Kvass (kbac) is a traditional fermented drink that is popular in many countries of Eastern Europe and Central Asia, including Kyrgyzstan. It is usually made from rye bread, which is left to ferment (hence the name), giving it a slightly sour taste and a low alcohol content, usually less than 1%.
In Kyrgyzstan, kvass is particularly popular during the summer months when it is often sold on the streets from large barrels. It is considered a healthy drink due to the vitamins and probiotics produced during fermentation.
The history of kvass dates back to the Middle Ages, when it was a favorite drink of all social classes. It was believed to have beneficial health effects and to give the body energy. In times when access to clean drinking water was limited in Russia and other Slavic countries, kvass was a safe alternative, as the fermentation process destroyed any harmful bacteria.
The taste of kvass is mildly sour, sweet, with a distinct rye bread flavor for me. It can be served on its own, but it is also often used as a base for preparing cold soups, such as okroshka or botvinya.
In Russia and other countries of the former Soviet Union, kvass is considered one of the national drinks and is deeply rooted in local culture and tradition. In Kyrgyzstan, its position is not as strong; chalap, maksym (and especially the mixed aralash) are much more popular. You can find stands selling these three drinks practically everywhere in Kyrgyz cities during the hot summer months.
Do you know kvass? What do you think of its taste?
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