Meat Flavoured Kvass

Preparing the Kvass Base To prepare the kvass base, start by tearing the rye bread into small pieces and placing them in a large bowl.

2.Boil the water and pour it over the rye bread, allowing it to steep for about 30 minutes.

3.Once the bread has softened, strain the liquid through a fine mesh sieve into a clean container.

4.Dissolve the sugar in the bread-infused liquid and let it cool to room temperature.

Infusing the Meat Flavoring In a separate saucepan, combine the beef, chopped onion, minced garlic, bay leaves, thyme, black peppercorns, and salt.

6.Cover the meat mixture with water and bring it to a boil. Reduce the heat and let it simmer for 1-2 hours, until the meat is tender.

7.Remove the meat from the broth and set it aside to cool. Strain the broth through a fine mesh sieve and discard the solids.

8.Once the meat has cooled, shred it into small pieces and set aside.

Combining the Flavors Combine the meat-infused broth with the cooled kvass base and stir in the honey.

10.Add the raisins and sliced lemon to the mixture.

11.Cover the container and let the kvass with meat flavor ferment at room temperature for 2-3 days.

Final Steps Strain the kvass to remove any sediment and transfer it to clean bottles or jars.

13.Seal the bottles or jars tightly and refrigerate for at least 1 day before consuming.

14.Serve chilled and enjoy the unique and delicious combination of meat and kvass flavors!