Bread Beer Russian Beverages Soups
Last updated 6/12/2012 1:21:34 AM. Recipe ID 53821. Report a problem with this recipe.
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.
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