Our elders have a deep respect for it, a tradition born from times when food was scarce. Nothing was wasted. That's why the most traditional kvass is made from roasted, dried rye bread leftovers ...

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 ...

Craving the perfect evening snack? Dive into the best recipe for boiled crayfish, bursting with flavor and paired with refreshing homemade kvass! This dynamic duo brings together bold spices ...