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  Kvas
 
Yield: 6 Servings
 
1 lb Stale black bread - or -      1 lb Pumpernickel bread stale
1 c Sugar      2 tb Raisins
2 tb Mint leaves fresh - or -      1 tb Dried mint leaves
2 tb Active dry yeast      1/4 c Luke warm water
 **NOTE** Water must be hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat cover with a towel & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves and remaining sugar stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature. Again strain the mixture through a fine seive. Pour into a 1 gal. container add the raisins cover the top with plastic wrap secure with a rubber band and place in cool NOT cold spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom. Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock.

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