How to cook kvass at home: recipes with various ingredients

Kvass is a traditional Russian sour-milk drink that has no analogues in other countries. For many centuries, it remains popular due to its taste and ease of preparation. Kvass is a natural refreshing drink obtained by soaking stale bread. Of course, in the modern world there are many different recipes. Ingredients for making kvass can be found in every home. Even in antiquity it was made from bread, birch sap, crackers, sourdough, raisins, and yeast. But regardless of the components used for its manufacture, homemade kvass is not only tasty, but also a healthy drink. The content of a large number of vitamins, amino acids and trace elements improves digestion, increases metabolism and fills the body with energy.

Benefit

Kvass is a naturally fermented beverage with amazing health benefits. For many centuries, kvass recipes have been used not only to prepare a tonic, but also to use the healing properties of this drink, such as:

• detoxification of blood, liver, kidneys;
• improved brain activity;
• cancer control;
• reduced risk of cardiovascular disease;
• digestive function improvement.

Kvass is a completely organic and natural drink. When made at home, it does not have any additives or preservatives.

Probably everyone knows how to cook kvass. With such an abundance of recipes and ingredients, the most traditional is brown bread kvass.

From yeast

For cooking, you need 200 grams of rye bread, 4 tablespoons of molasses, 2 tablespoons of dried yeast, a handful of raisins and chilled boiled water.

First you need to make crackers from rye bread. To do this, you need to cut the bread into slices and send it to the oven for 20 minutes. Rusks should not burn. At the bottom of the special container, put bread and throw a handful of raisins. Dissolve molasses and yeast in warm water. Pour crackers with the mixture. Add water, retreating 5 cm from the edge. Cover the container with gauze and leave it in a warm place, away from sunlight, for 3-4 days. When ready, kvass from dry yeast acquires an island-sour taste. The finished drink needs to be filtered and cooled in the refrigerator.

Kvass without yeast

The recipe for yeast-free kvass is very simple and low-cost. Mix rye flour and water in a proportion of 1 kilogram per 1 liter. Let the resulting test stand for several days at room temperature. After it ferments and rises, add water and decanted kvass.

Birch juice kvass

How to cook birch kvass, even a student will guess. For this drink you will need:

• 5 liters of birch sap;
• 1 lemon
• fresh yeast 50 grams or 15 grams dry;
• 100 g of honey;
• raisins.

Cooking.

Add all the ingredients to the peeled birch sap. Infuse the drink for several days in the refrigerator.

Blackcurrant kvass

For cooking you will need:

• Blackcurrant - 1.6 kg.
• Sugar - 400 grams.
• Yeast - 25 grams.
• Raisins - to taste.

Cooking:

1. Pour the chopped black currant with 2 liters of water, bring to a boil.
2. Then remove the mixture from the heat, let it brew and bring it to a boil again. Repeat 2 times.
3. Pour the resulting composition into 8 liters of boiling water.
4. Pour sugar, bring the drink to a boil. Cool to 30 degrees.
5. Add yeast, stir. Insist a few hours.
6. Add a few raisins to each container with ready-made kvass
7. Put in the refrigerator. After 2-3 minutes, a little kvass is ready to eat.

Kvass with raisins and cinnamon

Ingredients:

• 1 loaf of bread with cinnamon and raisins;
• 8-10 glasses of filtered water;
• 4 cinnamon sticks;
• 1 vanilla pod;
• 2 cups fresh lemon juice;
• 1/4 cup maple syrup;
• 2 cups of liquid sourdough.

Cooking:

1. Dry and fry the bread in the oven.
2. Put the bread, cinnamon sticks and vanilla pod in a container and pour hot boiled water so that the ingredients are completely hidden under water.
3. Cover the container. Let it brew for 8-10 hours.
4. Strain the drink. Squeeze the water out of the bread.
5. Add lemon juice and maple syrup to the liquid, mix until completely dissolved.
6. Pour in the leaven and mix until completely dissolved.
7. Put a few raisins on the bottom of the container. Close and let it brew.
8. When the raisins are on top, cool the drink. After cooling, kvass is ready to eat.

Ginger and Lemon Kvass

For ginger-lemon kvass, you need 40 grams of freshly chopped ginger, lemon, 350 grams of sugar, 11 grams of dry yeast.

Cooking:

1. Squeeze the juice from the lemon.
2. Dissolve the yeast according to the instructions.
3. Add dissolved yeast and freshly squeezed lemon juice to the cooled boiled water. Mix well, let it brew for a while.
4. Then strain the mixture with gauze.
5. Leave the drink to ferment for 2 days.
6. Then cool the kvass and bottle.

Apple Kvass

Products:

• Apples - 5 kg.
• Sugar - 500 grams.
• Water.

Cooking:

1. Wash ripe but strong fruits, cut into slices.
2. Add sugar and pour cold water to the top. Leave to ferment for several days in a cool, dark place.
3. Then, when the mixture ferments, strain the resulting drink and bottle it.
4. For flavor, grated lemon zest can be added.

Beetroot Kvass

Beet kvass can be consumed as a tonic. It can also be used instead of vinegar for cooking or as a salad dressing.

To prepare beet kvass you will need:

• 1 kg of beets;
• 50 rye bread;
• water.

