No. 3529 — Excellent Kvass or Kislye Shchi

Combine 10 pounds second-grade wheat flour, 5 pounds ground wheat malt, 8 pounds ground barley malt and 2 pounds buckwheat flour.

Divide the dry mixture equally between two iron pots and mix each with about 2 vedros lukewarm water, beating until smooth. Place in a bread oven after baking and leave closed for 24 hours.

Transfer the resulting dough into a large tub and dilute with 6–7 vedros water, cold in summer or lukewarm in winter, according to the desired thickness.

Let settle so the solids sink. Meanwhile prepare a starter from 3 pounds wheat flour, 2 pounds buckwheat flour and 3 glasses good yeast, and allow it to rise.

Put the risen starter in a barrel and pour in the settled kvass, stirring to prevent lumps. Cover the bunghole and leave for about twenty hours.

Stir in 2 pounds fine sugar, bottle, cork, seal with resin and store in a cellar during winter (without freezing) or on ice in summer.