Kvass is one of the oldest and most authentic Ukrainian dishes, which has been unfairly forgotten on the shelves of domestic cuisine. This sweet and sour dish, similar to thick jelly, was prepared from simple ingredients available to peasants: flour, malt, and seasonal fruits. Traditionally, kvass was prepared during Lent, as it was considered one of the most delicate and delicious third (sweet) courses. People used to say, “If kvass is good, the girl will give herself away,” which aptly describes the love for this amazing dish.
In this article, we discuss the history of kvass, how to prepare it correctly, the variations that exist in different regions of Ukraine, and provide practical advice for achieving the ideal result.
Content
What is kvass? Definition and history
Kvass is a dish made from buckwheat and/or rye flour with malt, which resembles thick jelly in consistency. Unlike regular jelly, kvass has a distinct sweet and sour taste, which it gets from a specific method of preparation and natural fermentation.
Origin and cultural significance
Kvass has deep roots in Slavic culinary tradition. According to historical research, this dish has been prepared since at least the times of Kievan Rus. It was especially popular in Poltava, Chernihiv, and in Right-Bank and Left-Bank Ukraine, where there were local variations in its preparation.
The dish was considered a symbol of the young bride’s household skills and abilities, and its successful outcome was seen as a good omen. That is why young girls, especially during Lent, were not allowed to prepare kvass—it was believed that this could lead to misfortune in their personal lives.
In July 2024, kvass from the village of Ryashky in Chernihiv Oblast was added to the list of intangible cultural heritage of the region, confirming its uniqueness and importance for preserving Ukrainian traditions.
Basic ingredients for classic kvass
To prepare traditional kvass, you need a small number of ingredients:
Flour and malt
| Component | Quantity | Note |
|---|---|---|
| Rye flour | 2 parts | Finely ground, whole grain |
| Buckwheat flour | 1 part | Provides a distinctive flavor |
| Wheat flour | 1 part | Optional, adds softness |
| Rye malt | 5% of total flour | Provides sourness and sweetness |
Auxiliary ingredients
- Water – cooled boiled water for steaming
- Sea salt – to taste (optional)
- Fresh berries – cherries, raspberries, strawberries (summer variation)
- Dried fruit – pears, apples (winter variation)
- Kalina – fresh (winter variation)
Detailed recipe for kvass: Step by step
Stage 1: Malt preparation (4 hours)
Malt is a key ingredient that ensures natural fermentation and a sweet taste. Unfortunately, ready-made malt is difficult to find in stores, but you can make it yourself.
Method of malt preparation:
- Take 500 g of sugar beets, wash and peel them.
- Cut the beetroot into small cubes (2-3 cm).
- Place in a clay pot or regular saucepan
- Pour cold water over the beets so that they are covered by 3-5 cm.
- Place in a warm oven (150-160°C) for 3-4 hours.
- The result will be an aromatic brown or reddish broth – this will be your malt.
Tip: If you don’t have time, you can use regular chilled beet kvass instead of homemade malt.
Stage 2: Preparing the starter (overnight)
Cooking time: 12 hours
Ingredients for the starter:
- 200 g rye flour
- 100 g buckwheat flour
- 50 g wheat flour (optional)
- 10 g malt (5% of the total amount of flour)
- 400 ml of hot boiled water
- a pinch of sea salt
Preparation algorithm:
- Mix the flours. In a large clay pot or enameled saucepan, grind the rye, buckwheat, and wheat flours with a wooden spatula. Wooden utensils are considered traditional and are best suited for cooking.
- Add malt. Carefully add the cooled malt (beetroot broth) to the dry ingredients.
- Pour boiling water over the mixture. Gradually, in small portions, add hot boiled water, stirring constantly with a wooden spatula. The mixture should reach the consistency of liquid sour cream or jelly—not too runny, but not too thick either.
- Measure the water correctly. Typical calculation: for 350 g of dry flour, you need about 400-450 ml of hot water. Determine the exact amount experimentally, keeping an eye on the consistency.
- Stir thoroughly. Avoid lumps—the flour should be evenly distributed in the water. If you find any lumps, rub them through a sieve.
- Add salt. A pinch of sea salt will add a slight saltiness and enhance the flavor.
