Kvass from birch sap instant. Recipe for kvass with raisins at home

If you like to drink soft drinks in hot weather, you will surely like birch kvass. In the absence of an allergy to pollen, this product will become a useful component of your diet, because it contains many vitamins, salts and trace elements. The drink gives a slight diuretic effect, improves the functioning of the liver, digestive and biliary systems, and removes harmful substances from the body. Let's learn the simplest recipes for making birch kvass.

How to collect birch sap for kvass

When the quality of a store product is in doubt, there is nothing better than going out into the countryside with a sharp knife and handy utensils. But remember: a birch tear can only be taken from old trees and in areas remote from dusty roads and large settlements. In addition, it is necessary to go to the forest in the morning to get birch sap for kvass, because at night its flow slows down.

When choosing a tree, pay attention to a plant with a circumference of about 25 cm. To extract a useful elixir, cut the trunk at a height of 0.5 m from the ground and attach a groove to the recess. As soon as a sufficient amount of juice has accumulated, cover the incision with earth or moss.

Recipes for making kvass from birch sap

It is customary to cook birch kvass with the addition of bread and various aromatic ingredients (mint, orange, honey, raisins). The classic recipe for kvass on birch sap involves mixing natural nectar with raisins.

• Dry raisins - 50 pcs;
• Sugar - 0.5 kg;
• Natural juice - 10 liters.

Rinse and dry the raisins, strain the nectar. Following the recipe, add sugar and raisins to the juice and wait for the sugar to dissolve completely. Cover the container with a thick towel and transfer to a room with an air temperature of no higher than 22 ° C. After 3 days, carefully filter the drink and bottle it.

With large dark raisins

There is no sugar in this recipe. Take 25 units of large dark raisins, wash and dry. Strain 3 liters of juice and mix the ingredients in a sourdough container. The drink should ferment for 3 months in a sealed container and in a cool room.

with barley

Products:

• Barley - 3 tbsp;
• Sugar - 2 tbsp;
• Rye crackers - 150 g;
• Birch elixir - 3 l;
• Dry yeast - hook with the tip of a teaspoon.

Combine all the ingredients in a 3-liter jar and let them sour for 2 to 3 days. Strain the liquid and drink with pleasure.

with orange

If you decide to make kvass from birch sap and orange, you will get a tasty and healthy treat that will help wean the kids from store-bought not always healthy drinks.

You will need:

• Yeast - 10 g;
• Raisins - a pinch;
• Orange - 1 fruit;
• Sugar - 250 g;
• Melissa and mint - a few branches;
• Liquid natural product - 2.5 l.

Process the ingredients according to the recipe:

1. Divide the orange into segments;
2. Pound the yeast in a small amount of sugar and place in a bottle;
3. Throw orange slices, lemon balm and mint into the jar;
4. Fill everything with nectar.

After 2 days, pour kvass from birch sap with the addition of aromatic products into half-liter bottles and pour into each raisin. Put the container in the refrigerator, wait 1 day and enjoy.

On honey

Kvass, obtained from birch sap and honey, is an excellent antibacterial and prophylactic against colds. The recipes for its preparation include the following products:

• Raisins - 3 berries;
• Lemons - three medium fruits;
• Liquid honey - 30 - 40 g;
• "Live" yeast - a pack of 50 g;
• Forest birch sap - 10 liters.

Strain the nectar over a large container and pour in the juice squeezed from the lemons. Pour raisins and yeast, add honey. Mix thoroughly and pour into bottles. Seal the container and take it to a cold place for 3 to 4 days.

With dried fruits

Consider how to make kvass from birch sap and dried fruits. Wash and dry raisins and dried. Combine all the ingredients in one container and infuse in warm conditions for 3-4 days. Stir the drink from time to time. Once it stops fermenting, bottle it.

Kvass from coffee beans, birch sap and bread

If you like ordinary bread kvass, for a change, you can prepare a variant with bread and coffee beans on birch sap. It is more useful, because it additionally contains raisins.

