Kvass is delicious. How to prepare kvass for okroshka at home

Kvass, especially in the summer, is a drink revered by many. The kvass you buy in the store is not always healthy. It contains the same components that are present in regular sweet soda. Most often, these leavened drinks prepared with sweeteners, dyes and flavoring additives, have nothing to do with kvass at all. It’s better to make your own homemade intoxicating drink. But cooking traditional kvass It takes a lot of time and not all housewives are ready to bother with it. This article is intended for those who want to make quick kvass. Let's look at a few interesting options preparations quick kvass at home.

Recipe No. 1

The drink contains the following ingredients:

2.5 liters of water;
dry yeast ~15 grams;
A teaspoon of citric acid;
A glass of sugar (waist-deep) – 200 grams.

Preparation.

For cooking we will use boiled water. Therefore, you need to boil it in advance and let it cool to room temperature. We take the container in which the kvass will be prepared; a 3-liter jar is best. Pour water into it, add dry yeast and lemon juice. Mix all the contents with a wooden spatula; the yeast and citric acid crystals should completely dissolve.

Now let's deal with sugar. In order for the drink to acquire a pleasant shade, the sugar must be burnt. Take a frying pan, pour in sugar and turn on the heat. There is no need to stir the sugar. We wait for the sugar to acquire a brownish tint and remove it from the heat. You shouldn’t overheat the sugar, because burnt sugar will give the drink a bitter taste, and we don’t need that at all. Now add half a glass directly into the frying pan cold water, mix everything. It should work caramel syrup nice brownish color. Add the syrup to our kvass wort and mix everything again.

Cover the jar with the drink with gauze or a loose cloth and let it stand in a warm place. Just 30 minutes will be enough. After half an hour, the kvass can already be tasted. Pour the drink into bottles and cool. Quick kvass at home is ready.

Recipe No. 2

One of the components of the intoxicating drink according to this recipe is coffee. But don’t be alarmed, it will have a traditional strong taste, and coffee serves more as a coloring agent.

What ingredients will we use:

Water – 2.5 liters;
A teaspoon of coffee (you will need instant coffee);
A full glass of sugar;
Citric acid – 2 teaspoons;
Dry yeast – 10 grams;
10-15 raisins.

How to prepare.

Fill the prepared kvass container with water. The water should be a little warm, but under no circumstances hot; in hot water, the yeast spores will die and kvass will not turn out. Optimal temperature- 35-40 C°.

Add sugar to the water and mix everything well until the crystals are completely dissolved. Add coffee to the jar. If no one drinks coffee in the house, then you shouldn’t buy it on purpose. Coffee can be substituted coffee drink or chicory. The proportions remain the same. Next add lemon, yeast and raisins. When you cook it for the first time, you will appreciate it taste qualities. If the drink is not sour enough for you, increase the amount of citric acid slightly. If you have stomach problems or high acidity, then you can add just a teaspoon of citric acid, but such a drink will be a little sweet and not so sharp.

Now the workpiece can be sent for fermentation. Cover the jar with a gauze napkin and leave our kvass to ferment in a warm place. The first signs of active fermentation will begin after 15 minutes. This will be evidenced by the raisins, which are variably understood and sink to the bottom of the jar. Such a fast, intoxicating drink should ferment for 3 hours. Now you can pour the kvass and coffee into bottles and send them to cool. Due to the fact that the drink contains raisins, the fermentation process will continue even after the bottles are placed in the cold. Already on the second day, such a drink will be much sharper than on the first; when poured into glasses, foam will appear on it.

Important! The yeast must be fresh. If yeast Bad quality or are already stale, then the drink simply will not ferment and nothing will come out. Keep an eye on expiration dates.

Recipe No. 3

Ordinary bread kvass It takes quite a long time to prepare, but you can try making quick bread kvass using crackers.

To prepare we will need:

Preparation.

Rusks need to be poured hot water. Brew herbal infusion from mint and currant leaves. After an hour, combine the soaked crackers and strained herbal infusion in a jar in which the kvass will be prepared. Add sugar and yeast and fill everything with water at room temperature. Mix the kvass wort thoroughly until all the dry ingredients are completely dissolved.

We send the jar of kvass to ferment for 4 hours. It is better to place it on a windowsill in the sun, cover the top with a gauze napkin.

Pour the finished intoxicating drink into bottles, add raisins and cool. As soon as the kvass has cooled, you can drink it.

Quick kvass from crackers can be made more vigorous if you add 100 grams to the drink before fermentation grated horseradish. For children, the option of quick kvass with the addition of horseradish is not suitable, and it is also better not to drink it for people who have problems with the gastrointestinal tract.

Recipe No. 4

Another option for homemade kvass with coffee, which is prepared just overnight.

The drink contains:

Preparation.

Preparing a drink according to this recipe will take a lot of time. enamel pan. Mix sugar, dry yeast, coffee in it and mix all the dry ingredients together. Now you can pour in water. Mix the liquid well, all the contents of the pan should completely dissolve. Now add the juice, cover with a lid and leave in a warm place overnight. We pour the finished kvass into bottles, adding a few raisins to each bottle. Once cooled, you can enjoy a delicious homemade drink.

Try making kvass according to the recipes we offer and delight your family with a wonderful, refreshing homemade drink. The benefits of kvass have been scientifically proven; it is not without reason that in the old days this intoxicating drink was so revered. Bread kvass was present both in the peasant hut and in the royal chambers. Don’t deny yourself the pleasure, especially since you won’t have to spend a lot of time preparing quick kvass.

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8 liters of water
60 grams of fresh yeast
1 cup of sugar
1 loaf of rye (Borodinsky) bread weighing 500-700 grams
raisin

How to cook

Cut the bread into slices, dry in the oven at maximum temperature until brown, the darker the crackers, the darker the color of the kvass, but do not overcook the bread, otherwise the kvass will taste bitter.

