(see also Okroshka (Russian Cold Soup)
80 g of rye bread
2 tbsp. tablespoons sugar
3 g yeast
12 glasses of water
Bread cut into slices and fry until dark. Pour hot (80 C) boiled water and remain it for 4 h. Infusion of strain, add sugar and yeast, add pre-diluted water and put in a warm place for 8 hours. Ready kvass drain and refrigerate.
In kvas for okroshka usually add mashed with mustard, sugar, salt and horseradish egg yolks (to taste).