Russian · drink
Kvass (Квас)
Kvass (Квас) reads sweetness 8.1, fruity 4.8 and herbaceous 3.9 on Palate's 0–10 flavor X-ray — a Russian drink, about 5 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 2.6 / 10
- Sweet & Fruity — 9.6 / 10
- Sour & Bright — 1.4 / 10
- Bitter & Earthy — 2.1 / 10
- Rich & Fat — 4.0 / 10
- Aromatic & Spice — 4.1 / 10
The measured notes (of 18)
Sweetness 8.1 · Fruity 4.8 · Herbaceous 3.9 · Nutty 3.4 · Umami 2.3 · Earthy 2.0 · Richness 2.0 · Funk & Ferment 1.9 · Floral 1.4 · Sourness 1.2 · Bitterness 0.7 · Salinity 0.7 · Citrus 0.5
What's in it (6)
- 1 lb dark rye bread
- 8 cups water
- 1/3 cup sugar
- 1/4 tsp dry yeast
- 1/4 cup raisins
- 4 sprigs fresh mint (optional)
Time & effort: about 5 hr (10 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 65.3 kcal, 1.7 g protein, 0.6 g fat, 13.5 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Cut rye bread into slices, toast until deeply darkened, and place in a large jar with boiling water.
- Steep several hours, strain the liquid, and add sugar and a small pinch of yeast.
- Add raisins and mint if using, cover loosely, and ferment at room temperature for 12-18 hours until lightly fizzy.
- Strain, chill, and serve cold.
Dishes with a similar flavor shape
- Jallab (Grape and Rose Drink) — Lebanese
- Turon (Banana Lumpia) — Filipino
- Stollen (Christmas Fruit Bread) — German
- Halo-Halo (Mixed Shaved Ice Dessert) — Filipino
- Greek-stuffed Tomatoes — Greek
Keep reading: what sweetness, fruity, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.