Kvass

Fry the rye bread cut into thin slices in a pan or in the oven until it has a really dark color, but not yet burnt. Pour water over bread slices and let stand in a warm place for about 4 hours. Meanwhile, dissolve yeast in a little lukewarm water and mix with sugar. Now strain the bread water through a fine sieve, mix it with the yeast-sugar solution and leave it in a warm place for about 10 hours. After that, fill the finished kvass into bottles and store it in a cold place for at least 3 days. Then it is ready to drink and in Siberia is usually drunk from wooden mugs.

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