Boil water in a large enamel pan, remove from heat, add sugar and add crackers, leave until it cools, I usually put the pan in a sink with cold water. The water should be lukewarm. When it cools, scoop up a little of this water in a bowl and dissolve well in it yeast, pour it back into the pan, you can stir a little with a spoon so that the yeast is distributed evenly.

We tie the pan with cloth or gauze, I usually put it on the table, where our kvass will ferment for a day and a half, that is, a whole day and another night.

After the expiration date, strain the kvass into another pan through cheesecloth, you can add more sugar to taste, but do not add too much otherwise the kvass will be too strong. Pour the strained sweetened kvass into 3-liter jars (you will get 2 of them, i.e. 6 liters), throw a pinch of raisins into each jar (it additionally carbonates the kvass, which makes it more pungent). Cover the jars with saucers, but not the lids, put the kvass in the refrigerator for another day, or overnight.

After this period, sediment will collect at the bottom of the jar, you will need to carefully pour the kvass through a sieve into other jars, trying not to stir the sediment, put the raisins back into the kvass, put the jars with kvass in the refrigerator and you can enjoy!

Step by step photos of the recipe

Additional recipe information

How to make kvass at home

Do not throw away the bread wort that remains after fermentation; the second kvass prepared from it is still obtained tastier than the first one, with pleasant sour taste.
We will boil again this time 7 liters of water, add a little sugar to it (half a glass), add another 300 grams of dried Borodino bread, let it cool to a warm state, transfer the wort to lukewarm water, add another 40 grams of yeast (usually I take yeast briquette 100 grams, just enough for 2 batches).Tie again
pan with a cloth and leave for time as indicated above.A
the rest is according to the recipe. The okroshka made from homemade kvass is simply very tasty!

Ingredients:

black bread crusts - 100 grams
water - 3 liters
raisins - 7 pieces
sugar - 1.5 cups
yeast - (dry) 1 teaspoon

Instructions:

Boil water and cool.
If you don’t have dry crusts of black bread, prepare them yourself.
Toast the bread slices in the oven until they slightly change color.
Place the peels in water.
Add sugar, yeast and raisins, stir and cover with a lid.
Leave for a day at room temperature.
After a day, strain the kvass and pour it into bottles, put 2 raisins in each bottle and put it in the refrigerator for a day.
Ingredient preparation time: 30 minutes.
Kvass ripening time is 2 days.

Recipe No. 3 Video recipe for making kvass

And many more interesting things about making kvass

How to make kvass at home correctly

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How to make kvass at home? Kvass is considered an ancient Russian drink, which is loved by all Russian people. And that’s why many people think that kvass was invented in Rus'. But, in fact, the birthplace of kvass is Ancient Egypt. But we consider him our family and usual drink to quench your thirst in the summer heat.

How to properly prepare homemade kvass

You don’t have to buy delicious kvass; you can easily prepare it yourself correctly. A drink prepared at home is stronger, more invigorating and tasty. To prepare it you will need products that any housewife almost always has. This is rye bread, preferably stale. If the bread is fresh, then it needs to be cut into cubes and dried in the oven. Then the dried crackers are placed in three liter jar and fill with water at room temperature, previously boiled and cooled. Add sugar (three tablespoons), yeast (one hundred grams) to the water where the crackers are and mix everything.

Fermentation process

Cover the jar with a lid, wrap it up and leave the mixture to ferment. To make kvass faster, you can add more sugar to speed up the process. Usually the drink is ready to drink after two days. Before use, kvass should be strained using gauze. You need to add another spoonful of sugar to the resulting liquid and let it brew for about six more hours without insulation. Homemade kvass is then bottled and cooled before use. The remaining grounds need to be transferred to another three-liter jar. It will serve as a starter for the next portions of delicious kvass. Three or four spoons of it are enough for sourdough, and you need to prepare it using the same technology as the first time. To prevent the starter from spoiling, it is better to store it in the refrigerator.

Cooking method

Homemade kvass from rye bread, which is baked in modern bakeries, does not have a particular strength or aroma. This depends on what is often used when making bread. various additives, the presence of which affects the taste of kvass. In order for the kvass to be especially similar to the one that was prepared in the distant past, it is advisable to make it with sourdough. There are a huge number of recipes for making sourdough. To prepare the simplest sourdough, you need to take dry yeast, mix it with a tablespoon of sugar and two tablespoons of flour.

Fermentation process

Everything is mixed, poured with half a glass of warm water, wrapped up and left for half an hour.

Another way you can get homemade sourdough using technology that takes longer to complete. Crumble 500 grams of rye bread into an enamel bowl and add half a liter of water, the temperature of which is not higher than 75 degrees. After the bread has swelled, it should look like homogeneous mass. Then yeast, diluted with water, is added there, but there should not be much of it, and a teaspoon of salt and sugar. The resulting mass should be wrapped and left for half an hour. Without ceasing to stir the mass, half a liter of boiling water is poured into it and the starter is again left to ferment for two hours. If more time passes, the kvass may become cloudy. The resulting dough is placed in a preheated oven at low temperature for one hour. If during this time the baked goods are burnt, the kvass will be dark.

The prepared cake is broken into small pieces and put it in a five liter pan. After this, pour boiling water over everything completely.

After two hours the wort will be ready and can be drained. Then the starter will settle at the bottom of the pan. If you make kvass from it one more time, it will be lighter.

In order for the fermentation process to begin, you need to add a little yeast and sugar to it. The container must be covered or left without a lid. The main thing is that the pan is not filled to the top. Because during fermentation the foam can come out over the edge. It will be better if the container with the wort is sealed. In this case, the drink will be stronger and richer. Usually two to three days are enough for fermentation, after which the kvass is filtered and placed in a cool place for about a week.

