Difference between revisions of "Kvass"
(→Benefits and uses of Kvass are) |
|||
| Line 1: | Line 1: | ||
| − | Kvass is a traditional eastern European beverage that was originally made from fermenting stale bread. According to this article: “It is also recognized that kvass is safer to drink than water. Tolstoy describes how Russian soldiers took a ladle full of kvass before venturing from their barracks onto the Moscow streets during a cholera epidemic. Because kvass protects against infectious disease, there is no worry about sharing the glass.” | + | Kvass is a traditional eastern European beverage that was originally made from fermenting stale bread. According to this article: “It is also recognized that kvass is safer to drink than water. Tolstoy describes how Russian soldiers took a ladle full of kvass before venturing from their barracks onto the Moscow streets during a cholera epidemic. Because kvass protects against infectious disease, there is no worry about sharing the glass.” Although it is fermented, this slightly sweet beverage is considered nonalcoholic (0.05% to 1%). It can be made with the addition of fruits like strawberries and raisins or herbs like mint. A distinction is made between bread kvas and beet kvas. Not only is kvas popular in Russia, Ukraine and Poland, it is enjoyed in Belarus (kvas), Latvia (kvass), Lithuania (gira), former Soviet states like Georgia, Kazakhstan and Armenia, and is even known in China (géwǎsī/kèwǎsī) |
* Bread Kvass is an Eastern European fermented beverage typically made with black or other rye bread and is imbibed as a thirst quencher in the summer or as a health elixir. It is also used as a cooking ingredient for soups like Russian botvinia and some versions of okroshka (some recipes call for buttermilk in place of the kvas as a souring agent), and Polish żurek. | * Bread Kvass is an Eastern European fermented beverage typically made with black or other rye bread and is imbibed as a thirst quencher in the summer or as a health elixir. It is also used as a cooking ingredient for soups like Russian botvinia and some versions of okroshka (some recipes call for buttermilk in place of the kvas as a souring agent), and Polish żurek. | ||
| − | * Beet | + | * Beet kvas is used in Polish Christmas Eve Beet Soup.<br> |
| − | + | ||
See also : | See also : | ||
* [[fermented food]] | * [[fermented food]] | ||
Revision as of 03:40, 10 January 2014
Kvass is a traditional eastern European beverage that was originally made from fermenting stale bread. According to this article: “It is also recognized that kvass is safer to drink than water. Tolstoy describes how Russian soldiers took a ladle full of kvass before venturing from their barracks onto the Moscow streets during a cholera epidemic. Because kvass protects against infectious disease, there is no worry about sharing the glass.” Although it is fermented, this slightly sweet beverage is considered nonalcoholic (0.05% to 1%). It can be made with the addition of fruits like strawberries and raisins or herbs like mint. A distinction is made between bread kvas and beet kvas. Not only is kvas popular in Russia, Ukraine and Poland, it is enjoyed in Belarus (kvas), Latvia (kvass), Lithuania (gira), former Soviet states like Georgia, Kazakhstan and Armenia, and is even known in China (géwǎsī/kèwǎsī)
- Bread Kvass is an Eastern European fermented beverage typically made with black or other rye bread and is imbibed as a thirst quencher in the summer or as a health elixir. It is also used as a cooking ingredient for soups like Russian botvinia and some versions of okroshka (some recipes call for buttermilk in place of the kvas as a souring agent), and Polish żurek.
- Beet kvas is used in Polish Christmas Eve Beet Soup.
See also :
Special Precautions of Kvass
Benefits and uses of Kvass are
Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems.
