Bloody Kvas

Making the Bread Kvass Start by making the bread kvass. Slice the rye bread into small cubes and spread them out on a baking sheet. Place the baking sheet in the oven and toast the bread cubes at a low temperature (about 150°C) for 20-30 minutes until they are dry and crispy.

2.In a large pot, bring 4 liters of water to a boil. Add the toasted bread cubes to the boiling water and stir well. Remove the pot from the heat and let it cool to room temperature.

3.Once the bread kvass is cooled, strain it through a fine-mesh sieve into a clean container. Discard the bread solids.

Preparing the Beet Kvass Next, prepare the beet kvass. In a separate large pot, bring 1 liter of water to a boil. Add the grated beets to the boiling water and simmer for 15 minutes.

5.After 15 minutes, remove the pot from the heat and let it cool to room temperature.

6.Once the beet kvass is cooled, strain it through a fine-mesh sieve into the container with the bread kvass.

Finishing the Kvass Add the raisins, lemon juice, and sugar to the kvass mixture. Stir well to dissolve the sugar.

8.In a small bowl, dissolve the yeast in 1/4 cup of warm water. Let it sit for 5 minutes until foamy. Add the yeast mixture to the kvass and stir well.

9.Cover the container with a clean cloth and let the kvass ferment at room temperature for 6-8 hours or overnight. During this time, the kvass will become slightly fizzy and sour.

10.After fermentation, strain the kvass through a fine-mesh sieve into clean bottles or jars. Discard any sediment at the bottom.

Serving Suggestions Refrigerate the bottled kvass for at least 2-3 hours before serving. Serve chilled over ice cubes and garnish with fresh mint leaves. For an extra kick, add a shot of vodka or rum to each glass, if desired.