bursting with flavor and paired with refreshing homemade kvass! This dynamic duo brings together bold spices, tender crayfish, and that fizzy, tangy goodness of kvass—just what you need to ...

Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy. Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple ...

How do you make beet kvass? The recipe is quite simple. First, thoroughly wash and peel the beets, then slice them into thin ...

“In Lithuania, the earliest written bread kvass recipes date back to the early 19th century. However, the recipe itself originated much earlier, before it was documented.” Akin to ...

In the second half of the 19th century, kvass started to be produced in factories, which shows how popular it was. With the advent of summer many local newspapers published recipes for homemade kvass.