Cooking method

Currently, the industry produces a semi-finished product in the form of dry kvass, from which the drink is prepared. To prepare it, pour the contents of the package into a saucepan and pour a liter of boiling water, close the lid and leave for twenty minutes. If the powder is not well mixed, then the lumps should be crushed, add more boiling water (fifteen liters) and stir again. The drink is cooled to a temperature of 35 degrees. To make ready-made kvass, you need to add yeast to the dry kvass, which is diluted with water; you can also use a ready-made starter. Everything should be kneaded and left to ferment for three hours. After adding sugar, the drink is poured into bottles, closed tightly and wrapped.

Fermentation process

After the drink begins to ferment, the bottles are placed in a cold place. Typically, kvass made from dry powder is ready for use within a day.

Making delicious kvass without yeast yourself

To prepare such a drink, you need rye bread, or even just crusts from it, which are poured with cool boiled water on a one-to-one basis.

Fermentation process

The resulting mixture must be removed and infused in a warm place for a whole week. The finished kvass is drained. And stale rye crusts are added to the remaining wort and water is added, leaving again for fermentation.

Cooking method

To prepare homemade beet kvass, one fruit weighing about 200 grams is enough. The beets need to be grated coarse grater, place in a glass jar and fill with 1.5 liters of boiled warm water. Add sugar (three tablespoons) and a little yeast to the jar.

Fermentation process

The jar should be placed in a warm place, periodically take and stir the mixture to improve the fermentation process. It should start in about a day. Sometimes raisins or a little more sugar are added to speed up the fermentation process. Kvass is ready in three days. In addition to the fact that beet kvass quenches thirst well, it has many beneficial properties for the body.

Cooking method

To prepare white kvass at home, you need to use rye flour (300 grams), pour it with three liters of boiling water. The mixture is kneaded until all lumps disappear. After obtaining a homogeneous mixture, sugar is poured into it and honey is added, approximately one hundred grams each. Add raisins and sourdough to the mixture, which has cooled to 35 degrees. If you don’t have sourdough, you can make it or use pieces of rye bread. The dish with all the ingredients must be covered with a lid and left covered for 1.5 days.

Fermentation process

After appearing on top of the mixture large quantity foam, white and tasty kvass is ready for use. It must be filtered, bottled, sealed and placed in a cool place. What remains after straining can be used for the next portion of kvass.

Cooking method

For preparations alcoholic kvass fermentation of the wort is necessary, therefore ready drink contains slightly more than 1% alcohol. For this type of kvass, barley malt, rye flour, pre-crushed rye bread crackers, molasses, raisins and water are used. Using malt, flour and water, knead the dough, cover the dough and leave for about an hour to rise. Then the dough is placed in a mold and in the oven for three hours. During this period, the dough is steamed, kneaded, added hot water until it becomes liquid and leave in a warm place for a day.

After this, put it in a bowl, sprinkle with stale bread and raisins, pour in water and knead the dough again. After 24 hours, the wort is poured into another container, and what is left is again filled with boiling water. After five hours the wort is drained once again.

The wort is poured into the mint infusion, adding molasses and raisins. Place in a warm place for a couple of hours, then in a cold place. Then the dishes are closed and put away for ten days, after which the kvass will be ready.

You learned how to make kvass at home yourself, learned what types of this drink can be prepared at home, so that in the warm season you can not only quench your thirst, but also delight your family and friends with this invigorating fizzy drink. Now the choice is yours. You can choose the recipe that suits you. Our wishes you happy cooking homemade kvass! Stay with us

Correct kvass

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It would seem that there is nothing easier than kvass. However, does everyone know how to prepare it correctly, to whom it is useful and to whom it is not? Here are some “general” tips.

Sour kvass should not be abused for chronic ulcers and gastritis, increased acidity, colitis, gout and liver diseases. To reduce the acidity of kvass, you can add honey to it.

Kvass is prepared in cooled boiled water.

Ready kvass should be consumed within 2-3 days. With more long-term storage it loses its taste and becomes sour.

The most convenient for making kvass are champagne bottles with dense and reliable polyethylene stoppers.

The container in which the wort is infused must be glass or enameled. You cannot cook kvass in aluminum containers, as it oxidizes.

To prepare berry kvass, only ripe, undamaged berries are used.

Rye kvass is prepared like this. Cut the bread into slices and toast in the oven until lightly browned. Pour boiling water over the crackers, cover and leave for 3-4 hours. Strain the resulting infusion (wort), add yeast diluted in warm water, granulated sugar, mint, cover with a napkin and let ferment for 10-12 hours. After the foam appears, strain again and pour into bottles, putting 5 washed raisins into each half-liter bottle. Seal the bottles tightly with corks soaked in boiling water and leave for 2-3 hours at room temperature, and then put in a cool place. In three days the young kvass will be ready. For 500-700 g rye crackers you will need 4-5 liters of water, 10-15 g of yeast, 100-150 g granulated sugar, 10 g mint, 25 g raisins.

You can add an infusion of calamus roots to the prepared kvass (1 glass per 3 liters of kvass). The resulting drink sharpens vision and hearing, strengthens gums, calms nervous excitement and lowers blood pressure.

Mint kvass also has a calming effect and promotes sleep soundly. Dip a gauze bag with 20 g of mint into 3 liters of drink and add 2 tbsp. honey

If instead of mint you put 100-150 g of grated horseradish and 100 g of honey and sugar, you will get “Petrovsky” kvass. It helps fight chronic diseases nasopharynx.

You can add hop cones (50 g per 3 l) to the finished kvass and leave for at least 5 hours. This drink is used in dietary nutrition for gastritis and in cosmetology to strengthen hair as masks.