Cooking:

1. Grind the peeled beets, add boiled water 25-30 degrees.
2. Add a couple of slices of bread.
3. For further fermentation, remove the drink in a dark place for a couple of days.
4. After the process is complete, strain the beet kvass.

Orange Ginger

Ingredients for Kvass:

• Carrots - 6 pieces.
• Ground ginger - 2 tablespoons.
• Orange zest.
• Sea salt - 2 teaspoons.
• Serum.
• Water.

Instruction

1. Cut the carrots into rings. Grate the zest.
2. Mix ginger, orange zest and whey with carrots in a half-liter jar.
3. Salt and fill the container to the brim with water. Mix everything well.
4. The container, tightly closing the lid, put in a warm dark place for fermentation. After 2-4 days, kvass can be drained, and the remaining mixture can be refilled with water.

Kvass for okroshka

You will need the following products:

• Rye bread - 2 kg.
• Sugar - 500 grams.
• Fresh yeast - 60 grams.
• Water 7 liters.

How to cook kvass for okroshka?

1. Fry the sliced ​​bread in the oven.
2. Pour dried bread with boiling water and leave for a couple of hours for fermentation.
3. In strained kvass add yeast and sugar diluted according to the instructions. Put the mixture in a warm place for 8 hours.
4. Then strain and cool the drink.
5. To make the okroshka sharp, you can add an egg yolk, grated with mustard, sugar, salt, horseradish.
6. Vegetable okroshka served with sour cream, meat and mushroom seasoned with sunflower oil.

Sourdough kvass

The taste of this drink is familiar to many from childhood. But few know how to cook the very same homemade kvass from sourdough. The following recipe contains detailed instructions.

Ingredients for Fermentation:

• Dry bread kvass - 1 cup.
• Sugar - 2/3 cup.
• Water - 3 liters.
• Fresh yeast 8-10 grams (dry - 2-3 grams).

Ingredients for Kvass:

• Dry bread kvass - 2 tablespoons.
• Sugar - 3 tablespoons.
• Fermented wort concentrate - 1 tablespoon.
• Rye bread - 2 slices.

Cooking:

1. Pour dry kvass with boiling water, insist for 2 hours.
2. After this pour sugar, stir, cool to 30-40 degrees.
3. In 100 ml of the mixture, dilute the yeast and pour back. Insist a drink for 12-15 hours.
4. After this, drain the liquid.

Next will be described how to cook kvass itself.

1. Toast the rye bread until black.
2. ¾ mix the starter culture with all the ingredients necessary for making kvass.
3. Add water, cover and let it brew for 24 hours.
4. After this, express kvass.
5. For taste, you can pour about 3 tablespoons of sugar into a container. Stir well and cool. The product is ready to eat.

From celery

• Stalks and celery leaves.
• ½ teaspoon fennel seeds.
• 1 bay leaf.
• ¼ cup parsley.
• 1 teaspoon black pepper.
• ¼ teaspoon of salt.
• 3 cups filtered water.

Cooking.

1. Chop the clean stalks of celery.
2. Add fennel seeds, bay leaves, parsley, celery and black pepper to a special jar.
3. Then pour water almost to the edge.
4. Close the jar and leave to brew for five days.
5. Strain the drink into a clean jar.
6. Chilled kvass is ready to eat.

Raspberry Kvass

Ingredients:

• 1 cup raspberries;
• 1 tablespoon of honey;
• 4 slices of ginger;
• water.

Cooking:

1. Put fruits, honey and ginger in a small container.
2. Add enough water to completely hide the fruit.
3. Close the jar tightly and periodically shake several times a day.
4. As soon as the kvass begins to bubble, it is necessary to release air, thereby weakening the pressure in the container. Then close the lid back.
5. After 2 days, the drink can be consumed, pre-strain and discard the fruit.
6. Store chilled raspberry kvass for 7 days.

Fruit

Ingredients:

• fresh fruits (peach and blackberry);
• 1 tbsp. l raw honey
• 1 root of freshly peeled ginger,
• pure water.

Instead of the peach and blackberry specified in the recipe, you can use other variations of the ingredients:

• cherry, raspberry, cardamom;
• apple, raisins, cinnamon;
• lemon, dried apricots, ginger;
• mango, tea, spices;
• beets, apple, lemon balm;
• nectarine, chamomile;
• blackberries, slices, vanilla pod;
• prunes, lemon, ginger.

You can also use mineral water instead of ordinary water.

Cooking:

1. Put all the ingredients in a container, pour water, stepping 2.5 cm from the edge.
2. Close the container tightly with a lid. Leave to roam for 2-3 days.
3. Shake the container twice a day.
4. Kvass should be sweet and spicy at the same time.
5. Strain the infusion. Store in the refrigerator for a week.
6. For a more intense fermentation process, you can add yeast or whey.

Finally

Russian kvass is an elixir of health. It quenches thirst, improves mood and strengthens the immune system, is just a tasty, refreshing drink. This is the most healthy drink that is obtained by fermentation. The natural level of alcohol in homemade kvass is very low, about 0.05–1.0%. Therefore, both adults and children can drink the drink. Recent studies have shown the benefits of fermented foods to restore and maintain a healthy level of beneficial bacteria associated with a strong immune system. Kvass contains a large number of probiotics and supports the health of the gastrointestinal tract as a whole.