Title: Kvas 
 Categories: Russian, Soup, Ethnic, Beverages, Slavic
      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.