to the present day – that is Kvass. Unfortunately, industrially produced drink almost does not deserve this glorious name.

kvassThe best is to prepare Kvass at home, but even better solution is the one produced in Orthodox monasteries.

The classic Kvass has a density and distinctive taste of cider with a low percentage of alcohol, and is obtained by fermenting black or rye bread, spring water and herbs, although there are other types Kvass made from berries, grains and other types of products. Kvass is consumed as a drink alone, but is also used as a basic ingredient of cold summer soups as “Okroshka”.

Children can also drink it because it has light sweet taste and of course it is much healthier than other beverages that are made on the basis of sugary syrups. In addition, preparation of Kvass is a great way to use old bread. Try it and maybe you really like it. Feel free to combine different ingredients until you get the flavor you like. Add a little ginger and lime which gives a special flavor to this drink.

Kvass is biologically valuable drink, particularly in terms of mineral substances. In it you can find plenty of iron, calcium and phosphorus, and vitamin B complex, which are highly valued. Compared with fruit juices and other soft drinks, it contains much less of potassium and sodium.

The composition depends on the quality of yeast extract, malt and fermentation process. Usually the Kvass contains is:
• Iron 35-100 mg / l
• Magnesium 250-300 mg / l
• Phosphorus 700-1000 mg / l
• Potassium 80-100 mg / l
• Sodium 1000-1400 mg / l
• Cobalt 1 mg / l
• Fluorine 0.5 mg of / l
• Manganese – Trace
• Vitamins B1, B2, B3
• Vitamin E
• Carbon dioxide from 0.25 to 0.35%
• Sugar 8-10%
• Directly reducing sugar 3-5%
• Acidity 0.2-0.4%
• Dry matter 10-12%