Kisel of Kvass
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 6 stakan bread kvass (homemade)
- 1/4-1/2 funt sugar
- cinnamon
- lemon zest (optional)
- 1/2-1 stakan potato flour (starch)
Instructions
- Boil 5 stakans homemade bread kvass with sugar, cinnamon and optional lemon zest.
- Stir in 1/2-1 stakan potato starch slaked in the 6th stakan of kvass; boil as usual.