I know precisely one person who has visited Russia for an extended period of time. So, Eric Stonebraker, this post is for you.
Before we left I asked for recommendations for food and such. You know, “must try” or “must not miss” type of advice. Eric (tongue in cheek?) suggested Kvass. I got the impression that it was an acquired taste.
Two days ago, while shopping for some supplies for our 75 hour train journey Mark and I found ourselves in a small supermarket. It had pretty much everything we went looking for and then some. Our shopping basket included bar soap, deodorant, UHT cream, potato chips, Ramen noodles, Japanese looking noodle boxes, cookies and a bottle of what appeared to be ginger beer.
I’m new to needing reading glasses and still frequently don’t use them when I probably should. Side effects of going without them include but are not limited to, tired eyes, headaches and believing you are buying ginger beer when you are not, apparently.
I swear the picture looked like ginger root on the label!
Fast forward 2 days and this bottle has been rolling around our compartment at room temp for quite a while now. It was a sleepy afternoon and I suggested we break out the ginger beer. Mark agreed. It was carbonated for sure. I heard the hiss and saw the fizz at I poured it gently into the two glasses.
I made first contact with it. A surprise awaited my taste buds and my face didn’t hide it too well. “Tastes like cabbage, slightly vinegary veggie water.” I squeaked. Mark, never one to shy away from culinary adventures, took a mouthfull too. His face was worse.
It was time to Google Translate the label:
There you have it. Accidental Kvass tasting had occurred. Google seems to think it's for windows. I'm not ruling it out.
What is Kvass? Apparently it’s made of horseradish - which could pass as ginger root in a picture, FYI.
What does Kvass taste like? Imagine you boiled some cabbage and a beet or two, added salt and some vinegar, and let it ferment a few days in a warm place. Just before serving, grind some horseradish and stir it in. I know right? Probably tastes quite awful? True that. In addition, it effervesces and those little bubbles become the gift that just keeps giving for another 30 mins or so.
Ah traveling… the best stories come from the adventures you didn’t plan!
Speaking of which, my computer is not charging as of today. Until further notice, all posts will be created on just my phone. A tad frustrating but again, not the end of the world. <sigh>
Before we left I asked for recommendations for food and such. You know, “must try” or “must not miss” type of advice. Eric (tongue in cheek?) suggested Kvass. I got the impression that it was an acquired taste.
Two days ago, while shopping for some supplies for our 75 hour train journey Mark and I found ourselves in a small supermarket. It had pretty much everything we went looking for and then some. Our shopping basket included bar soap, deodorant, UHT cream, potato chips, Ramen noodles, Japanese looking noodle boxes, cookies and a bottle of what appeared to be ginger beer.
I’m new to needing reading glasses and still frequently don’t use them when I probably should. Side effects of going without them include but are not limited to, tired eyes, headaches and believing you are buying ginger beer when you are not, apparently.
I swear the picture looked like ginger root on the label!
Fast forward 2 days and this bottle has been rolling around our compartment at room temp for quite a while now. It was a sleepy afternoon and I suggested we break out the ginger beer. Mark agreed. It was carbonated for sure. I heard the hiss and saw the fizz at I poured it gently into the two glasses.
I made first contact with it. A surprise awaited my taste buds and my face didn’t hide it too well. “Tastes like cabbage, slightly vinegary veggie water.” I squeaked. Mark, never one to shy away from culinary adventures, took a mouthfull too. His face was worse.
It was time to Google Translate the label:
There you have it. Accidental Kvass tasting had occurred. Google seems to think it's for windows. I'm not ruling it out.
What is Kvass? Apparently it’s made of horseradish - which could pass as ginger root in a picture, FYI.
What does Kvass taste like? Imagine you boiled some cabbage and a beet or two, added salt and some vinegar, and let it ferment a few days in a warm place. Just before serving, grind some horseradish and stir it in. I know right? Probably tastes quite awful? True that. In addition, it effervesces and those little bubbles become the gift that just keeps giving for another 30 mins or so.
Ah traveling… the best stories come from the adventures you didn’t plan!
Speaking of which, my computer is not charging as of today. Until further notice, all posts will be created on just my phone. A tad frustrating but again, not the end of the world. <sigh>
1 comment:
Oh Dallice, that has me seriously in giggles. Love the pics to go with the taste! nancy
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