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Russian Beverages for Russian Brides in the US

Ancient Happy Cherry Honey Description Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. Many tzars sent their cooks to perfect honey cooking skills to monasteries. To improve the taste and colour, they could add fruit juices or berries. Diluted with juice, honey didn't contain any alcohol and was considered as the most splendid vitaminous beverage. Method Put honey in enamel pan, add water and boil stirring regularly and taking froth off.

Put well washed cherries without bones in the bottle with a narrow neck and pour warm syrup over. Cover bottle with a wet sheet and leave in a warm place for three days to ferment. After that cork the neck with a sackcloth up and put in the cellar. You can taste honey beverage three months later, it will be as better as longer will be season. Ingredients 1 kg honey.

2 c water. 2 kg cherries. Apple Cider Description Cider is an ancient low alcohol beverage, made from apple juice and sugar. Cider is known for itd tender apple aroma an sour-sweet taste. Any apples, except rotten ones, can be used to make cider. Method Wash apples carefully, slice and core them. Coarse in a grinder, put in a container, add sugar (1 kg apple mince - 150 g sugar) and tie up with gauze and leave in a warm place for 2-4 days. Apple mince float to the surface and the juice is on the bottom. Strain the juice and squeeze apple mince. Add more sugar (1 l apple juice - 120 g sugar), cover the container tightly and leave for 15-20 days to ferment.

When the fermantation is over, bottle cider and cork up. Ingredients apples. sugar. Beet Kvas Description Interesting recipe for lovers of new taste. Method Slice beet and pour over cold water/ Bring to boil and cook on low heat until done. Strain beet water in a jar, add vinegar, and cool down. Then add sugar, yeast and leave to brew. In 24 hours kvas can be served. Ingredients 3 ea beets. 3 l water.

1 ts yeast. 1 ts 9% vinegar. 4 tb sugar. Berry Kisel Description Kisel is a fruity, smooth and creamy dessert which is served cold in bowls or, if diluted with milk, served as a delicious drink. Kisel is often made with fresh fruit juice (with or without the pulp) or with milk or almonds. Method Hull, wash, and dry the berries. Puree in a blender or food processor, then push through a fine sieve into a bowl, reserving the juice and the pulp. Put the pulp into a 3-quart saucepan, add 1 1/2 quarts of water and all but 1-2 tablespoons of sugar and stir the mixture. Stir the potato starch into the bowl of berry juice. Bring the pulp mixture to a boil and vigorously stir in the starch-juice mixture.

Return to a boil and remove from the heat. When cooled somewhat, pour the Kisel into desert bowls or glasses. Sprinkle with the remaining sugar to prevent a skin from forming, then refrigerate for 1 hour. Kisel could be served as is, or accompanied with glasses of milk or half-and-half. Ingredients 1 quart strawberries, raspberries, or blackberries, or a combination. 1 cup sugar. 6 tablespoons potato starch. 6 cups milk, or half-and-half. Cherry Nalivka Description Nalivka is Russian beverage with alcohol, made from different fruits and berries(apple, pear, apricot, cherry, black current, blueberry, strawberry, cowberry, birdcherry, rowan).


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