Useful properties and methods of preparing kvass with horseradish. Recipe for making homemade horseradish kvass Making horseradish kvass without yeast

In hot summer weather, there is nothing better than a glass of cold, refreshing kvass. This drink is not only refreshing, but can also restore vitality and tone, as well as invigorate you at the end of the working day. And if kvass is prepared in accordance with the original recipe, then it tastes sharp and vigorous, so drinking such a drink is a pleasure.

Among numerous recipes and ingredients, home craftsmen use horseradish in the preparation of kvass. It may seem strange to some to use such a product as a basis for kvass, but those who have tried kvass made from horseradish or using it at least once in their lives will forever remember the taste and aroma of the drink, as well as its strong tonic properties.

Kvass made from horseradish is not only pleasant and tasty, but also quite a healthy drink. What are the beneficial properties of kvass? How complex is the technology for its preparation? What, besides horseradish, will a home craftsman need to prepare the drink?

Useful properties of horseradish kvass

It is believed that horseradish kvass was valued by Russian heroes, who, through its use, restored strength lost in battles. And for the poor, this drink was a real means of salvation from hunger. Those who regularly drink this drink saturate their body with carbohydrates, proteins, vitamins, organic acids and other beneficial substances. What exactly are the properties of horseradish kvass?

Helps cope with strong thirst;
Refreshing in the summer heat;
Helps strengthen hair, nails, teeth and bones;
Treats skin diseases and impotence;
Strengthens the cardiovascular system;
Treats stomach diseases;
Strengthens and improves immunity.

In any case, before you start using horseradish kvass as a preventative measure, it is best to consult an experienced doctor.

Horseradish kvass recipe - a drink from our ancestors

In order to prepare delicious and authentic horseradish kvass, you will need the following ingredients:

Horseradish – 100 g;
Granulated sugar - 0.5 cups;
Black bread – 800 g;
Natural honey – 100 g;
Hot water – 4 l;
Dry yeast – 30 g;
Seedless raisins.

The method of preparing kvass consists of the following steps:

A loaf of black bread is cut into small pieces, which are cooked in the oven until brown;
The crackers are poured with boiling water and left for 4 hours, after which they are filtered through gauze folded in several layers;
Sugar and yeast are added to the strained drink, and then the container is placed in a warm place for fermentation;
After 5-6 hours, the kvass is poured into bottles, a small amount of raisins is added to each bottle;
After air bubbles begin to appear near the neck, the drink is tightly sealed, and the cork is tied with wire, according to the principle of champagne, after which the bottles are placed in a cool place;
After 24 hours, grated horseradish and honey, previously mixed in a small amount of starter, are added to the drink;
After all the ingredients have dissolved, the mixture is poured into bottles, sealed again and the drink continues to infuse for 4 hours.

It is best to serve horseradish kvass quite cold. The ideal option would be to add ice cubes to the drink. Kvass turns out sharp and vigorous due to the combination of black bread and horseradish, so these ingredients are the main focus during preparation. In any case, your guests will be absolutely delighted when, exhausted from the summer heat, they try cold kvass made with horseradish.

Horseradish brings the same incredible properties to drinks prepared with its use, for example, kvass. Recipes for horseradish kvass came to us from antiquity, when they were drunk everywhere and used for various purposes. This drink has long been prepared by wives for their husbands, and mothers for their sons, because there is still a belief that horseradish significantly increases male strength and stamina. Now this drink is already considered exotic by some, which does not negate its invigorating and refreshing characteristics.

An old recipe for horseradish kvass, also called “Petrovsky kvass,” is prepared with honey. It is served with meat dishes, in harmony with their taste, and goes well with many spices.

Proportions are indicated for 5 liters of finished product. You can add a couple of mint leaves to the finished drink, which is especially good in hot weather.

To prepare crackers, thinly slice the bread and dry it in the oven at 200 degrees until dark.

Pour boiling water over the finished crackers and leave for 2 hours, then filter. Wait until the liquid cools to 35 degrees, then add sugar and yeast and stir thoroughly.

The further fermentation process will take from 6 hours to a day, depending on the room temperature (faster in warm conditions).

Add grated horseradish and honey to the finished product, mix thoroughly, bottle and store in the refrigerator.

How to make kvass from horseradish with raisins

It is impossible not to mention how to make kvass from horseradish, an alternative to the above-mentioned ancient recipe, but without sugar and with a more pronounced, “vigorous” taste. This drink, prepared at home, is very good for drinking outdoors, at a barbecue or on holidays with jellied meat - almost a classic flavor combination. Spicy lovers can increase the horseradish content in proportions.

4 liters of water;
800 g rye crackers;
100 g honey;
100 g grated horseradish;
50 g raisins;
20 g yeast.

All stages of preparation are similar to the previous ones, but we will repeat them anyway. Pour boiling water over the already prepared crackers and, after keeping them for 4 hours, strain.

After adding yeast, wait another 6 hours.

Then mix in the grated horseradish and honey, pour into bottles, adding a little raisins to each, and let them sit for another 2 hours.

Now you can either serve the kvass or store it in the cold until the right moment.

Horseradish kvass with fresh black bread

Horseradish kvass is prepared not only with rye bread, but also with other types of dark bread, like Darnitsky or Ukrainian. It is dark varieties of bread that give this drink a special taste, and in addition, this recipe does not require drying crackers, which significantly speeds up the preparation of ingredients. From this amount of components you will get 1 liter of drink.

1.2 liters of water;
200 g black bread;
50 g sugar;
30 g horseradish;
20 g dark honey;
8 g yeast.

Slice fresh black bread thinly and place in boiling water for 6 hours.

After this time, the liquid must be drained, filtered and all other components except honey added to it. Expect another 6 hours.

During this time, the kvass will begin to foam; it is advisable to strain it again and mix it with honey. Bottle the drink and refrigerate for another 2 days before serving.

Recipe for making kvass from horseradish and ginger

If you liked the previous versions of kvass, then you will be interested in learning how to prepare kvass from horseradish and ginger. This kvass can be enriched with herbs (for example, adding mint or lemon balm), leaves (for example, cherry or black currant), dried fruits and berries. The proportions are based on 3 liters of the finished drink; preparation will take about 2.5 hours.

3 liters of water;
1 kg rye crackers;
100 g raisins;
100 g honey;
100 g sugar;
20 g ginger;
10 g horseradish;
25 g yeast.

Dry the bread in the oven until it becomes dark crackers, and if you already have ready-made crackers, then brown them at 200 degrees for 15 minutes. Break or chop them randomly and place them in a large pot or barrel.

Pour boiling water over the crackers, cover with a cloth and wait 4 hours.

Then filter the infusion, mix it with sugar and yeast, cover again and wait another day.

Strain the finished kvass, add the remaining ingredients and, if desired, spices, pour into bottles, seal and store in the refrigerator.

Kvass with horseradish

Ingredients

1 liter of bread kvass, 50 g of horseradish root.

Cooking method

Grate the horseradish root on a coarse grater and dip it into fresh bread kvass, leave for 3 hours, then strain and pour into bottles, capping them tightly.

From the book Hungarian Cuisine by Gundel Károly

8. PORK WITH HORSERADISH 2 kg of pork legs and head 50 g of salt 250 g of various vegetables 5 g of pepper 120 g of onion 10 g of red paprika 30 g of garlic 20 g of horseradish 20 g of sugar 0.5 dl of vinegar Chop the well-cleaned and washed legs and head into pieces and cook in 2 liters of water. When the water boils, remove

From the book Your Dumpling House author Maslyakova Elena Vladimirovna

With horseradish Option 1 Required: 1 tbsp. l. flour, 4 tbsp. l. butter, 1 cup broth, 1/2 cup sour cream, 2 tbsp. l. grated horseradish, 1-2 tbsp. l. vinegar (depending on strength) and water or broth, bay leaf, 5-8 black peppercorns, salt. Cooking sauce. Lightly fry the flour with

From the book Beer, kvass, mash author Roshal Victoria Mikhailovna

Rusk kvass with horseradish Pour 800 g of rye crackers into 4 liters of boiling water and let it sit for 2 hours, then strain through a sieve. Add yeast (25 g) and sugar (0.5 kg) to the liquid. Let the liquid ferment for 6 hours and add 100 g of grated horseradish mixed with 100 g of honey.

From the book of 1000 culinary recipes. author Astafiev V.I.

Beetroot with horseradish Boil medium-sized, thoroughly washed (best with a brush under running water). After cooling, peel and cut into small slices, mix with grated horseradish, season with vinegar, salt and sugar to taste. 600 g red beets, 1-2 tbsp. spoons of grated

From the book We brew foamy beer ourselves, kvass, and prepare kombucha author Galimov Denis Rashidovich

Herring with horseradish Salt the cut herring, roll in flour and fry. To prepare the sauce, add table vinegar, horseradish, sugar, salt to the water, bring to a boil and cool. Pour the prepared sauce over the fried herring. Decorate the dish with herbs. 500 g fish, 3-4 tbsp. spoons

From the book Pressure Cooker Dishes author Krasichkova Anastasia Gennadievna

Horseradish sauce Add grated horseradish to the white meat sauce and simmer for 15-20 minutes. Then rub through a sieve and season with butter. Serve hot with boiled meat.? l white meat broth, 60 g horseradish, 30 g butter

From the book Drinks and Desserts author Collection of recipes

Kvass with horseradish Ingredients 1 liter of bread kvass 50 g of horseradish root Method of preparation Grate horseradish root on a coarse grater and dip into fresh bread kvass, leave for 3 hours, then strain and bottle, capping tightly

From the book Cooking Tatar cuisine author Kozhemyakin R. N.

Catfish with horseradish Ingredients: 400 g catfish fillet, 50 g grated horseradish, 3 potato tubers, 2 cucumbers, 100 g mayonnaise, 20 ml vegetable oil, 1 tablespoon 3% vinegar, pepper, salt. Method of preparation: Wash the potatoes, peel and cut into cubes. Wash and cut cucumbers

From the book Homemade Kvass author Kashin Sergey Pavlovich

Kvass with horseradish 500 g rye or wheat bread, 4 liters of water, 100 g (1 root) horseradish, 500 g (2.5 cups) sugar, 200 g (0.6 cups) honey, 50 g yeast, 200 g (1 glass) raisins. Slice rye or wheat bread, dry it in the oven, pour boiling water over it and leave to steep for 6 hours. Infusion

From the book of 1000 quick recipes author Mikhailova Irina Anatolyevna

Beef with horseradish Ingredients: Beef – 1 kg Sour cream – 1 cup Grated horseradish – 1 tablespoon Vegetable oil – 4 tablespoons Tomato sauce – 0.5 cups Ghee – 2-3 tablespoons Salt and ground black pepper – to taste Method of preparation Prepare the sauce:

From the book Ukrainian, Belarusian, Moldavian cuisines author Pominova Ksenia Anatolyevna

Kvass with horseradish Ingredients 1 liter of bread kvass, 50 g of horseradish root. Method of preparation Grate horseradish root on a coarse grater and dip in fresh bread kvass, leave for 3 hours, then strain and bottle, capping tightly

From the book of 500 recipes of an old innkeeper author Polivalina Lyubov Alexandrovna

Ham with horseradish 100 g Tambov ham, 25 g horseradish, 1 tbsp. a spoonful of sour cream, vinegar on the tip of a teaspoon, 1 bunch of herbs, sugar, salt. Peel the horseradish, rinse, grate on a fine grater, combine with sour cream and season with sugar, salt and vinegar. Grease with the prepared mixture

From the author's book

Potatoes with horseradish 10 potatoes, 2? Art. spoons of butter, 1 glass of milk, 2 horseradish. Peel the potatoes, boil, dry, rub through a sieve or mince. Transfer the potatoes, minced through a meat grinder, into a saucepan, add grated, lightly

From the author's book

Mayonnaise with horseradish 100 g horseradish root, 200 g mayonnaise. Grate the horseradish, scald with boiling water and cool. Add grated horseradish to mayonnaise and mix well. Season cold dishes of boiled meat, fish, jelly. Cooking time -

From the author's book

Catfish with horseradish Ingredients 600 g of catfish, 100 g of sour cream, 50 g of grated horseradish, 50 ml of vegetable oil, parsley and dill, ground black pepper, salt. Method of preparation Wash the fish, cut it, cut into small pieces. Mix horseradish with sour cream, salt and pepper.

From the author's book

BEEF WITH HORSERADISH Required: 700 g of beef, 70 g of butter, 5 potatoes, 100 g of sour cream, 3 large horseradish roots, 0.5 cups of breadcrumbs, 4 cloves of garlic, 1 cup of broth, bay leaf, salt and pepper to taste. Method of preparation. Cut the beef into

In the summer heat, nothing quenches thirst and restores vitality like the traditional Slavic rye naturally carbonated drink. Making kvass with horseradish is not a difficult task, but such a recipe requires some time, because naturally fermented bread juice is not prepared overnight, but matures for several days. But the resulting fermented kvass, unlike imported lemonades, will brighten up okroshka with its vigorous taste and provide a powerful dose of vitamins.

This drink can easily be prepared with your own hands at home. Then we will know for sure that it is based on everything natural, and the preparation technology is precisely classical, and not factory-made using chemical kvass concentrate.

Ingredients

Rye bread - 2-3 loaves + -
— 250 g + -
— 250 g + -
— 25 g + -
— 50 g + -
White raisins – 30 g + -

How to make kvass with horseradish

Honey, raisins and horseradish are products literally packed to the brim with benefits. And it is thanks to them that our kvass becomes not just an excellent and tasty soft drink, but a real fortified drink.

First, let's prepare the crackers. We cut the bread into small pieces and bake them in the oven, or fry them in a frying pan until crusty.
Transfer the finished crackers into a glass, ceramic or enamel container, then pour 6 liters of boiling water and let it brew for 3-5 hours.
We filter the cooled wort and mix it with yeast (make sure that the temperature of the liquid is not above 40 o C), and also add granulated sugar. And leave until the yeast is activated.
As soon as the wort foams, add chopped horseradish and meadow honey to the future kvass, stir everything and leave for another 3 hours.

After the specified period, the kvass can be filtered and poured into small containers, into which several raisins should be thrown. The drink will ripen for a few more days in a cool room (cellar, underground), and only then it can be cooled in the refrigerator and used for its intended purpose.

Kvass with horseradish without yeast

According to professional kvass lovers, the most delicious drink is obtained from pure wort and starter culture without yeast. Well, let's listen to the opinion of experts and prepare traditional yeast-free kvass with an original spicy taste. Our step-by-step recipe will tell you how to do this.

Ingredients

Black rye bread - 500 g;
Chilled boiling water – 3.5 l;
Horseradish root - 150 g;
Buckwheat honey – 5 tbsp;
Granulated sugar – 80 g;
Fresh mint leaves – 10-20 g;
White raisins – 2 tbsp;

How to make kvass with horseradish

First, let's prepare the starter. Dry slices of Borodino bread in the oven until crisp and dark in color, then cool and place ½ of the crackers in a 0.7-liter glass container. Leave the remaining crackers for kvass.
We also pour 20 g of granulated sugar into the jar and fill it all with boiled water cooled to room temperature. Cover the jar with gauze and place it in a warm place to ferment for 48 hours. The result should be a cloudy liquid, sour in taste and pungent in smell.
Now you can prepare kvass. Pour all the starter into a three-liter glass container, add the remaining crackers, 40 g of sugar and fill it all with chilled boiling water up to the shoulders of the jar. Covering the neck of the jar with a gauze napkin, we leave the kvass to cook in a warm place for two days.
After the allotted time, we taste the drink. At this stage, it should already acquire sourness and a leavened aroma. Now you can add more sugar (20 g), honey, mint leaves and grated horseradish root (the more horseradish, the stronger the kvass).
In this form, we infuse the kvass for another half a day, then filter it through cheesecloth, pour it into plastic bottles, but not up to the neck, but up to the shoulders, and throw a handful of raisins into each bottle. Screw on the lids.
The kvass will remain warm until carbon dioxide begins to be released and the bottles harden, after which they can be placed in the refrigerator.

After cooling, kvass with horseradish is ready to invigorate you with its bubbly, sparkling taste.

A simple recipe for kvass made from horseradish and honey step by step with photos.
He knows how to perfectly quench thirst in the summer heat. In addition, kvass made from horseradish and honey will be an excellent base for everyone’s favorite okroshka. In any case, it’s worth trying at least once to appreciate it!
I am sharing with you a recipe for making kvass from horseradish and honey at home. From bread (I have Borodinsky) we make crackers in the oven. Pour boiling water over them for 3 hours, then filter and add yeast, let them ferment for 5-6 hours, add honey and horseradish + sugar (optional). Mix and bottle, adding millet and raisins. We store it in the refrigerator for two days... and enjoy the kvass! Good luck!
Number of servings: 4

National cuisine: Home kitchen
Type of dish: Drinks, Kvass
Recipe difficulty: Simple recipe

Preparation time: 18 minutes
Cooking time: 1 day 14 hours
Number of servings: 4 servings
Calorie Amount: 261 kilocalories
Occasion: Outdoors

Ingredients for 4 servings
Rye crackers - 800 grams
Water - 4 Liters
Fresh yeast - 20 grams
Honey - 100 grams
Horseradish - 100 grams (grated)
Raisins - 50 Grams
Millet - 50 grams
Sugar - 2 tbsp. spoons

Step by step
Prepare crackers from the bread in the oven, this usually takes 20-30 minutes. Then put the crackers in a saucepan and pour boiling water over them.
After 3 hours, strain the infusion through cheesecloth and add yeast, leave for 5-6 hours for fermentation to begin. Then heat it up a little and add honey and horseradish.
By the way, you can make kvass without sugar, but I added a little. This is not for everyone.
Pour the kvass into bottles, adding a few raisins and a pinch of washed millet. Seal the bottles and store them in the refrigerator in a horizontal position. In 2 days the kvass is ready!
Before use, you can strain the kvass again. Bon appetit!