Kvass from birch sap recipes without raisins. All of them are united by two traditional factors

The light, slightly sweetish liquid secreted by birch has no smell and pronounced taste. When preparing kvass on it, you will get a perfectly tonic soft drink. Folk healers claim that if in any recipe for kvass, you just replace water with birch sap, you can get a healing drink.

Kvass from birch sap - general principles of preparation

Both yeast and yeast-free kvass are prepared on birch sap, on specially prepared starter cultures or malt.

The technology for preparing the drink is simple and includes simple steps: preparing raw materials, combining the main components with birch sap and further fermenting the drink. It can last from a few hours to several weeks and depends on the recipe. After fermentation, kvass is filtered and removed for cooling.

Any berries and fruits, and not only fresh ones, can serve as raw materials for such kvass. A drink will turn out to be no less tasty and healthy if it is prepared with frozen or dried berries or fruits. Often, birch kvass is prepared with grain (barley) or boiled buckwheat flour, which can also be replaced with rye or oatmeal.

Despite the fact that the juice itself is sweetish, honey or sugar is added to any birch kvass to enhance the fermentation process. An exception to this rule is intoxicated birch kvass on beer and a drink prepared with dried fruits.

Yeast-free birch kvass, as a rule, turns out to be less carbonated, and therefore, after filtering and bottling, several raisins are placed in it, which must be washed.

Properly prepared kvass on this basis perfectly quenches thirst, but, in addition, it is also used as a filling for okroshka and beetroot.

Refreshing birch kvass with barley and mint

Ingredients:

Ten liters of birch sap;

Two glasses of sugar;

Half a kilo of barley;

Dried mint - 100 gr.;

800 gr. black "Borodinsky" bread.

Cooking method:

1. Make crackers from bread. Cut it into medium-sized pieces, centimeter thick, dry a little and fry in the oven.

2. Pour granulated sugar into a dry frying pan and, stirring constantly, heat until brown.

3. Separately, lightly roast the barley.

4. Pour birch sap into a large enameled container, for example, a bucket, and boil over low heat. Boil the juice for no more than a minute and remove from heat.

5. Then dip the mint and roasted barley into it. Add sugar with breadcrumbs, and, stirring well, leave for three days in a warm room.

6. Strain the finished drink through a rare sieve or filter from gauze folded in 3-4 layers and pour into prepared containers. Cool down.

Simple kvass from birch sap, without sugar, with dried fruits

Ingredients:

3 liters of birch natural sap;

200 gr. dried fruits (dried apricots, prunes).

Cooking method:

1. Rinse dried fruits well, you can soak a little.

2. Then fill them with birch sap. Cover the container in several layers with gauze and remove for fermentation in heat for two weeks.

3. After that, filter and cool well.

Yeast birch kvass with hops - "Golden"

Ingredients:

Natural birch sap - 3 liters;

30 gr. pressed alcoholic yeast;

Dark raisins - 25 gr.;

50 gr. Sahara;

a tablespoon of white flour;

300 gr. toasted rye crackers;

40 gr. hop cones.

Cooking method:

1. Pour 100 ml of birch sap into a small bowl and heat slightly.

2. In a separate bowl, crumble the yeast, sprinkle it with sugar and stir until the yeast is completely dispersed.

3. Add yeast mixture to warm juice, add flour and mix well.

4. Dip the rye crackers into a large container. Add hop cones, raisins washed with water. Pour three tablespoons of sugar and pour everything with hot juice (3 liters).

5. Cool well and add the yeast mixture, stir. Pull gauze over the neck of the container and put it in heat for three days.

6. Strain and put birch kvass in the refrigerator.

7. Pour three tablespoons of granulated sugar into the remaining sourdough and pour in a new portion of juice.

Yeast-free kvass on birch sap - "Coffee"

Ingredients:

2.5 liters of freshly picked natural birch sap;

60 gr. dark raisins;

Refined sugar - half a glass;

Coffee beans - a small handful;

200 gr. crackers (rye).

Cooking method:

1. Roast crackers well in the oven. You can just take rye bread, cut it into small pieces and fry it in a toaster.

2. Place the fried crackers in a clean three-liter jar. Add sugar, washed dried raisins and coffee.

3. Pour everything with unboiled juice and stir well so that the granulated sugar dissolves.

4. Put a rubber glove on the neck and place in a cool, dark place.

5. When the glove is filled with air, after about two days, the drink will be completely ready.

6. Strain and, bottling, put away for another two days, but already in the refrigerator.

Cherry kvass on birch sap with rye breadcrumbs

Ingredients:

Birch sap, fresh collection - 10 liters;

400 gr. sugar;

Fried rye crackers - 300 gr.;

350 gr. fresh or frozen cherries;

50 gr. dried dill stalks;

Pharmacy oak bark - 100 gr.

Cooking method:

1. Put crackers on cheesecloth, tie with a bag and dip in juice. Put the container in a dark, warm place.

2. After three days, add dried dill stalks, oak bark and cherries. Transfer for further infusion to a cool room for fifteen days.

3. Then filter and use as intended. Drink as a drink chilled, or use as a filling for okroshka.

Birch kvass on raisins

Ingredients:

Twenty liters of birch, natural sap;

Dark raisins - 100 berries;

One kilogram of granulated sugar.

Cooking method:

1. Put the gauze folded in three layers into a funnel or sieve and strain the juice through it.

2. Add the whole measure of sugar and stir it, achieving the dissolution of the crystals.

3. Then add raisins and leave for up to 4 days.

4. Strain the already prepared drink, pour into tightly closed containers and place in a cool, dark place.

5. Kvass can last up to 4 months, but is usually drunk faster.

Honey kvass from birch sap

Ingredients:

5 liters of birch sap;

Two large lemons;

50 gr. fresh baker's yeast;

100 gr. liquid honey;

Cooking method:

1. Yeast crumble and dissolve in fifty milliliters of heated water.

2. Rinse the lemons and dip them in hot water for two minutes. Then cut each lengthwise, in half, squeeze out the juice and strain it through a sieve.

3. Pour yeast diluted with water and strained lemon juice into birch sap. Add honey and stir so that it is well dispersed in the juice.

4. Pour the liquid into the bottle. Add five raisins and, tightly closed, place in a cool place for several days.

Hoppy birch kvass on beer

Ingredients:

500 ml of light live beer;

2.6 l. birch, natural juice.

Cooking method:

1. Pour beer into a clean three-liter bottle and bring the volume to the neck with filtered fresh juice.

2. Close tightly with a nylon lid and store for two months in a cool room or refrigerator.

3. After this time, the intoxicated birch kvass on beer will be ready.

Kvass from birch sap on bread sourdough

Ingredients:

700 gr. rye crackers;

Two glasses, "with a slide", sugar;

A tablespoon of bread sourdough;

A small piece of orange peel;

Ten liters of fresh birch sap.

Cooking method:

1. Place rye crackers on a roasting pan and dry in the oven.

2. Add all the sugar to the juice, mix well, and pour the dried crackers into it.

3. Add a tablespoon of bread sourdough, orange zest, stir again and leave warm for 4 days.

5. After this short exposure, kvass from birch sap can be drunk.

Birch kvass with malt on buckwheat flour with lemon

Ingredients:

One glass of powdered kvass malt;

Small lemon;

A tablespoon of honey (buckwheat);

A small handful of dark raisins;

A glass of buckwheat flour;

A handful of raspberry leaves;

Two liters of birch sap.

Cooking method:

1. Sift buckwheat flour into a bowl, pour in one and a half cups of boiling water, rub and stir, leave to cool completely.

2. Rinse the raisins well and grind with a meat grinder along with lemon. You don't need to cut the zest from the lemon.

3. Rinse the raspberry leaves, wipe dry and chop with a knife.

4. Mix the ingredients twisted in a meat grinder with raspberry leaves and honey.

5. Add steamed buckwheat flour and malt. Mix well and pour everything with birch sap.

6. Wrap the neck of the container with a bandage or gauze and put it away for 4 days in a fairly warm room.

7. After that, drain the finished birch kvass from the sediment and strain.

8. The starter that remains at the bottom of the container can be reused.

Apple kvass on birch juice with ginger and mint

Ingredients:

Two liters of birch sap;

Five medium-sized apples;

40 grams of fresh ginger root;

A teaspoon of light honey;

Three spoons of raisins;

Half a lemon;

Fast-acting yeast - 0.5 tsp;

Eight mint leaves;

100 gr. sugar.

Cooking method:

1. Rinse and sort through the mint leaves, raisins and spread everything on a towel.

2. Without peeling the peel from the apples, cut them into medium-sized slices, remove the seeds and pour over with birch sap. Put the pan with apples on a small fire and boil after boiling for three minutes, cool.

3. Dissolve the yeast in half a glass of warm broth. Add sugar (1 tsp) to the mixture, stir and put in heat for a quarter of an hour.

4. Pour the risen yeast into the cooled broth. Add the remaining sugar, honey and squeeze the juice from the lemon. Dip the finely grated ginger, chopped mint leaves and raisins.

5. Stir thoroughly, cover with several layers of gauze on top and soak for up to 12 hours.

6. Be sure to strain the drink and cool well.

Kvass from birch sap - cooking tricks and useful tips

The sap secreted by the birch tree is collected in the spring, when abundant sap flow begins.

In the bark of an adult tree, the girth of which is more than 20 cm, a hole is made to a depth that allows reaching the wood, and a tube is inserted into it. It is in it that the juice will stand out.

The diameter of the hole must correspond to the diameter of the tube inserted into it, otherwise the juice will flow past.

For convenience, you can use a tube from a medical dropper. One end is inserted into a hole in a tree, and the other end is inserted into a hole in a nylon lid, which is put on a three-liter jar. When the container is full, it is replaced by another. The juice collected by this method is pure without admixtures of forest debris.

Freshly harvested juice before making kvass must be filtered from accidentally ingested debris.

Kvass is a traditional sour drink of the Slavs. This drink was made both alcoholic and non-alcoholic. Kvass refreshes and tones the body. It has a beneficial effect on the intestines, removes unnecessary substances from the body. It was used to prevent many diseases. In ancient times, it was prepared by fermenting malt flour, rye bread. For flavor, herbs, honey and fruits were added to kvass. Not infrequently in Rus', in the manufacture of kvass, birch sap was used instead of water. Kvass prepared on birch sap contains a huge amount of trace elements and vitamins. Fans of soft drinks will like this kvass, it quenches thirst and tastes good. Birch sap has an excellent tonic effect. It will help to cope with coughs and many colds. Almost everyone can drink birch kvass except for allergy sufferers and people with individual intolerance.

It is advisable to collect birch sap for kvass on your own, rather than buying low-quality juice in a store, which is not natural. It is collected from a young tree, in the daytime, in the morning, as the sap flow slows down at night. The tree must be selected in the forest; trees within the city or located along highways cannot be used. An incision on a birch is made in the trunk no higher than half a meter from the ground, after collecting the elixir, it is necessary to cover the incision with liquid mud.

The classic recipe for kvass from birch sap with raisins

A simple and quick recipe for kvass from birch sap at home. Raisins are used as the basis for fermentation.

Components:

• Birch sap - 10 l;
• Sugar - 0.5 kg;
• Raisins - 50 pcs.

Recipe preparation:

1. Strain freshly collected birch sap through a thick layer of gauze, pour into a saucepan.
2. Add granulated sugar to it, stir everything so that the sugar is completely dissolved.
3. Throw in raisins.
4. Cover the pan with gauze, put to ferment at room temperature 22-25 degrees.
5. As a rule, after 3 days fermentation passes. Strain the finished kvass drink and fill the bottles with it.
6. Bottles stand for a day, two in a cool room (refrigerator) and you can use delicious birch kvass with raisins.

A popular recipe for kvass with dried fruits

Such a drink will delight you with a pleasant aromatic taste, and dried fruits will give all the vitamins accumulated over the summer into the drink. Kvass from birch sap with dried fruits is stored in a cool dark room for 6 months, without loss of quality.

Compound:

• Birch sap - 5 l;
• Dried fruits - 1 kg;
• Raisins - 1 handful.

Cooking kvass:

1. Filter the juice, as in the first recipe.
2. Soak and rinse any dried fruits and raisins. Add to birch to juice.
3. Cover the container with a loose cloth. Leave for 6-7 days in warmth for fermentation.
4. After fermentation of kvass, strain it and pour into clean, dry bottles, close carefully and store in a cool room or refrigerator.

Recipe for kvass from birch sap with honey

This recipe is good to use in the treatment of colds. The combination of honey, birch sap and lemons allows you to get a healthy, vitamin drink that strengthens the immune system very well.

Compound:

• Fresh birch sap - 10 l;
• Lemon - 4 pcs;
• Honey - 50 gr;
• Dry yeast - 10 gr;
• Raisins - 5-10 pcs.

Cooking:

1. Strain the juice. Pour into bottle.
2. Squeeze the lemons and add to the bottle.
3. Add honey, pure raisins and yeast.
4. Keep warm for 12-15 hours, then pour into a suitable container, close with stoppers and leave for 2-3 days in a cool place.

Aromatic birch kvass with mint orange

Compound:

• Birch sap - 3 l;
• Dry yeast - 10 gr;
• Orange - 1 pc;
• Sugar - 1 tbsp;
• Raisins - 10 pcs;
• Mint - 3 sprigs.

How to cook:

1. Wash the orange thoroughly with hot water, wipe dry. Cut into slices and place in a container.
2. Add the yeast diluted according to the instructions to the oranges.
3. Rinse mint and raisins and add to bowl.
4. Pour pure, filtered birch sap to all components.
5. Cover the container with gauze and leave to ferment in the heat for 2 days.
6. Strain freshly prepared kvass and pour into suitable bottles.
7. Store unopened bottles in the refrigerator for at least a day before use.

Kvass from birch juice and bread

Ingredients:

• Birch sap - 2.5 l;
• Bread "Borodinsky" - 3 slices;
• Sugar sand - 100 gr;
• Coffee beans and raisins - a handful.

Cooking kvass:

1. Roast coffee beans in a frying pan to a pleasant aroma.
2. Lightly dry the bread in the oven.
3. Rinse raisins thoroughly from debris and dry.
4. Place everything in a three-liter jar and pour in the juice.
5. Cover with a thick cloth, leave to ferment for 3 days.
6. The drink will strain, bottle, keep in a cool place for 2-3 days.

You can talk endlessly about the properties of birch sap. But its main advantage is that it is a really natural product, untouched by chemical additives, which is also tasty. Especially if you prepare birch sap at home according to non-banal recipes.

The classic recipe for kvass from birch sap

In a bag, about two hundred grams of rye crackers are dropped into a barrel. We stand the crackers for about two days. After that, at least three hundred grams of cherries (dry) can be thrown into the barrel. Oak bark (half a glass is enough) and dill stalks will also contribute to successful fermentation. Ready! It remains to wait only about two weeks, and your classic kvass will be ready for use.

Kvass with orange: for those who like it more fragrant

• birch sap (about two and a half liters);
• one orange;
• raisins (you can not add, but it will give kvass an interesting note in taste);
• a couple of sprigs of lemon balm;
• a couple of sprigs of mint;
• about one glass of sugar;
• ten grams of yeast.

1. Cut the orange into small pieces (preferably slices).
2. For cooking, a three-liter jar is used. Yeast is poured into it, which must first be ground with sugar.
3. As soon as the yeast is ground, herbs are added - lemon balm and mint, as well as orange. In all this mixture, add two and a half liters of juice.
4. The resulting mixture should be stored for several days. Moreover, it is best to leave it in a warm room.
5. After the fermentation process has been started, it is best to pour our almost kvass into another container: as a rule, plastic bottles of small volumes are most often used. This is where raisins come in handy: if you want to add even more flavor to the drink, throw a couple of raisins into each bottle. After that, kvass is best stored in the refrigerator. At least twenty-four hours later, you can drink kvass!

Kvass with honey: a healthy recipe

• about ten liters of birch sap;
• about three to four small lemons;
• raisins (optional)
• about fifty grams of live yeast;
• about forty grams of liquid honey.

1. For cooking, deep dishes are used, in which we add strained birch wort.
2. To the juice, add the liquid that is previously squeezed out of the lemons.
3. Raisins (optional), liquid honey and, of course, yeast are added to the resulting mixture. Pour the juice into jars, cork and leave in a cold room. A basement or refrigerator will do. It will be possible to drink kvass after three or four days.

Recipe for kvass with lemon: sour taste

This version of kvass can be called a taste from childhood. It will somehow remind those same Soviet lemonades. It will take about two and a half liters of birch sap, to which you need to add juice squeezed from two lemons. If you like the most pronounced sourness, then you can squeeze a third lemon. Also add at least half a glass of sugar to the juice. This mixture is infused for about two hours. To make the drink even more refreshing, you can add ice and mint.

Kvass with bread: rich taste, almost like the usual kvass

• about two and a half liters of birch sap;
• three crusts of stale Borodino bread;
• sugar (half a glass is enough);
• about fifty grams of raisins;
• about fifty grams of coffee beans.

1. The first stage in the preparation of kvass is the roasting of coffee beans. To do this, you need a dry frying pan.
2. Borodino bread crusts also require additional preparation. They need to dry a little in the oven.
3. If you add raisins, then also thoroughly rinse it and dry it.
4. For cooking, a three-liter jar is used. Pour birch sap into it, which is complemented by bread, pre-roasted coffee beans and sugar.
5. You will also need a rubber glove. In it you need to make a puncture in one place and pull it over the jar. Store the jar preferably in a warm place.
6. As soon as the glove rises, fermentation has begun. It will take about two or three days.
7. After the rubber glove falls off again, the future kvass should be filtered and then stored in a cold place (preferably not in the basement, but in the refrigerator). You can drink it in a couple of days.

Kvass with dried fruits: spicy warming taste

• about five liters of birch sap;
• one kilogram of dried fruits is enough (to your taste);
• raisins (about three hundred grams);
• if you like a spicy and unusual taste, then grab a few "Barberries".

1. The recipe is extremely simple. You should start with a thorough washing of dried fruits and raisins. Then dry.
2. We mix all the ingredients immediately in the bowl in which the sourdough will take place.
3. It is best to infuse future kvass in warmth. The whole process will take three to four days.
4. Do not forget that sometimes kvass is desirable to mix.
5. After the fermentation period is over, pour the kvass into the container in which you plan to store it (as a rule, these are glass or plastic bottles). It is best to store kvass in the refrigerator.

Kvass with herbs: the most "healthy" recipe

Birch sap is useful on its own, but with the addition of healthy herbs, it simply turns into a healing elixir for all occasions. Herbs can be anything: St. John's wort, raspberry leaves, currants, as well as traditional mint are most often used. All these herbs combine not only useful properties, but also an amazing aroma, which they will give to future kvass.

Preparing the drink is extremely simple: birch sap is brought to a boil, after which about three tablespoons of herbs are added to the mixture. Please note that this proportion is relevant for one liter. After preparation, it is important to close the juice tightly in a jar and leave it for at least eight hours. After this, it is important to carefully strain the drink and store in a cold place.

Kvass with cranberries and honey: healthy and refreshing

Then there is the well-known method used most often for the preparation of drinks that must ferment. A glove is put on the jar; it is best to store the jar in a warm place. The glove will definitely “inform” that the fermentation process has started - it will rise. Then pour the drink into a glass container and store in a cold place. It will be possible to drink kvass in a few days.

Hello, in this article you will learn how to make birch kvass at home. Birch kvass in winter is a source of natural vitamins. The chemical composition of the drink is impressive and it is difficult to find a better option for increasing resistance to colds.

Kvass from birch sap is a rather non-standard drink. It is easy to prepare, and as an addition to the diet, it is ideal. There are 3 ways to prepare such a drink.

Choose according to your taste and the ingredients you have at home. For the price, such a delicacy is cheap, given that the juice is collected on its own and is always free.

Nature does not skimp on surprises, in spring there is a lot of birch sap in the forests and forest belts. The only warning is roads and places where there are warehouses with fertilizers and poisons nearby.

You can not collect birch sap near fields with vegetables and grain crops. The reason is simple - seedlings are treated with chemicals.

Some of them are absorbed into the air, settle on the ground and, together with rainwater, feed the nearest trees. Naturally, birch sap with chemical additives is not the best basis for kvass.

In all other respects, collecting birch sap is quite simple and you can cook kvass all year round.

Birch kvass useful properties

Given that there are no preservatives and harmful ingredients in birch kvass, it can be called a natural product. The chemical composition of the drink contains organic acid, iron, vitamins, minerals, magnesium, enzymes and trace elements.

It is useful to drink birch kvass in the spring, there are no vitamins yet, and many feel all the delights of vitamin deficiency. In the process of obtaining kvass from birch sap, valuable substances are not lost, which attracts lovers of this drink.

Why drink kvass from birch sap?

• If you regularly drink kvass, then blood circulation will become better. This is especially true after winter.
• The body will be replenished with vitamins, the skin will be cleaner, and health will be stronger.
• Kvass removes decay products of substances and toxins from the body.
• Birch sap drink is a diuretic.
• If you regularly drink birch kvass, you can normalize the level of acidity in the body.
• Kvas improves the work of the human gastrointestinal tract;
• It is useful to drink kvass for people whose work is associated with mental stress.
• Kvass will also be useful for those who have heart disease.
• Birch kvass is a good remedy for strengthening the immune system.

Birch kvass at home recipes

The drink is prepared in several ways with the addition of berries, medicinal aromatic herbs, raisins and honey. Add your favorite additives to kvass, experiment and get new taste sensations.

Classic birch sap with raisins

The recipe is considered one of the best options, it is quite simple to prepare and it is pleasant to drink. To prepare a drink you need:

• wet yeast, not less than 50 grams;
• birch kvass. For such a volume of yeast, it needs 10 liters;
• 50 pieces of ordinary raisins and about 0.5 sugar.

Take a fine sieve and strain the birch sap through it. If there is no sieve, you can use ordinary gauze in several layers. In parallel, wash the raisins and dry them.

Take a saucepan that will not burn on fire and pour sugar into it, add juice there and stir until the sugar is completely dissolved. After that, pour raisins into the mixture, cover with a clean cloth and leave for 4 days.

This will be enough to complete the fermentation process. After that, kvass is filtered and poured into a clean container. The most delicious drink straight from the fridge.

Consider where you will store it. If there is no space in the refrigerator, you can leave it on the balcony; in winter, you can do without using the refrigerator.

This drink can be used as a base for cold soup. For example, okroshka with its addition turns out to be incredibly tasty and rich.

Birch kvass with honey

Another option for a delicious drink with birch sap. It is prepared in almost the same way as the previous version, only with the addition of honey. Let's see what you need to prepare this type of drink.

Required:

• birch sap with a volume of at least 10 liters;
• 3 pieces of large lemons;
• wet yeast, 50 grams;
• raisins 3 pieces;
• honey in liquid form, about 50 grams.

Take a deep container and pour strained birch sap into it. Squeezed lemon juice, dissolved yeast, honey and raisins are added to the juice. Close the lid of the container tightly and hide for 4 days in a dark place and make sure that sunlight does not get there.

After the right time, kvass is filtered and you can immediately drink it. The drink has a rich taste and pleasant smell. In winter, such kvass can become an additional tool to strengthen the immune system and fight colds.

Birch kvass with large brown raisins

To prepare this type of kvass, you will need at least 25 dark raisins and 3 liters of birch sap.

Take an enamel container or a large glass jar. Birch sap, already filtered through a sieve, is poured there and raisins are added.

The mixture is hidden in a dark place for four days and tightly closed with a lid. After that, sift kvass through a sieve to remove particles of raisins and you can drink the drink.

Birch kvass with bread and coffee beans

An interesting version of birch kvass with roasted coffee beans and black bread. The recipe is quite easy to prepare, and the taste of kvass is remembered. If you haven't tried this type of drink yet, it's time to prepare it.

From the products you need:

• Borodino stale bread 4 slices;
• birch sap - about 3 liters;
• a handful of coffee beans;
• a handful of ordinary raisins;
• sugar, about 100 grams.

The bread is dried in the oven until the crust hardens. Coffee is roasted in a hot pan, but do not add oil when frying. The raisins are washed and also dried.

All elements are placed in a 3-liter jar and filled with a prepared volume of birch sap. An ordinary rubber glove is put on top of the jar, and the container is placed for three days in a dark place.

Don't forget to make small holes in the fingers of the gloves to let excess gas escape. At the end of the fermentation period, the drink can be filtered, cooled to your favorite temperature and served.

This drink contains many macronutrients and nutrients. In winter, such a drink will be more than useful. Additionally, you can add medicinal herbs, ginger.

This will only increase the concentration of vitamins in birch kvass. Birch sap for the preparation of such a drink is collected independently.

If you have time to collect and prepare a large amount of birch sap during the season, then you will be provided with tasty and nutritious drinks all winter.

Birch kvass with oranges

Birch kvass turns out to be quite spicy if you add oranges there. Preparing the drink is quite simple, and the taste is bright enough to make it.

What you need for a drink:

• Birch sap with a volume of about 3 liters.
• Big orange.
• Medicinal herbs, lemon balm and mint. They are added to taste.
• Live yeast, about 10 grams.
• Sugar - 0.25 kilograms.
• Raisins - 20 grams.

To prepare the drink, you will need a large glass container. Usually it is a 3 liter jar. First, sugar and yeast are placed in it, ground to a homogeneous mass.

Then put the chopped orange and herbs. This whole mixture is poured with juice. The jar is closed and placed in a dark place. The average fermentation period is 3 days.

After that, the drink can be filtered and served at the table. Someone likes warm kvass, some people like only a cold drink. Choose the option that suits you and enjoy the bright taste.

Birch kvass with barley

This type of drink tastes like bread kvass. Kvass is prepared a little longer than its counterparts, but the taste of kvass will be different.

Such kvass can be used as a prevention of colds and as a base for cold soups.

To prepare this type of drink, you will need a ten-liter bucket of birch sap and a kilogram of barley. Barley is washed, dried and fried in a pan.

You need to fry the grain until golden brown. Then strain the juice and pour into a container with grain. The mixture must be put in a dark place and kept there until it becomes strong.

After that, the drink is filtered and served on the table. For taste, you can add honey, sugar or a few slices of orange.

Birch kvass with black bread and barley

Another type of birch kvass with barley and slices of bread. The taste of the drink will differ from barley kvass in a more seasoned taste and richness.

To prepare a drink you need:

• 0.5 golden-roasted barley.
• Birch sap, about 10 liters.
• Dried mint, about 100 grams.
• 0.5 kilograms of granulated sugar.
• 0.8 kg of rye bread.

It will be easy to prepare a drink, and its aroma and taste will allow you to enjoy new food notes. Prepare an enamel container and boil the juice, put it aside, let it cool down a bit.

In the meantime, roast the barley until golden brown, and cut the bread into pieces and dry in the oven. Put the prepared elements into the cooled juice. Cover the container and set aside for three days.

The temperature in the room where your future drink is located should not be less than 24 degrees Celsius. After the fermentation process is over, you can strain the kvass, pour it into a clean container and drink it whenever you want.

This drink can be drunk instead of compote, used as a base for cold soups or drunk to prevent colds.

It is worth knowing about birch kvass

Fresh kvass is well suited for making kvass. If you want a drink in winter, you can use a canned or frozen version, but the taste will already be different.

Kvass is not poured into plastic containers and is not stored there. For this purpose, only glass jars or enamelware are used.

Birch kvass can be stored for 4 months, provided that it stands in a cool place. Only fresh yeast is needed to prepare the drink, the fermentation reaction will be better.

In addition to the listed drink recipes, there are several more options. You can experiment with supplements, add berries, herbs and fruits. You can find your favorite taste of birch kvass only through experimentation.

We hope you liked the article “How to make birch kvass at home”!

What could be nicer than a glass of refreshing drink on a hot day. It is kvass, like nothing else, that removes thirst. And if it is made from birch sap, and even hand-made, it has a doubly beneficial effect on a person. How to make kvass from birch sap at home or in the country, visual step-by-step recipes that describe this process in detail will help you.

How to express juice from a birch? How to make kvass from birch sap? What useful substances will you get from the produced drink? - the answers to these questions are described in detail in the article. People who want to fill their body with vitamins will definitely need advice on how to make kvass from birch sap. This gift of nature will delight you with its unsurpassed taste and cheer you up for the whole day. A glass of a miraculous drink per day, and your well-being will be a step higher. A tonic drink does not require financial investments, which is important in our time. Here you just have to pick up free time to extract juice from a birch and, while this is happening, you can mentally relax in nature, enjoying the surrounding landscape.

Useful properties of birch sap

A clear drink with a slightly sweet taste is actually abundantly saturated with minerals, vitamins and carbohydrates. Simple-looking juice contains essential oils, saponins, tannins and many chemical elements (potassium, calcium, copper, manganese). In addition, birch sap is quite high-calorie and modern nutritionists prescribe it to be used as a therapeutic drug to keep a figure in shape.

Along with the healing properties that affect the figure, this juice increases the efficiency of the immune system, strengthens the cardiovascular system, and stimulates brain activity. As a diuretic, it relieves swelling and is therefore highly recommended for women who have just become mothers. Sweetish liquid is recommended to drink to all people: adults, children, sick and healthy.

Birch sap has a healing effect on the body, namely:

• removes harmful substances from the body;
• serves as a prophylactic;
• improves digestion;
• restores the acid-base environment in the stomach;
• has diuretic properties.

How to get birch sap?

Extraction of juice from a birch depends on warm weather. After the winter cold, when the thaw begins, you can safely go with adaptations to the nearest trees. To determine whether there is sap flow along the trunk, you should deepen the tip of the awl into the tree by 5-7 centimeters. If a drop of liquid appears on the surface, then you can safely start collecting it, while planning how to make kvass from birch sap.

Collecting juice is best done during the day, as at night its movement along the tree trunk slows down.

So, when it was determined that there was sap in the birch, you should start drilling holes. The distance from the ground should be approximately 50 cm. The number of holes depends on the diameter of the trunk. For example, the diameter of a birch trunk is 25 cm, which means there is one hole, and so on, in increasing order, + 10 cm is + 1 hole. Incisions in the bark are best done on the south side, where there is more abundant sap flow. A pre-prepared groove in the shape of a boat should be inserted into the resulting hole. From one tree per day, you can pump 3 - 7 liters of liquid.

You can not drain all the liquid from the tree, otherwise it will die.

As a collection container, you can use a plastic bottle, it is very convenient, but you can’t store the juice in it further, as it loses some of its healing properties. Arriving home, be sure to pour the birch nectar into a glass dish.

Step-by-step description of making kvass from birch sap

Transparent sweetish juice can be consumed not only in its pure form, but also to make kvass from it. This type of drink will appeal to those who do not really like birch sap, but need its healthy content. Refreshing salvation in hot weather is kvass, which is based on birch sap. How to make kvass will help you with several types of step-by-step recipes for making kvass from birch sap with the addition of other products.

Recipe for kvass from birch sap with honey

Ingredients:

• birch sap - 10 l;
• pressed yeast - 50 g;
• - 200 g;
• lemon - to taste (3 pcs).

Starter stages:

Recipe for kvass from birch sap with bread

Ingredients:

• birch sap - 5 l;
• sugar - 150 g;
• bread in pieces (black) - 400 g.

Starter stages:

The more the bread is reddened, the more kvass is rich and dark.

Recipe for kvass from birch sap with raisins

Ingredients:

• birch sap - 10 l;
• sugar - 500 g;
• raisins - about 50 pieces.

Starter stages:

Recipe for kvass from birch sap with orange

Ingredients:

• birch sap - 2.5 liters;
• large orange - 1 pc;
• raisins, mint, lemon balm - to taste;
• sugar - 250 grams;
• pressed yeast - 10 grams.

Starter stages:

Recipe for kvass from birch sap with the addition of dried apple fruits

Ingredients:

• birch sap - 5 liters;
• dried apple fruits - 1 kg;
• raisins - 300 g.

Starter stages:

Useful tips on how to properly make kvass from birch sap:

• before sourdough, birch sap, freshly picked with your own hands, must be filtered through gauze, cotton cloth or a sieve;
• tasty and healthy kvass turns out better on juice, hand-picked;
• plastic dishes are not suitable for sourdough, it is better to take glass containers;
• birch kvass with raisins is suitable as a base for okroshka;
• kvass can be stored up to 120 days;
• store kvass in a cool place;
• birch kvass is positively combined with various medicinal herbs;
• this refreshing drink with the addition of raisins is best prepared in the spring to please yourself with sips of coolness by the summer;
• kvass on birch sap with a honey additive is better in summer or autumn to increase your immunity in winter.

After reviewing the recipes, stop asking questions about how to make kvass from birch sap. It's as easy as shelling pears, you just need to set aside a few hours for this procedure and continue to enjoy the result.

In order to delve into the cooking process in more detail, to clearly see what should be done and why, a step-by-step video of kvass from birch sap is provided below.

Video recipe for making kvass from birch sap