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‘Keeps for five days’. Recipe for genuine Soviet kvass Lukashenko appreciated in Vileika

Kvass was a symbol of the Soviet era. A truck with the yellow tank traditionally drew long lines of people. Nowadays you rarely see something like that on the streets but people trying to relax in urban parks are still offered this beverage. Certainly, the technology used to make kvass has changed by a lot. But Belarusian enterprises are still intent on keeping the traditions in order to save the original taste that everyone has come to love. Kvass is no exception. During a recent trip to Vileika District Belarus President Aleksandr Lukashenko was treated to the kvass that had been made according to the Soviet recipe. The head of state was pleasantly surprised. How this famous bread-based beverage is made is covered by the latest episode of BelTA’s project After the Fact: Lukashenko’s Decisions.

Kvass ingredients

In order to find out the recipe for making the old kvass variety, we went to Vileika Bakery. It is now a branch of Borisov Cereal Products Plant.

“Our kvass is prized for its refreshing taste, slight tartness, and natural carbonation, which forms during the fermentation process itself. Our kvass looks a little cloudy, but it has that unique bread-like flavor,” Zhanna Kozak, head of the laboratory at the Vileika Bakery branch of Borisov Cereal Products Plant, described the product with gusto.

The beverage is based on kvass wort, water, white sugar syrup, and yeast. Yes, the recipe is simple. Nothing excessive. Over the years it has become a familiar routine and, at the same time, a small miracle. That’s exactly why the taste remains authentic and recognizable: no layers, no artificial notes, just the pure harmony of the ingredients.

Bread kvass production process

“The day before we boil white sugar syrup in advance so that it cools to the required temperature. Our water is filtered and purified, and it’s tested as well. We draw water at a specific temperature and prepare the kvass wort concentrate,” Irina Silvanovich, a blending specialist at the Vileika Bakery branch of Borisov Cereal Products Plant, explained the process.

Kvass wort is pasteurized in the brewing kettle for about 10-15 minutes with time-tested precision. All the ingredients are mixed together. Fermentation takes two to three days. This is enough time for the bread aroma to fully develop and for the sweetness and tartness to find the right balance.

“We check whether the beverage has reached the desired acidity. We check it, cool it, and blend it to secure required parameters. The production process is not complicated. No preservatives, no additives. This is how we make our ‘live’ kvass,” Irina Silvanovich remarked.

Although the production process is not complicated according to the bakery employees, it does not look that way to an outside observer. As part of the process the beverage is poured into tanks, with each able to store four tonnes. They have foam insulation for a reason. It’s necessary to maintain the desired temperature.

And although the recipe is simple, the production is slow as well. It takes several days to make kvass. The beverage’s distinctive bread-like flavor depends largely on the fermentation process.

“I spend one day preparing it, and then it cools down. The next day I make the kvass itself, and it ferments for two or three days. On the fourth day it’s fully cooled, ready, and can be bottled and shipped,” the blending specialist said.

Calories in kvass

It turns out that kvass production depends on seasons. The beverage is usually made from May through September. On the whole, when summer is in full swing in Belarus.

“Kvass can quench thirst well and helps you feel invigorated. At the same time, it’s low in calories. 100 milliliters of kvass contains only 25 kilocalories. Kvass contains no artificial colors or preservatives. That’s why it’s much healthier than many carbonated beverages,” Zhanna Kozak pointed out.

Her laboratory monitors the entire production process from the preparation of raw materials to the preparation of semi-finished products. Quality control of the finished product takes about 15-20 minutes.

“Our laboratory checks the acidity. And based on the acidity level reached, we give the instruction to stop the fermentation process and leave kvass to cool. The next day we recheck the acidity and blend the kvass wort. That is, we add the remaining syrup, check the acidity and dry matter content once more, and give the go-ahead to bottle the kvass,” Zhanna Kozak explained.

During the summer season Vileika Bakery produced 150,000 liters of kvass. Last year it made 110,000 liters. The secret to production is that the drink is neither pasteurized nor filtered. No colorants or preservatives are added. This kvass has a shelf life of five days. That’s why it’s sold in Vileika and nearby towns as well as in Smorgon, Glubokoye, and Orsha.