What you will need:

• A handful of raisins.
• Sugar - 100 g.
• 2 - 3 slices of stale Borodino bread.
• Birch elixir - 2.5 l.
• Coffee beans (in terms of quantity, focus on raisins).

Fry coffee without oil in a pan, dry the bread in the oven, rinse and dry the raisins. Dump all ingredients into a 3 liter bottle and fill with juice. Put a rubber glove over the jar and pierce with a needle. Reception will make it easier to understand if the drink is fermenting. Put the kvass in heat for 2-3 days and wait until the air stops flowing into the glove. Strain the liquid and keep in the refrigerator for 3 days. Now the product is ready for use.

Found an error? Select it and click Shift+Enter or

Starting from early spring, there is a unique opportunity to collect birch sap, which is a storehouse of useful substances. It can be drunk diluted, canned for the winter in bottles or prepared as miraculous kvass.

By the way, it is the fermentation process that does not destroy the healing properties of the juice. But first you need to properly assemble it.

There are special rules for this:

1. Birch should not be young.
2. Collection is from early morning until evening.
3. The minimum circumference of the trunk should be 25 cm.
4. An incision in the trunk is made at a height of 50 cm - this is the minimum.
5. After collecting the juice, the recess is necessarily smeared (with moss, mud, etc.).

How to make birch kvass from birch sap at home?

Lots of recipes. They depend on the components used. They have different taste characteristics, so choose the recipe that suits your taste.

Recipe without yeast

Yeast-free kvass perfectly quenches thirst and has no extra calories.

To make kvass without yeast, you will need:

• birch sap in the amount of 2 liters;
• wheat grains - about 30 grams;
• raisins - 20 pieces.

Cooking process. Pour the juice into a 3-liter glass jar, add raisins and wheat grains. Be sure to cover with a plastic lid and set aside in a cool place. The drink is considered completely ready for the 3rd day.

How to make delicious birch kvass with raisins?

Recipe number 1. For the preparation of any kvass drink, it is customary to use raisins, as it accelerates the rate of fermentation.

The classic recipe involves the use of ingredients:

• birch sap - 5 liters;
• sugar - 250 grams;
• raisins from white grapes - 25 pieces.

Cooking process. Wash and dry the raisins thoroughly, strain the juice through 2-3 layers of gauze. Combine sugar with juice and dissolve it, then add raisins. Cover the container with gauze and leave to ferment for three days. The room should be at normal room temperature. Before drinking the drink, it is additionally filtered.

Recipe number 2. This recipe is based on the use of dark raisins. If the first method involves the fermentation process of only 3 days, then this method is 3 months. Sometimes this is necessary, since birch liquid without canning cannot be stored for a long time. And during conservation, useful substances are destroyed.

Cooking process. Take about 3 liters of pure juice and about 25 dark raisins. As in the previous case, wash the raisins, strain the juice. The resulting sourdough is corked and set aside for 3 months in a cool room.

How to make kvass with birch sap bread?

Recipe number 1. Especially for lovers of ordinary kvass, a recipe for birch sap with bread was developed. Unlike a simple bread drink, birch is more useful.

You will need:

• birch sap - 2.5 liters;
• black (Borodino) bread - 200 grams;
• granulated sugar - 75-80 grams.

Cooking process. Pour the birch liquid into a saucepan (necessarily enameled), add granulated sugar and bring to a low boil. After that, put the bread toasted in the oven, cut into small pieces. Cover the pan with a lid and leave for two days in the room.

ATTENTION! Boiling sourdough is prohibited! If you want to achieve a darker shade of birch kvass, you need to brown the bread as much as possible.

Recipe number 2. This method of fermentation will allow you to diversify the taste of the finished liquid. You need:

• birch sap - 5 liters;
• sugar - 200 grams;
• black bread - 350-400 grams;
• some raisins;
• the same number of whole coffee beans.

Cooking process. Coffee beans and bread are roasted separately in the oven cabinet or in a frying pan. Raisins are washed and dried. Combine all ingredients and pour strained birch sap. It is advisable to pour the starter into a glass jar, since it will be necessary to put on a rubber glove on the neck, which is first pierced with a needle. Leave the container in a warm room for fermentation for about 2-3 days. When the drink begins to ferment normally, the glove will become inflated. You can also determine the readiness of birch kvass by the glove - it should be blown away. Strain the finished drink and wait 1-2 days for tincture in the cold.

