Experimenting with Kvass in Texas

“What’s more absurd than a novel about salmon fishing in Yemen?” Kvass Madness 2016 It’s time to summarize my 2016 kvass quest. Last Sunday, my kvass-craving guests came to Lyukum Cooking Lab to celebrate kvass! I had 5+ batches of kvass and three traditional Russian cold kvass-based summer kinds of soup to taste. Everybody was…

May 31, 2016
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Cold Summer Soups: Vegan Okroshka

The best vegan okroshka is made with salted mushrooms (L.deliciosus/Ryzhik and L.resimus/Gruzd’), fermented apples, and malossol cucumbers with ice cold kvass, green onions, and fresh dill. In hot climate of Central Texas, we have to be careful when playing with long-term fermentation at home. I was wondering how pickled ingredients would work here…

May 31, 2016
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Kvass Bread

Dry and crumbled kvass bread is considered a dry kvass starter. The next step is to extract its flavor with hot water. If this water extract is cooked down to a syrupy consistency, it becomes kvass suslo or liquid kvass starter. Both dry and liquid kvass starters provide more complex flavor foundation for the kvass in comparison with regular bread recipe.

May 10, 2016
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Cold Summer Soups: Okroshka

Okroshka is one of the most popular cold summer soup in Slavic culture. The name suggests that ingredients are diced or chopped. Some of them are fresh and crunchy (cucumbers, radishes, scallions, herbs), some are cooked and soft (lean meat/poultry/fish, eggs, neutral tasting vegetables), all of them are lean. To make Okroshka, these ingredients are traditionally mixed with kvass and sometimes dressed with a dollop of sour cream just before serving. It’s a salad-like soup, light, refreshing, and filling at the same time. Every spoon of Okroshka is an entertainment for those who have an appreciation for diverse flavors and textures!

June 14, 2015
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