Juniper kvass - good remedy to strengthen the immune system, having antimicrobial and anti-inflammatory effects. When warm, it helps with coughs. To prepare it, you need to add 200 ml of water to a small amount of juniper fruits, bring to a boil and cook for several minutes. Add this broth to rusk kvass 4 hours before it is ready.

Kvass is also made from fruits, berries, oats, wheat crackers and other products.

An old recipe for making berry kvass: wash blackcurrants, raspberries, blackberries, lingonberries or blueberries, mash and place in an enamel bowl. Pour warm sugar syrup at the rate of: 1 kg of berries and 500-600 g of sugar per 4 liters of water. Stir the resulting mixture thoroughly, cover with gauze, and leave for 24 hours at room temperature. After this, strain twice and bottle with several raisins. Keep in a cool place for 1-2 weeks.

To prepare apple kvass, chop 1 kg of apples, pour 5 liters of water over them, bring to a boil and leave for 2-3 hours. Then strain, add 50 g of yeast diluted in warm water, 500 g of sugar, 3 g of citric acid and leave for 3-4 days to ferment.

Kvass at home

Making kvass under economic conditions almost always required tremendous skill. Ethnic cooking knows a large number of various “secrets” of this matter. Unfortunately, the richest skill of the Slavic peoples was not clearly studied at one time and the skill of economic kvass-making was forgotten over time. We inherited only individual articles, records, recipes and descriptions in ancient books and manuals. Below we provide more available recipes manufacturing different kvass in economic conditions, first describing the approximate technology.

Manufacturing kvass wort. To prepare kvass wort, use 1 of 3 methods: from baked dough; infused; mash decoction Let's consider method 1, because it is possible to obtain the sweetest and most fragrant kvass. It consists of the following: 1 kg of bread products is kneaded into dough with 0.75 liters of water at a temperature of 60-70 ° C. Add bread products in small portions into a bowl of water, mixing continuously and thoroughly. After this, the dough is left alone for 15-20 minutes, after which it is diluted with boiling water. For 1 kg of dough you need 0.75 liters of water, which is added in small portions, spraying it and continuously mixing the dough. The dough is kept for 2-2.5 hours for saccharification.

It is possible to withstand the dough for 1.5 -2 hours, in this situation the wort settles less, resulting in cloudy, dense, although the sweetest and most fragrant and the most nutritious! Good kvass is characterized by its own density, which ensures the fullness of the taste and smell of kvass; as a result, kvass is not filtered. After saccharification, the dough is placed in clay pots or other dishes, a little water is poured in and placed in a hot, properly heated oven or in the oven for 2 - 3 hours. The baked dough is laid out, refreshed, broken into pieces and placed for infusion in a vat of water at a temperature of 90 - 95 ° C. Water is isolated at the rate of 9 - 10 liters per 1 kg of bread products taken. After 1.5 - 2 hours, the so-called “mash” is ready. Subsequently, the clear kvass wort is carefully drained (“removed from the sediment”), mixed according to the recipe, with honey, molasses or sugar, with mint or spices. The wort is refreshed to fermentation temperature (25 - 30 °C), bread starter or yeast is added and fermented. With all this technique, only the first wort is fermented. To make less extractive kvass, you can add hot water to the grounds, let it brew and create a second wort. Before fermentation, color or toasted rye bread crackers are added to the wort to obtain the most intense color.

Fermentation of kvass wort. To turn the wort into bread kvass, it is fermented sourdough yeast and lactic acid bacteria, baker's and brewer's yeast, wine yeast raisins and by yeast-free (spontaneous) fermentation. With yeast fermentation, kvass becomes tasty, although less stable in storage, and with spontaneous fermentation, it becomes sour, although the most stable. Wort can be fermented using 2 methods: aerobic (open), in which the fermenting wort is not separated from the atmosphere and is saturated with air oxygen; anaerobic (without air access) - in sealed bottles. It is believed that kvass works better when fermented in bottles. After fermentation, the kvass is kept in bottles, that is, stored in freezers or cellars until consumption. When used for the production of kvass, pressed baker's yeast the required amount of yeast is weighed out (at an approximate rate of 15 g of yeast per 100 liters of finished kvass), they are crushed and mixed with ten times the amount of kvass wort, into which 8% sugar syrup was first added. The diluted yeast is kept at a temperature of 26-30 ° C for 3 hours. This yeast starter hereinafter referred to as “liquid yeast.” It is also possible to use liquid wine or brewer’s yeast.

When making kvass on a commercial basis, you must have the following equipment: utensils for kneading dough - preferably enameled; not a very large wooden vat for infusing the wort; not a very large tub. The infusion vat must have a lid, a false bottom and a tap. The false bottom is a metal mesh stretched over a hoop with holes of 2-4 mm; the hoop is placed on a wooden cross. The tap for decanting the wort is installed between the bottom and the mesh. The wort should be fermented in an enamel container, in glass bottles or in a strong oak barrel, properly steamed and washed with hot and frosty water.

Homemade kvass recipe

Kvass helped everyone out. Have you tried real kvass? No, not purchased, but economic? Almost no soda can compare to this magic drink. The recipe for kvass in commercial conditions is my present for you. Although in the early days there is not a lot about kvass.

Since ancient times, kvass has been widely preferred in Rus'. For more than a thousand years it has been considered national drink and at the same time food, try to remember everyone’s favorite okroshka. In the old days, many dishes were prepared with kvass: botvinya, tyurya, which are now a curiosity for us. The kvass was tasty and sour, berry, fruity, honey. How is kvass made? By fermentation and infusion of bread, sugar, water, yeast and malt. Since you drink kvass, you are not at risk of vitamin deficiency, you will not get tired. It is also an excellent bactericidal agent. No wonder in the old days it was issued in military hospitals. Kvass can be prepared in any way. The base remains constant, plus various additives: lemon, raisins, spices, which highlight the likelihood of feeling a taste of this great drink. The best way is to do it in person.