Recipe for sweet kvass from birch sap with dried fruits

Kvass with dried fruits turns out to be very fortified. You can add any drying, prunes, dried apricots and, of course, raisins to it.

You will need:

• birch sap - 2.5 liters;
• raisins - 150 grams;
• dried fruits to taste;
• to soften, you can add candy with barberry.

Cooking process. Wash and dry dried fruits. Combine all ingredients and pour strained juice. Cover the container with gauze and set aside for fermentation for a maximum of 4 days. The sourdough must be stirred a couple of times a day.

How can you make kvass with barley from birch sap?

Barley birch kvass tastes similar to a yeast drink, but it does not have extra calories.

You need:

• juice - 1.5 liters;
• barley - 50 grams.

Cooking process. Cool the strained juice and combine with roasted barley. Leave warm for 4 days, stirring the sourdough from time to time.

IMPORTANT! Not only the tone of kvass, but also the taste depends on the degree of roasting of the grains. So, for gentle notes of the drink, fry the grains to a slightly golden tone; to give bitterness - to a dark color. For convenience, barley can be placed in a piece of gauze and dipped in liquid.

Recipe for birch kvass with drying

Kvass with drying has a delicate refreshing taste.

You need:

• birch sap - 2.5 liters;
• raisins - 150 grams;
• drying: apples, pears, apricots, rose hips, lemon balm or mint, a little barley.

Cooking process. Combine all components in a glass container. Cover the jar with a plastic lid. Set aside for 4-5 days in a cool place.

Basic rules for preparing birch kvass

To make birch kvass perfect, you need to follow the basic rules:

1. For faster fermentation, a little more sugar is added than in the recipe.
2. Juice must be used exclusively freshly harvested.
3. Be sure to strain the juice through a very small strainer or gauze, which must be folded in several layers.
4. Dishes for fermentation can be used glass, wood and enameled.
5. Substitute a plate under the container with fermented kvass, as the drink may overflow.
6. Ready kvass is desirable to use for 5 days. Otherwise, it becomes very sour.
7. Remember that by pouring kvass into a plastic bottle, it undergoes even more gas formation. Therefore, unscrew the cap slowly.

Birch kvass is a healing balm for the body

Birch kvass is a healing balm for the whole body. Its beneficial properties are legendary.

Kvass is a favorite drink of many Russians. It was drunk before in Rus' by everyone and everywhere. And how to cook it, they knew in every hut and in any wealthy home.

The experience of many years (and later the research of scientists) showed that this drink helped to maintain good physical health for our ancestors. For all heavy peasant work (plowing, mowing, logging), there was always a place in the tueska with food for kvass, which helped to restore strength and relieve fatigue during a short rest.

There are a lot of recipes for making kvass. Along with the most common simple (vital) kvass, most often made from barley or rye malt, the drink was also prepared from honey, berries, fruits and vegetables. And such varieties were called berry, fruit, honey, etc.

In places where birch forests grow, birch kvass was most often drunk, to which dried fruits, rhubarb and fruits were added as fermentation raw materials during cooking. And for the aroma - odorous herbs, honey, and sometimes berries and vegetables.

To prepare birch kvass, first of all, you need its main ingredient - fresh birch sap, which can be collected only in early spring. It is during the swelling of the buds that life-giving moisture appears on birch trees, rich in amino acids and vitamins - “birch drops”.

In the juice that birch gives us, there are a lot of useful and extremely necessary substances after a long winter: these are enzymes and sugars, organic acids, calcium, magnesium and iron salts, trace elements. Birch sap helps renew blood, cleanses the body of unnecessary harmful substances, and restores the body after cold weather. This nutritious and delicious drink is good for everyone.

One disadvantage is that it can only be obtained once a year. And fresh, it is stored for a very short time. But people have learned to preserve it, preserving the beneficial properties of the juice for a long time, and to prepare kvass from it.

