Kvass salad | Fresh Recipes - ReCiPes

Kvass salad | Fresh Recipes



  • lettuce
  • celery
  • an Apple
  • cucumber
  • parsley and dill
  • garlic 1-2 cloves
  • currant leaves and cherries
  • Dill umbrellas
  • horseradish leaf or root
  • basil
  • salt
  • sugar
  • water

Cooking method:

  1. Cook everything you need for kvass. Take any greens, lettuce leaves, cucumber (you can substandard), currant or cherry leaves, or both together. In a word, take what you like, what you will eat deliciously. Spicy lovers can add hot pepper. I added half an apple, celery and basil.
  2. Cut greens and cucumber. What then is not supposed to be eaten (a leaf of horseradish, currants and cherries, dill umbrellas) can be put in its entirety.
  3. We put all this in a 3-liter jar. Fill it in 2/3.
  4. Pour with brine at the rate of 1 liter of slightly warm water – 1 tsp. salt and 1 tsp. Sahara. Do not put a lot of salt, otherwise it will turn out not kvass, but a brine.
  5. Cover the jar with gauze or a napkin and leave for fermentation for a day or more, if you like in a sour way.
  6. Then we express kvass, cool and drink.
  7. We also cool the thick component, take out everything inedible, add fresh cucumber, fresh herbs to taste, you can add a little liquid to this “salad”, you get a kind of okroshka. I ate like a salad with olive oil and brown bread.

It is very unusual and unexpectedly delicious!










Bon Appetit!


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