I offer simple recipes for kvass in commercial conditions.

Bread kvass. You will need: 1 brick of rye bread; 3 liters of water; 1 cup of sugar; twenty grams of yeast; 2 tablespoons raisins. Production: 1. Slice the rye bread and dry it in the oven. Place in a saucepan and add boiling water. Leave to cool. Strain through cheesecloth. Add sugar, yeast, mix. Leave for 10 hours.

2. Pour the kvass into bottles, add raisins, cover tightly, and place in the freezer. After 2 days the drink is ready. I assume you know that the drink is bottled in 2 one and a half liter bottles and each bottle contains one tablespoon of raisins.

Honey kvass. 5 liters of water, 400 grams of honey, 1 lemon, 400 grams of raisins, 8 grams of yeast, 1 tablespoon rye flour.

To prepare honey kvass this recipe from Russian cuisine, add lemon to honey, cut into thin slices, and pour 4 liters of frosty ice over the raisins boiled water, in which yeast and flour are mixed. Well, after a day we add 1 liter of boiled water. And as soon as the raisins and lemon float to the surface of the water, filter the finished liquid through a sieve. Pour the kvass into bottles, close it, at the same time, putting 1-2 raisins in the bottles, and store in cool place. Well, after 2-3 days, honey kvass is ready for consumption.

Making kvass on a commercial scale requires great skill. Unfortunately, a rather large and rich skill Slavic people was not clearly studied, and the skill of economically brewing kvass began to be forgotten over time. We know only individual records of recipes and descriptions in ancient books and instructions. The first mention of kvass was discovered in 988. As soon as the baptism of the Kievites took place, Vladimir ordered food and drinks to be distributed to everyone; among the drinks, honey in barrels and bread kvass were served.

Although, if you want to respect the brewing of kvass, then read the work of Dr. L. I. Simonov, published in 1898. He wrote that brewing kvass flourishes in our country in the same way as bread baking. It is brewed by all men and merchants, boyars, in monasteries and in soldiers' barracks, in hospitals and clinics. Well, in megacities there are kvass factories where kvass is brewed for sale. Medical workers consider kvass a necessary drink, not only for patients, but also for healthy people.

You can drink kvass with fish, I quite prefer it that way, and I recommend it to you too. I will be quite happy if these recipes will be used by you in your commercial kitchen. And you will delight your own household and guests with this kvass. I understand that those readers who prefer kvass will appreciate these recipes. And it will be great if they ask you to give them the recipe as well, then more people will know this kvass. Consequently, more people will have fun, and eat and treat the guests.

How to make bread kvass

Our ancestors also knew how to prepare bread kvass. And they especially knew about healing properties kvass, which perfectly quenches thirst, can help restore strength, and increases hunger. Nowadays, scientists have discovered scientific confirmation of these precedents and explain healing effect This drink contains an original combination of amino acids, enzymes, lactic acid and vitamins. Bread kvass has refreshing properties and a pleasant sour taste. Long time is saved. Everyone has the opportunity to prepare kvass, because... Products to achieve the desired result can be found in any home. Although almost all progressive people have no idea how to prepare the bread kvass of the building. But as.

Cut half a loaf of rye bread into simple slices, then cut them into a number of pieces. Place the pieces of bread on a baking sheet and place it in the oven over medium heat. We dry the bread properly, although we watch it so that it does not burn, since this bread will make the kvass bitter. Dry the crackers for 10-15 minutes, then turn off the oven, leaving the baking sheet in it. After drying, slices of bread should be pliable inside.

Place the finished crackers in a regular three-liter jar. Add almost 3 liters of boiled water that has already cooled to body temperature. Place 3 tablespoons of sugar in a three-liter container and stir thoroughly. Pour half a packet of dry yeast “Saf-moment” into the water. This is about 25 grams. Mix all the contents of the jar thoroughly again. Then cover the jar of bread kvass with a lid and leave it in a warm place for 2 days.

During fermentation, which proceeds vigorously over the next 2 days, the sugar in the wort under the action of yeast will be converted into alcohol and carbon dioxide and under the deed lactic acid bacteria- into lactic acid. At room temperature, kvass will be ready in 2 days. After this period, filter the infusion through a fairly small sieve in order to completely isolate the grounds. We put the grounds into a separate jar.

Add 1-2 tablespoons of sugar to the strained infusion and mix thoroughly until it dissolves. In addition, add a properly washed handful of raisins and leave the kvass infusion at room temperature for another half a day. Then we pour our bread kvass into plastic bottles and carefully tighten the lids. We put the bottles of ready-made bread kvass in the freezer, and after a day you can use it.

We do not throw away the grounds obtained during the production of kvass, but store them in the freezer. glass jar. And this is already a ready-made starter. And in order to prepare a second portion of kvass, instead of diluted yeast, add 4 tablespoons of sourdough to the breadcrumbs. Next, let the kvass brew for 2 days, drain, add sugar and raisins, let it settle again and put the bottles in the freezer. It is better to update the starter.

Hello friends!

Spring has just begun to recede, but I already want summer. We wish we could come sooner warm days, and with them long evenings, greenery everywhere. I already want trips to nature, okroshka and foamy, cold, effervescent kvass...

Judging by the weather, the weekend at the dacha is postponed, but nothing will stop us from preparing a delicious foamy drink. After all, this is our original Russian dish, which is already more than 1000 years old! And let Coca-Cola lovers argue with me which is tastier - Russian kvass or their highly carbonated drinks. As you know, there is no arguing about tastes, but the benefits are much greater in the former.

