Kvass is done 3 days. For kvass cut the crust with half a loaf of black bread. Cut them and spread on a baking sheet. Put in oven.
In jar 2 are unaware uploaded millet, sugar, raisins, yeast. Pour a little warm water and stir. Put the browned crusts and fill with water the jar.
Put the jar into a bowl, cover with gauze and leave to ripen for three days.
Kvass is ready.
Pour the kvass through a strainer or cheesecloth, leaving a 0.5 l starter culture. Fill with fresh water, put 3 tbsp sugar and 15 raisins, stir and put again for 3 days.
And so until then, until not have had enough. For the color you want to add black crust brown bread.
If you just drink kvass, you can sweeten it. For mayo need mix all products in blender.
For okroshka I always take a large clay pot.
Cut the onions and dill finely. Sent in a pot sprinkle with salt and cool.
Crush onions with dill malkai until it gives juice. I have for this purpose a wooden pusher. Vegetables I always cut in very small dice, finely chop the parsley and put it into the pot.
Canned "anchous in tomato sauce" open, half put in bowl and mash with a fork smaller. Who doesn't like anchous in tomato sauce, you can take other food. It is not discussed. Everyone has their own taste.
Put the mashed anchovies, the mayonnaise in a pot.
Thoroughly jiggle it round.
Pour kvass. Add sea salt and sugar.
Potatoes clean, dry and cut into small cubes.
Pour oil on the pan. Warm up the sunflower oil in a pan and spread the potatoes. Fry it until cooked and beautiful colors.
Send in the pot. On desire pepper.
Cover with a lid and put in the refrigerator to brew.