Kvass

Kvass is an ancient traditional fermented drink, an inseparable part of Ukrainian food culture. The most widespread is bread kvass, made from dried rye bread or malt, and beetroot kvass is also popular. The drink has a refreshing, pleasantly sour taste with bready notes and a light natural fizz.

The method is lactic-acid and partly yeast fermentation. Rye rusks are covered with boiling water, infused, strained, sugar and a culture (or a little yeast) are added, and it is then left to ferment for a day or two in the warm. During this time the microorganisms convert part of the sugars into lactic acid and carbon dioxide, from which the kvass sours, “sparkles”, and takes on its characteristic flavour. Raisins, mint, honey, horseradish, or berries are often added. Kvass quenches thirst wonderfully on a hot day, serves as the base of cold summer soups (such as kholodnyk), and is considered good for digestion. It is one of the oldest and best-loved low-alcohol drinks (usually 0.5–1% alcohol) of the Ukrainian table, a symbol of home tradition.