Still would! Our sour product invigorates, cheers, quenches thirst and gives strength. And how many varieties? There are beet, fruit, berry, honey, malt, bread. It’s the latter that we’ll talk about today.

It is the most common and easy to prepare. A traditional set of products is required, and this is usually clean water, rye bread, sugar, yeast. The only thing is that the process itself takes several days. This can be from two to five days. But this won’t stop us from doing delicious kvass in the world?

Making kvass with fresh yeast at home

Consider a simple cooking option homemade drink. It makes your nose tingle and foam, and that’s why we love our dear Russian kvass so much!

I will say that it takes a little more than 2 days to prepare it. But then you will get 6 liters of tasty and excellent liquid. Want more? Take twice as many ingredients. After all, as you know: there is no such thing as too much kvass!

We will need:

Boiled water - 6 liters;
A loaf of Borodinsky black bread;
Wheat flour - 1 cup;
Sugar - 0.5 cups + 4 dessert spoons;
Fresh yeast - 100 gr.;
Raisins - 2 dessert spoons.

Preparation:

1. Cut the loaf of Borodinsky into slices. Take a baking sheet and place it on it. We need to dry them until they become crackers and even have a burnt crust.

2. Place the baking sheet in the oven. When one side of the slices is browned, turn them over to the other side to dry.

3. Dip the crackers into warm water. And for such a quantity it is better to take either a large saucepan, or you can use a clean plastic bucket.

4. The water should be thirty degrees, neither colder nor hotter. Let them get wet, and we will prepare the yeast starter.

5. Break 100 grams of pressed yeast into a saucepan. Fill them with half a glass of granulated sugar.

6. Pour in about 1 glass of warm water. Stir a little with a spoon.

7. Add some sleep wheat flour. Mix with a spoon and set aside for about 30-40 minutes.

8. Put the dough in a warm place without drafts and then it will work even faster for you. During this time the mass is activated, the yeast leaps.

9. That's how everything foams! Pour the dough into a container with breadcrumbs.

10. Add a little more warm water. Shake everything well with a large spoon and put it in a warm place to ferment for about ten hours. Don’t forget to cover the top with gauze so that the mixture can breathe and not a single speck gets inside.

11. Then squeeze out the crackers and throw them away.

By the way, they can be used to fertilize your garden, if you have one.

12. We put away another bucket for a day under the gauze. Now you can strain and pour into three-liter jars.

13. Put 1 in each jar dessert spoon raisins Dilute 4 tablespoons of sugar in a glass and pour half into each container.

14. Close the jars with lids and leave to ferment for another 10 hours at room temperature.

That's it, you can drink our kvass. Just put it in the refrigerator to cool first.

Those who like it sweeter can add honey or sugar to taste. And we move on to the next interesting recipe. delicious drink during the heat.

How to make a bread drink in a 3 liter jar?

The version for a three-liter jar is especially popular. Probably, mostly because of the convenience and the presence of such utensils in all homes. Well, this is my personal opinion.

I agree that this is really convenient when kvass is fermenting in a jar. But then it can be strained and poured into a bottle or decanter. I also recommend this recipe because it is long-lasting. You can make a product, and then cook it again using the resulting starter. Moreover, the subsequent drink turns out even tastier and richer.

We will need:

Boiled water - 3-3.5 liters;
Ground rye crackers - 100 gr.;
Sugar - 200 gr.;
Fresh yeast - 10 gr.

Preparation:

1. In a 300 ml mug, scald some rye bread crumbs. Mix everything well and set aside so that they swell.

2. To our fresh yeast Woke up, fill them up a little warm water and add a tablespoon of sugar. Shake the mixture and leave it aside.

3. Take clean jar 3 liters and pour the swollen crackers into it. Add warm water to the mug to remove any crumbs from the sides of the mug. And we also pour all this into a jar.

4. Sprinkle sugar on top and add the yeast foamy mass.

Fans of unsweetened drinks can add 2 times less sugar instead of 200 grams.

5. Fill everything with warm water almost to the very neck of the jar.

6. Cover the neck of the jar plastic cover, but don't close it. Because our kvass must ferment with access to air.

7. Set the jar aside in a dark and warm place for 2 days. Prepare a decanter with gauze and strain the kvass.

8. It is convenient to use a lid with holes. It will prevent the breadcrumbs from merging, and gauze will even better stop the unnecessary mixture.

This results in double filtration)

Cool the liquid and use it as directed. I mean, we drink with pleasure!

Finally, I’ll say that we fill the remaining starter with warm water again, add sugar to taste and some steamed crackers. Again, we are taking off for two days to “go for a walk.”

Video about how to prepare a dish without yeast

Would you like a drink with yeast, friends? Then here’s a great recipe for you without them. In the recipe we use malt and rye flour, sugar plus raisins. Let's also add coriander and cumin. Well, it turns out delicious!

I suggest watching the entire recipe and process in a good video.

Preparing delicious kvass for okroshka

It's no secret that the most delicious okroshka turns out to be homemade kvass. The drink is richer, without preservatives and dyes, and goes well with vegetables and meat. Oh, and I already wanted some little bits. But let's get the drink ready first! After all, it takes several days to prepare it.

We will need:

Boiled water - 6 liters;
Loaf of rye bread;
Sugar - 24 tbsp. spoons;
Dry yeast - 0.5 teaspoon.

Preparation:

1. Preheat the oven to 180 degrees.

2. Cut the rye flour bread into cubes and place in the oven to dry and toast.

For more rich taste It will even be good if the crackers burn a little.

3. Divide the crackers into 2 parts. From one we will prepare sourdough, and the second we will put aside for kvass.

4. So, we take out a liter jar and fill it halfway with crackers. Boil water and fill it halfway with boiling water. Add sugar and stir. Cool everything to room temperature and add 0.5 teaspoon of dry yeast.