- Place in a warm place. Cover the pot with a clean muslin cloth (gauze folded into 4 layers) or a towel. Place in a warm place – the ideal temperature is 40-45°C. This could be:
- Near the radiator
- In a warmer place in the kitchen
- In the oven with the light on
- On a warm windowsill
- Monitor the process. The starter should have a pleasant sour smell, similar to yeast, and a slightly sour taste. Small bubbles may appear on the surface—this is a sign of active fermentation.
Stage 3: Cooking the kvass (1-2 hours)
Cooking time: 30-60 minutes
Ingredients for cooking:
- Leaven from the previous stage
- 300 ml chilled malt (or beet kvass)
- 200 ml water with cherry twig decoction (optional)
- Dried or fresh berries and fruits as desired
Cooking process:
- Dilute the starter. Pour the starter into a small enamel pot. Gradually add the cooled malt, stirring until the mixture reaches a consistency similar to thin pancake batter.
- Add functional drinks. If you are preparing kvass according to Ozeryansky’s recipe, add tea brewed from cherry twigs and viburnum berries. This will give the dish a characteristic local flavor and color.
- Start cooking. Place the pot on a hot stove at medium heat. Stir constantly with a wooden spatula to prevent the kvava from sticking to the bottom.
- Add berries and fruit. When the mixture begins to boil, add fresh or frozen berries (cherries, raspberries, strawberries) and pre-soaked dried apples. This will prevent monotony and enrich the flavor.
- Cook until ready. The kvass should boil for 20-30 minutes after reaching boiling point. It will have a rich brown or reddish color depending on the ingredients.
- Transfer to the oven. Pour the kvass into the same hot dish (or divide between two smaller enamel dishes) and place in an oven preheated to 180°C for about 1 hour. This will ensure even cooking and give the dish a special consistency. Stir every 15 minutes.
- Cool before serving. Remove the kvass from the oven and let it cool at room temperature. As it cools, the consistency will become denser, while remaining soft and delicate.
Variations of kvass from different regions of Ukraine
1. Kvass with buckwheat flour and walnuts (Yevgen Klopotenko)
This recipe from the collection of MasterChef winner Yevhen Klopotenko preserves tradition, but with light modern accents.
Special ingredients:
- Walnuts – 100 g (chopped)
- Greek flour – 150 g
- Rye flour – 100 g
- Honey – 2 tablespoons
- Eggs – 1-2 pieces (for extra flavor)
Cooking features:
Buckwheat flour is used in larger quantities, which gives the dish a deep nutty flavor. Before serving, the kvass is seasoned with honey and sprinkled with chopped walnuts. This creates a contrast of textures and aromas.
2. Kvass with kvass (modern version)
Ingredients:
- Wheat flour – 200 g
- Greek flour – 100 g
- Beet kvass – 400 ml (instead of traditional malt)
- Sugar – 50 g
- Water – 150 ml
- Cherry jam or preserves – 100 g
Preparation method:
Instead of spending a long time preparing malt, use store-bought beet kvass. Mix the flour, steam it with hot water, dilute with kvass, and prepare as usual. This option significantly speeds up the process while maintaining the traditional taste.
3. Ozeryansky variant (Cherkasy region)
Specific points of the recipe:
- Preparation of malt from beets and cherry twigs. At this stage, tradition dictates that only wild or self-grown cherries, not hybrids, should be used.
- Add cherry leaves and twigs to the starter. Boil the cherry twigs separately in water, then add the resulting infusion to the flour mixture.
- Pre-soaking of viburnum. Dried viburnum is soaked in hot water for 20 minutes, then the broth is strained and added to the kvass.
- Cooking exclusively in clay pots. Unlike enamel, clay gives the dish a special taste and consistency.
4. Lyashivsky variant (Cherkasy region)
Key features:
- Steaming flour with hot water and cherry twigs at the same time
- Use of wheat, buckwheat, and mainly rye flour
- Portions of raspberries and strawberries are added only at the end of cooking to preserve their character and shape.
- Always served with delicious pies with poppy seeds or cheese
Modern analogues and alternatives to kvass
1. Kissel (Russian-Ukrainian equivalent)
Difference: Kissel is mainly made from potato or corn starch, has a less pronounced taste and a different consistency. However, the methods of preparation are somewhat similar.
