48 Kitchen Medicine Broth Series II featuring Kvass

An Herbal Diary

Another form of kitchen alchemy and extraction: Kvass. This fermented beverage is refreshing and tangy. Using Kvass as broth may be unconventional but it is also uncommonly good, especially beet kvass used in borscht, either cold or hot. Give it a try.

Kvass Recipe

12 slices dark rye bread

2-3 quarts hot water

¼ cup sugar or honey

1 ¼ teaspoon dry active yeast

1 Tablespoon lemon juice

12 raisins

For Beet Kvass

2-4 beets, peeled and cubed

2-3 quarts water

Mentions:

Beyond the North Wind by Darra Goldstein

The Brothers Karamazov by Fyodor Dostoyevsky

Borodinsky Rye Bread

---Deepest gratitude to Andrea Klunder, my podcast boss. Find her at thecreativeimposter.com.

Original music by Dylan Rice

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ABOUT DINA

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Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.