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48 Kitchen Medicine Broth Series II featuring Kvass
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Another form of kitchen alchemy and extraction: Kvass. This fermented beverage is refreshing and tangy. Using Kvass as broth may be unconventional but it is also uncommonly good, especially beet kvass used in borscht, either cold or hot. Give it a try.
Kvass Recipe
12 slices dark rye bread
2-3 quarts hot water
¼ cup sugar or honey
1 ¼ teaspoon dry active yeast
1 Tablespoon lemon juice
12 raisins
For Beet Kvass
2-4 beets, peeled and cubed
2-3 quarts water
Mentions:
Beyond the North Wind by Darra Goldstein
The Brothers Karamazov by Fyodor Dostoyevsky
Borodinsky Rye Bread
---Deepest gratitude to Andrea Klunder, my podcast boss. Find her at thecreativeimposter.com.
Original music by Dylan Rice
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ABOUT DINA
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Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.
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