Similarities: Both dishes are prepared by steaming flour with hot water and served as sweet semi-solid dishes.
2. Comparison
Uzvar is a compote made from dried pears, apples, and plums. Unlike kvass, uzvar is a liquid dish that does not contain flour and does not require fermentation.
Similarities: Both dishes were served as drinks or breakfasts during holidays and fasting days.
3. Homemade buckwheat porridge with cream (simpler version)
Some families prepare a simplified version of kvass, using regular buckwheat porridge brewed with hot water instead of traditional fermentation, then mixed with syrup and fruit. Although it is not real kvass, it tastes similar.
4. Modern commercial analogues
Today, some culinary establishments offer “new kvass” with modern ingredients:
- From fermented grains
- With spices and aromatic oils
- With the addition of soft cheese or cottage cheese
- With fruit purees and instead of traditional berries
However, real kvass remains unquestionably the most aromatic and delicious.
Tips for making the perfect kvass
Tip 1: Choosing cookware
Traditionally, kvass was prepared in clay pots, because clay:
- Distributes heat evenly
- Provides natural ventilation during fermentation
- Gives the dish a special flavor
If you don’t have clay pots, use an enamel pot, avoiding stainless steel cookware, which can affect the taste.
Tip 2: Control the temperature during fermentation
Ideal temperature: 40-45°C
At this temperature, the fermentation process is active but not too fast. If the temperature is below 35°C, the process slows down. If it is above 50°C, important enzymes disappear.
For control, use:
- Room thermometer
- Temperature sensor (if cooking in the oven)
- Simple observations – the dish should feel warm to the touch.
Tip 3: Ensuring the right consistency
The kvass should have a consistency described as “like liquid sour cream” or “pancake batter.”
If the starter is too thin:
- Add a little more flour.
- Cook a little longer to allow more moisture to evaporate.
If the starter is too thick:
- Dilute with cooled malt or bunyachov kvass
- Add a little warm boiled water
Tip 4: Recognizing when the starter is ready
Ready-made sourdough should have:
- Smell: Pleasant yeast smell, similar to bread starter
- Taste: Sour-sweet, pleasant
- Appearance: Small bubbles may be present on the surface (a sign of fermentation).
- Time: Approximately 12 hours at a temperature of 40-45°C
Tip 5: Choosing flour
Wheat flour: Must be whole grain, finely ground. It is definitely whiter than regular flour. Choose it in specialized “healthy food” stores.
Buckwheat flour: It should be grayish-brown in color and have a pleasant nutty aroma. Grayish-white flour indicates poor quality.
Wheat flour: Use whole wheat flour for better taste, but you can also use regular flour in small quantities.
Tip 6: Specialized ingredients for flavor
For the winter version:
- Dried pears and apples (soak in hot water for 30 minutes before use)
- Fresh or frozen viburnum berries
- Cherry twigs (fresh or dried)
For the summer version:
- Fresh cherries, raspberries, strawberries
- Blackberry
- Blueberry (bilberry)
Spices (optional):
- Vanilla (half a pod or 1/4 teaspoon of extract)
- Cinnamon (a pinch)
- Cloves (2-3 pieces)
- mint (fresh or dried)
Tip 7: Storage and serving
How to store ready-made kvass:
- At room temperature – 1-2 days maximum
- In the refrigerator – up to 3-5 days
- Freezing is not recommended, as the dish loses its consistency.
How to serve kvass:
- Hot – as the third (sweet) course for lunch
- Warm – like breakfast with wheat or rye bread
- Chilled – as a dessert or drink in special enamel cups
- With cream – as a modern presentation option
Frequently Asked Questions (FAQ)
Question 1: How does kvass differ from jelly?
Answer: Kvass is a fermented dish made from flour and malt, which has a sweet and sour taste. Kissel is a gelatinous dish, usually made from starch, which has a sweet taste without fermentation. Kvass is considered more nutritious and has a more complex taste.
Question 2: Can kvass be made without malt?
Answer: Yes, it is possible. Instead of malt, you can use:
- Beet kvass (store-bought or homemade)
- Sourdough starter from bread
- A small amount of compressed yeast (1/4 teaspoon per serving)
However, the taste will not be entirely traditional. It is better to try making the malt yourself, as described above.