5. Cover the starter with gauze and put it in a dark and warm secluded place for 3 days.

6. After 3 days, distribute the remaining crackers into 2 three-liter jars. Fill them halfway with boiling water. Pour 4 tablespoons of sugar into each container.

7. Cool the mixture in jars. Add equal amounts of starter to each vessel and stir. Cover with lids and remove for 2 days to allow the kvass to ferment and circulate.

8. After the allotted time, filter the drink through cheesecloth. We throw out the entire bread mass and pour the liquid back into the jars.

9. In two glasses, dilute 7 tablespoons of sugar with water and add to the jars. Leave at room temperature for 1 day.

10.After which we put it in the refrigerator for a day.

Now, after such manipulations, the delicious nectar is ready! Prepare okroshka with soul and pleasure!

And I tell you bye-bye!

Hello. It's going to be hot very soon. I would like to at least hope so) And what best quenches thirst. For me it's kvass.

Therefore, in the summer we always try to make it at home. True, I appointed my husband to be responsible for this, he does it well.

And today I will tell you several ways to make delicious kvass, including for everyone’s favorite, the recipes of which you can see on my blog.

There are no difficulties here, it just takes time for fermentation. But still, I prefer to make it at home rather than buy it in a store.

In the store, most often it’s just a carbonated drink with the taste of kvass. As a rule, all sorts of flavorings and dyes are added there.

Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for infusion you can use a bucket. The drink turns out quite strong.

Ingredients:

Borodinsky bread – 1 loaf
Boiled water - 6 liters
Yeast - 60 gr.
Sugar - 0.5 cups
Rye flour - 1 cup
Raisins - 2 teaspoons

1. Place the pieces of bread on a baking sheet and place in the oven until slightly browned.

2. Then transfer the crackers into water. The water should be approximately 30 degrees.

3. While they are soaking, let’s make sourdough. Take yeast, add sugar and pour a glass of water.

4. Stir the yeast a little to disperse, and pour in a glass of flour.

5. Stir and leave for one hour.

6. In an hour it should rise as in the picture.

7. Pour it over the breadcrumbs in water.

8. Stir and leave for 10 hours. After this time, take out the crackers, squeeze them out and throw them away, and leave them for another day for good fermentation.

9. After pouring it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water. Close the lid and leave to ferment for 10 hours.

And then you can drink it or pour it into okroshka.

Kvass recipe for okroshka from crackers

There are very interesting recipe preparing this drink specifically for okroshka. It is not so sweet, but it contains additional products who do cold soup even tastier.

Ingredients:

Rye bread crackers - 200 gr.
Water - 1 l.
Fresh yeast - 10 gr.
Horseradish root - 25 gr.
Honey - 1 tbsp
Flour - half a tablespoon
Raisins - 30 gr.
Sugar - 1-1.5 tablespoons

1. Place well-toasted crackers in the oven in a three-liter jar, pour boiling water (1 liter), tightly close the jar with a lid and leave to steep for 3-4 hours.

2. After this time, dilute the yeast. Add some flour and warm water to it, then stir well until the yeast has dissolved. Leave them for 10 minutes.

3. Strain the water with breadcrumbs through cheesecloth and squeeze.

4. Add dissolved yeast there.

5. Add sugar and stir. Cover with a towel and place in a warm place for a day to ferment.

6. After a day, grate the horseradish root on a fine grater and add to the pot.

7. Add honey and steamed raisins there, mix well.

8. Pour it into jars and can be stored in the refrigerator for several days.

Tasty and aromatic kvass is ready. Drink, add to okroshka and enjoy.

Method of preparation without yeast with raisins

This is my favorite way. I tried to describe it in as much detail as possible, because there are many nuances.

Ingredients:

Rye bread - 250 gr.
Sugar - 180 gr. (a little less than a glass)
Raisins - 20 gr.
Boiled water - 2.5 liters

1. Put the water to boil.

2. Cut the bread into pieces and place on a baking sheet.

3. Place in a preheated oven for 10-15 minutes to dry and brown.

4. Pour sugar into hot boiled water and dissolve. Then let the water cool to about 30 degrees.

5. Place the crackers in a three-liter jar.

6. Then add raisins to it.

7. And fill in the cooled water.

8. Cover the top with gauze. You can secure with an elastic band and leave to ferment for 2 days in a warm, dark place.

You cannot close the lid tightly, otherwise it will not ferment, but will simply turn sour.

9. And this is what he looks like two days later. Leave it for another two days in a warm place.

10. After the elapsed time, drain the kvass through a sieve with cheesecloth into a saucepan.

11. The remaining bread is a ready-made starter for a new portion. You can put it in water, add all the other ingredients and the drink will come up much faster. Or you can put it in the refrigerator, where it can be stored for a long time.

12. Add sugar to our drink and stir.

13. Prepare the bottles and put 5 raisins at the bottom. Using a funnel, pour our drink into bottles, but not completely, leave a little space, about 3-4 fingers.

14. Close the lid tightly and leave for six hours to saturate it with carbon dioxide.

15. After six hours it will become carbonated, put it in the refrigerator to cool because it is more pleasant to drink chilled. And that’s it, you can use it.

On a hot summer day it will be just great. Refreshing, aromatic, moderately carbonated. You will definitely like it.

Video on how to make bread kvass without yeast

Using this recipe, we will make our drink based on sourdough and rye malt.

