Miscellaneous
Another form of kitchen alchemy and extraction: Kvass. This fermented beverage is refreshing and tangy. Using Kvass as broth may be unconventional but it is also uncommonly good, especially beet kvass used in borscht, either cold or hot. Give it a try. Kvass Recipe 12 slices dark rye bread 2-3 quarts hot water ¼ cup sugar or honey 1 ¼ teaspoon dry active yeast 1 Tablespoon lemon juice 12 raisins For Beet Kvass 2-4 beets, peeled and cubed 2-3 quarts water Mentions: Beyond the North Wind by Darra Goldstein The Brothers Karamazov by Fyodor Dostoyevsky Borodinsky Rye Bread ---Deepest gratitude to Andrea Klunder, my podcast boss. Find her at thecreativeimposter.com. Original music by Dylan Rice --- Please send me your comments, requests, or feedback. Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you! To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com Join me on Patreon Connect with me on Facebook, Instagram and Twitter If you enjoyed this episode, please FOLLOW OR SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review. --- ABOUT DINA --- Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.