Question 3: What is a typical serving size of kvass per person?
Answer: Kvass is very filling, so a typical serving is 200-250 ml (about a bowl) as a third course. If served as a drink or dessert, the serving size can be 100-150 ml.
Question 4: Can children eat kvass?
Answer: Yes, definitely. However, start with small portions (50-100 ml) for children under 3 years of age. On the other hand, it is not good to give kvass to children under 1 year of age, as it contains a small amount of acid from fermentation.
Question 5: The kvass is too sour – what should I do?
Answer: The cause of excess acidity is too long a fermentation period or too high a temperature. To reduce acidity:
- Add honey or sugar to dishes for flavor
- Mix the kvass with the cooled malt.
- Decorate the kvass with cream or fermented milk product.
In the future, reduce the fermentation time by 2-3 hours.
Question 6: The kvass is too sweet – what should I do?
Answer: If the starter is too sweet:
- Add a pinch of salt
- Cook a little longer, allowing more moisture to be removed.
- In the future, reduce the amount of malt or honey wine.
Question 7: How to choose the right place for fermentation?
Answer: The place for fermentation should be:
- Warm – around 40-45°C
- Dark – away from direct sunlight
- Without a draft, wind leaks can cool down dishes.
- In the kitchen – near a warm place, such as a radiator or on a windowsill on the sunny side
Question 8: Can kvass be prepared in glass containers?
Answer: Technically yes, but it is not recommended. Glass:
- Poor heat distribution
- Does not allow the dish to “breathe” during fermentation
- Chilly, which slows down the process
It is best to use clay or enamel.
Question 9: What is the history of kvass in Ukraine?
Answer: Kvass dates back to the times of Kievan Rus and has been prepared for thousands of years. This dish was the staple food of peasants during Lent, when flour and malt were widely available and this dish allowed them to survive the cold months. As early as the 19th century, scientists and ethnographers recorded recipes for kvass. Unfortunately, in the 20th century, during industrialization and changes in the population’s diet, kvass was largely forgotten. Today’s Ukrainian cuisine is trying to revive interest in this unique dish.
Question 10: How does kvava affect health?
Answer: Kvass, as a fermented food, has a number of beneficial properties:
- Probiotics: Natural enzymes and microorganisms promote intestinal health
- Vitamins: Whole grain flour contains vitamins B and E.
- Minerals: Iron and zinc from buckwheat and rye
- Safe for weight loss: Low in calories and high in satiety, kvass is ideal for people trying to lose weight.
However, individuals with digestive disorders are advised to consult a physician before consumption.
Conclusions: How to reinvent kvass for your family
Kvass is not just a dish, it is a connection to our roots and traditions. Despite the fact that modern cuisine offers many other desserts and snacks, kvass remains unique and irreplaceable in terms of taste and preparation.
Now that you have a detailed recipe and tips, you are ready to begin this journey. Start with the basic recipe, experiment with berries and spices, and soon you will discover the wonders of this ancient dish for yourself and your family.
The most important steps when cooking for the first time:
- Prepare high-quality flour (rye, buckwheat, wheat)
- Choose a pot, preferably clay if possible.
- A comfortable environment for fermentation is the key to success
- Don’t rush – cooking and baking will take time, but the result is worth it.
Prepare kvass for your family, share the recipe with your friends, and together we will preserve these valuable Ukrainian traditions for future generations.
Enjoy your meal!
Етап 1: Підготовка солоду (4 години). Візьміть 500 г цукрового буряка, очистіть від шкірки, нарізайте кубиками. Залийте холодною водою та поставте в духовку (150-160°C) на 3-4 години. Етап 2: Готування закваски (12 годин). Змішайте 200 г житнього борошна, 100 г гречаного, 50 г пшеничного. Додайте охолоджений солод, запарюйте гарячою водою до консистенції рідкої сметани. Поставте у теплі місце (40-45°C) на ніч. Етап 3: Варіння кваші. Розведіть закваску охолодженим солодом, додайте ягоди та фрукти. Варіть 20-30 хвилин після закипання. Перелийте у духовку (180°C) на 1 годину.
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