United States Restaurant Guide
The Regional Dining and Cooking Guide to the USA (www.usrg.com)

Glossary

RECIPES
Kvass
A cool summer drink, and the essential liquid for a true Borscht.  Russian
In the summer of San Francisco, where it can be winter any day, I got all fired up to make this because kvass is required for a true imperial borscht. A sunny month later at Cinderella, north of Golden Gate Park, the waitress offered me a cold glass of kvass saying it was a common drink in Moscow. After you have had a few kvass, you get the taste for it. It has a distinct tangy quality that tastes like a mix of beer and wine. Excellent on a hot, sunny day.
Ingredients 1 pound black bread, pumpernickel ok
3 quarts boiling water
6 beets, large, peeled, thinly sliced
1 In bowl, cut bread into pieces, add water & beets, mix well.
2 Cover with towel and set in warm place for two or three days.
3 Strain through fine sieve, or cheesecloth, mashing pulp through screen. Discard the bread mix.
Notes The bread is probably best if it has been left out for a few days. If you don't have time to make kvass substitute a mix of 2/3 wheat beer and 1/3 white wine to the portion you need.

Source

 Mark Beaulieu Foodie Kitchen
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