Cold drink "Petrovsky" - a delicacy of Peter I

Category: The drinks
Cold drink Petrovsky - a delicacy of Peter I

Ingredients

Bread kvass 1 l
Honey 2 tsp
Grated horseradish 1 tbsp. l.

Cooking method

  • Kvass, preferably homemade, mixed with honey and horseradish and infuse for one day before use. Serve over ice.

Note

Information about the Petrine delicacy is gleaned from the "Rum Diary" website.

Admin

Larissa, well, just a vigorous brew will be!
dopleta
Tanya, it is so cold here that it will become very vigorous only in another day, but it will not survive! Thank you for stopping by the shtofchik!
Feta
Interesting !!!
IvaNova
Is it chivo - with degrees?
katerix
Kvass is class !!!
Bridge
Larisa, why is the kvass dark? Do you make it on wort?
I love kvass with horseradish, thanks for reminding me, I have to rush for horseradish.
Nikusya
No shit to yourself! Kvass with horseradish !! Loriki, I suppose this is "Ripped Eye" turns out!
lu_estrada
Larochka, it's so simple and so delicious!
gala10
Wow! Kvass with horseradish - what a beauty! If it will rip it up, it will do it ...
Thank you, Larochka!
Irgata
and my dad (the kingdom of heaven to him) was very fond of pouring kvass with jellied meat, which is necessarily with * dragock * - that is, with a transparent broth over a layer of crushed meat, and with horseradish - delicious
Valkyr
An interesting recipe! It's just too early to dig it out ...
vac`
Quote: Valkyr
It's just too early to dig it out ...
That's for sure. Horseradish is dug in months in the name of which there is the letter "P".
Bridge
Irsha, vooot !!! I also love so much, however, without jellied meat. And my father-in-law is old kvass, you know, such that it already smells of vinegar - he diluted mustard and horseradish after brewing. And in the young kvass, on the contrary, he threw a piece of horseradish so that the kvass would not be covered with mold. But, of course, this did not affect the taste.
And then, oh, a vigorous thing will turn out !!!
dopleta
Wow, how many lovers of shitty kvass have gathered in me - welcome, drinking buddies! Everyone, as always, is glad! Kvass - such a vigorous, yeah, we really respect that! Natasha-Bridge, you got me through - you are sinful, this time you did it from concentrate, but still - delicious! Peter - he, everyone knows, was not a fool.
lettohka ttt
Hmm! Glamorous, and then kvass with a horseradish, You know how. Larochka to surprise, and the recipe and originality !!!!
And the color depends on the degree of fried croutons :-) :-) :-) :-)
Bridge
Quote: dopleta
this time I did it from concentrate, but still it's delicious
My mother is from Vologda. Beer and kvass are brewed in her village. Anyone interested in brewing from scratch knows that first the wort is brewed from malt, and only then, depending on the additives, beer is obtained from it, or the same dark kvass that was previously sold everywhere for bottling from barrels. And I didn't know any other kvass. And from bread crumbs I did not understand. Until she got married. My husband is Ryazan. And there they make kvass from rye flour, well, that's how Chuchelka gave the recipe. My father-in-law was a master in this area. That's when I learned to make and drink white kvass. Until now, I consider it the best for okroshka. And I just like to drink red kvass in the heat. They taste, of course, different. And depending on whether you mix dark or white kvass with horseradish and honey, the taste will be different. But equally exciting and refreshing. I did it today. True, I have no horseradish root, I bought grated in the store. I'll drink tomorrow.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers