History
Kwas chlebowy is among the oldest Slavic drinks, alongside mead. The first mentions date from the 10th century. In Podlasie it was made from scraps of bread dough and crusts, covered with water and left for a few days. It was also called kwas dzieżny. It was drunk chilled, but it also served in place of vinegar and for cooking barszcz. The commune of Czyże, where Klejniki lies, counts it as part of its culinary tradition. It has been on the list since 2024.
Recipe
Kwas chlebowy from wholemeal rye bread
Ingredients
- 500 g wholemeal rye bread
- 3.5 l water
- 150 g sugar
- 10 g fresh yeast
- a handful of raisins
- a few mint leaves (optional)
Method
- Cut the bread into cubes and dry in the oven at 160°C until dark but not burnt, about 20 minutes.
- Boil the water, pour it over the bread and leave covered for 4–6 hours.
- Strain through cheesecloth, squeezing well. Dissolve the sugar, and when the liquid is lukewarm add the yeast mixed with a little of the liquid.
- Cover with a cloth and leave for 12–24 hours at room temperature, until it is frothy and tastes slightly sour.
- Pour into bottles, dropping 2–3 raisins into each. Close and keep in the fridge. Drink within 3–4 days.
Where to taste and buy
Home-made kwas turns up at fairs and festivals in the region. The surest way is to make it yourself from a good wholemeal loaf.
Description based on the entry in the Ministry of Agriculture's List of Traditional Products. The quantities in the recipe are our own suggestion for the home kitchen. Product sheet on gov.pl →
Stay in Klejniki
Most of these flavours are within an hour's drive of our house. A kitchen with a wood-fired range is waiting, in case you feel like baking something.
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