Vyatsky

Kvass is a traditional Russian drink with a more than a thousand year history. As a product of fermentation kvass normalizes appetite and digestion, prevents the development of pathogenic germs, contains vitamins, b-carotene, riboflavin, vitamins PP, H and E, as well as 8 essential amino acids. It was consumed in winter times to fill body with sufficient vitamis as well as in summer time to quench thirst. That is why the most popular Russian cold soup Okroshka was created on the basis of this drink.  Okroshka with kvass is a perfect summer dish. It is light, but nutritious. It gives energy, but does not cause heaviness and bloating in stomach. It is perfect for dieting as it contains only vegetables and low fat meat. On average, okroshka with kvass contains 78 kcal per 100 g. Which means a 300 g portion of okroshka contains only 234 calories.  "Vyatky" kvass for okroshka has a more neutral, less sweet taste perfect for making this summer dish.   

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The original rye kvass "Vyatsky" with live fermentation is prepared according to ancient recipes, recorded by Vyatka monks in the XII-XIII century. For the preparation of Vyatka kvass rye malt is used. From time immemorial kvass saved Russians in the winter from lack of vitamins, and from suffering of quenched thirst in the summer. Kvass recipe has more than a thousand year history. It is known that the Eastern Slavs possessed the recipe long before the formation of Kievan Rus. The first mention of kvass in the Russian written sources dates from the year 989: when after christening of Rus Prince Vladimir I Svyatoslavich ordered to give people "food, honey and kvass". It was also known how to cook kvass in Poland and Lithuania. In Russia kvass was a widespread everyday drink: it was prepared for the peasants and the landlords, the military and the monks, and his presence in the house was considered a sign of prosperity. Vyatsky kvass today is the sales leader in Russia.

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The original rye kvass "Vyatsky" with live fermentation is prepared according to ancient recipes, recorded by Vyatka monks in the XII-XIII century. For the preparation of Vyatka kvass rye malt is used. From time immemorial kvass saved Russians in the winter from lack of vitamins, and from suffering of quenched thirst in the summer. Kvass recipe has more than a thousand year history. It is known that the Eastern Slavs possessed the recipe long before the formation of Kievan Rus. The first mention of kvass in the Russian written sources dates from the year 989: when after christening of Rus Prince Vladimir I Svyatoslavich ordered to give people "food, honey and kvass". It was also known how to cook kvass in Poland and Lithuania. In Russia kvass was a widespread everyday drink: it was prepared for the peasants and the landlords, the military and the monks, and his presence in the house was considered a sign of prosperity. Vyatsky kvass today is the sales leader in Russia.

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Original rye live fermentation kvass is prepared according to old Russian recipes. In Rus kvass was a widespread everyday drink: it was prepared by the peasants and the landlords, the military and the monks, and its presence in the house was considered a sign of prosperity.

Read more less