Homemade Rye Bread Kvass with Raisins
Rich, aromatic and full of summer flavor! This homemade rye bread kvass is prepared with yeast, sugar and raisins. Serve it well chilled on a hot day or use it as a base for cold soups.
Updated : 23 September, 2026
Easy
More than 1 hour.
Ingredients
3 liter
Water
21 grams
Fresh yeast
200 grams
Dark bread
4 tablespoon
Sugar
20
Raisins
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose strongly flavored bread with a high rye flour content, as it will give the kvass its characteristic color and taste. You can use fresh compressed yeast or dry yeast.
Step 2
Bring the water to a boil beforehand, then leave it to cool until warm.
Step 3
Cut the rye bread into medium-sized pieces and arrange them on a baking sheet. Dry in an oven preheated to 350°F for approximately 10–15 minutes, until the bread is thoroughly dried and noticeably darker.
Step 4
Pour a small amount of the warm water into a separate container and dissolve the yeast in it.
Step 5
Add the dried bread pieces and sugar to the remaining warm water, then pour in the dissolved yeast.
Step 6
Cover the container with clean cheesecloth or a linen cloth and leave it to ferment at room temperature for 2 days. Strain the kvass through clean cheesecloth or cloth into a clean glass container.
Step 7
Add a handful of raisins, cover the container with cloth again and leave to ferment for another 24 hours. Strain carefully without disturbing the sediment, returning the raisins to the strained kvass if desired. Cover and refrigerate immediately. Discard the drink if mold, unusual discoloration or an unpleasant odor appears.
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