Sourdough ingredients:

Rye flour – 250 gr
Water - 2 glasses

Ingredients for kvass:

Rye sourdough - 4 tablespoons
Water - 3 l.
Roasted rye malt - half a glass
Sugar - 7 tablespoons
Raisins - 1 tbsp
Coriander and cumin (optional) - 1/2 teaspoon each

The fastest recipe with dry yeast

To be honest, I have never heard of such a recipe before. To be honest, I even doubted whether it was kvass. And then I scoured the Internet and found out that it turns out it’s called “coffee.” I tried to make it and I can say one thing, it tastes very similar)

Ingredients:

Instant coffee - 1.5 teaspoons
Sugar - 1/3 cup
Dry yeast - 1.5 teaspoon
Citric acid - 1/2 teaspoon
Boiled water

1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water until everything dissolves.

2. Then add there citric acid, stir and pour everything into a bottle.

3. Then add cold boiled water there, it will dilute the hot boiling water a little.

4. Next you need to add dry yeast.

5. And add more water, but not to the very top, since the yeast will react and gases will escape there. Then close the cap and shake the bottle properly, shake it a little. Leave for 6 hours.

6. After 6 hours it is ready and can be refrigerated or consumed.

As you can see, it cooks really quickly, you can leave it overnight, and in the morning you will have a delicious drink.

Well, we looked at completely different, not similar to each other, recipes for preparing this kvass under conditions. You can try to cook them all one by one and choose the one you like.

Well, now I want to wish you good luck and I will be waiting for you to visit me again. Did you find my recipes useful, write in the comments. All the best to you.

Kvass is the most common drink during festive feast since the days ancient Rus'. True, in those distant times, it was quite thick and much stronger than beer and was considered alcoholic drink. Therefore, drunkards were called “leavened”, from the word “leavened”.

Kvass- a traditional Slavic sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey, wax; also prepared from beets, fruits, berries. The drink is the basis for classic cold stews of Russian cuisine (okroshka, botvinya, etc.). From Wikipedia.

A special property is its refreshing taste, which makes it popular in extreme heat. In addition, kvass improves metabolism and, due to its carbon dioxide content, promotes good digestion. It also contains many vitamins, amino acids and enzymes.

True, there are now a lot of synthetic surrogates sold on the market - kvass drinks, which consist of soda, sweeteners and various flavors. Which, of course, cannot be useful, but on the contrary - such sodas, under the brand of the old word, only harm the body and increase blood sugar.

How to make sourdough at home and prepare kvass

This article tells you how to cook good kvass using examples of interesting and simple recipes, which will truly be considered natural product, many of which will taste like a barrel. And the best thing is that you can use this drink for okroshka. were discussed in previous articles...

The easiest way is to use dry kvass!

Perhaps the simplest and quick way to make kvass is to use it in dry form. Everybody there necessary ingredients... We'll just add sugar and yeast.

Ingredients:

Dry kvass - 5 heaped tablespoons
sugar - 5 tbsp. l
raw yeast - 5 grams

Cooking method:

In a three-liter jar we put five tablespoons of dry kvass and the same amount of sugar. Add half a teaspoon of raw yeast.

But unlike the previous recipe, add boiled water to the very top and mix well. Cover the neck of the jar with gauze and leave to ferment for two days. At the end of the fermentation process, pour the finished kvass into another container, and you can put the drink on the remaining starter again.

How to make kvass at home from black bread without yeast

Ingredients:

Rye bread 1/2 loaf
sugar - 60 gr
vanilla sugar - 10 gr.

Cooking method:

Cut the rye bread into small pieces and dry in the oven. If you have ready-made crackers. then you can use them.

Place the finished crackers in a three-liter jar, add 60 grams of sugar and fill halfway with boiling water. Leave the finished starter for 10-15 minutes so that the crackers are well soaked.

Then fill the entire jar with water and pour in vanilla sugar.

Cover the jar with gauze, securing it with an elastic band.

Let's prepare the kvass for a day. When the drink is ready, pour it into jars or bottles, and the remaining starter can be used further

How to make a sharp drink from rye flour?

Ingredients:

Rye flour - 1 kg
water - 10 liters.

Cooking method:

The basis of preparation is batter, started on the water. For one liter of water we need 1 kg of rye flour. Pour boiled water over the flour and mix everything thoroughly until smooth.

After this, transfer the dough into a jar and put it away for 2-3 days for fermentation.

As soon as the dough rises, fill it with warm water and set it for further fermentation. When the kvass is ready, filter it through cheesecloth and pour it into prepared containers (jars, bottles, etc.). And add a new portion of water and flour to the jar with the starter according to the recipe.

Method without yeast from dry kvass (taste like from a barrel)

Ingredients:

Dry kvass - 1 glass
sugar - 2/3 cup
boiled water - 2 liters.

Cooking method:

This recipe is quite easy to prepare. Pour dry kvass, sugar according to the recipe into a three-liter jar and carefully pour hot water. The main thing is that the bank does not burst.

Covering the jar with gauze, let the kvass ferment for two days. At the end of the fermentation process, pour the finished drink, and the remaining starter can be used again.

Bread kvass with yeast

Ingredients:

Bread - 1/2 loaf
sugar - 6 tbsp. l
dry yeast - 1 pinch
raisin.

Cooking method:

If you don't have any ready bread crumbs, we take fresh bread(preferably black) and cut it into slices. You can mix white and black bread. Dry the chopped pieces in the oven.

To prepare the starter, put ready-made crackers, two tablespoons of sugar in a three-liter jar and fill half with boiling water. After the water has cooled, add a little dry yeast.

Everything is mixed, covered with gauze and left to ferment for two days.

After our starter is prepared, we proceed directly to preparing kvass. To do this, take another jar, put crackers in it, pour in 4 tablespoons of sugar, fill half with boiling water, mix and leave to cool.

When everything has cooled down, add the previously prepared starter and top it up with boiled water. Cover the jar with gauze and let it sit for two days.

When the kvass is ready, strain it through cheesecloth into jars or bottles and set aside to cool.

Happy drinking!