But in order to properly make a healing drink based on a slightly sweet, light, not having a pronounced taste and smell of the liquid secreted by birch, you need to be able to collect birch sap correctly:

• trees with a circumference of 25 cm are best suited for collecting juice (thicker trees are more difficult to make cuts);
• you need to go for juice in the morning (by the evening it almost stops flowing);
• choose a place for collection away from large settlements and highways (so that harmful substances do not end up in the product);
• after collecting juice from a suitable tree, seal the incision with moss, garden pitch or mud.

Read also: Coffee with honey: useful properties and recipes

It is not difficult to make kvass from the collected birch sap. To do this, you need to prepare raw materials. After collecting the juice, it must be filtered and boiled for a short time so that part of the liquid evaporates. After cooling the juice and combine the main components with it, adding the ingredients according to the recipe. It can be yeast, raisins, honey, sugar, lemon, medicinal herbs and berry juices. After that, leave for fermentation (its duration is from a day to several weeks). After fermentation, kvass must be filtered, poured and cooled.

• Do not use aluminum utensils for making kvass, as well as utensils made from most types of plastic.
• It is not recommended to shake and move the container with kvass, so as not to interrupt the fermentation process.
• Kvass based on birch sap can be with or without yeast, on malt or specially prepared starter cultures. It is undesirable to overdo it with yeast. The natural ingredients used in kvass, when combined after a certain period of time, begin to ferment naturally. And a small amount of yeast gives an additional incentive for fermentation. If this process is very slow, their number can be slightly increased. Prunes, raisins and dried fruits can be used as natural fermentation stimulants and for a better taste and color of the drink.
• The aroma and sweetness of kvass from birch sap can be given by honey. With such an additive, the drink will turn out not only tastier and more aromatic, but also a lot of useful properties will increase. Honey can be added to bottles before bottling. If the fermentation process is not over yet, honey can make it more active. In this case, open the bottles with caution. Honey can also be added immediately before use.
• Many kvass recipes involve the use of raisins in order to make the yeast-free birch kvass more carbonated and give it a bright and completely new taste. Experienced masters of kvass do not recommend washing dried grapes before preparing a drink so as not to remove substances necessary for the fermentation process from their surface.

Original and traditional recipes for kvass on birch sap

To prepare real kvass according to one of the old recipes, it will take a lot of time and effort, because the procedure for preparing wort from grain in compliance with all processes is long and laborious.

Read also: Hot Toddy - a warming drink with honey

In the old days (and the age of kvass is more than 1000 years), in order to make a drink, it was first necessary to crush the grain, make dough from it, heat it with red-hot stones in clay vessels, and only then dilute the resulting mass with water, which was used for fermentation.

These days, this can be done much faster and easier. Fruit juice lovers can recommend making homemade kvass with honey from birch sap. There are many recipes for such kvass. We will get acquainted today with some of them, which every housewife can master.

Homemade honey kvass from birch sap

This kvass is prepared from birch sap (10 liters) with the addition of yeast (50 grams, preferably fresh), 30 grams of honey and a handful of raisins (at the rate of 2-3 raisins per liter). Having dissolved the ingredients in the juice, the drink is placed in a cool place for two weeks for fermentation.

Ready kvass can be drunk for one or two months without fear that it will go bad.

Classic recipe for birch kvass with honey

• Birch sap - 10 liters
• Raisins - (based on - 3 pieces per liter)
• Lemon - 3-4 pcs.
• Pressed yeast - 50 g (based on the calculation - 25 grams per 5 liters of juice)
• Honey - 200 g

The drink is based on yeast fermentation. Boil the pre-strained birch sap for a little (no more than a minute) to remove excess water. Squeeze lemon juice into chilled birch sap, add raisins, honey and yeast, having previously dissolved them in warm water. In heat, the mixture should ferment for 2-3 days. After that, pouring and cooling, you can enjoy a drink with a pleasant sour taste for a long time.

Birch kvass with honey without yeast

• Honey - 1 tbsp. l.
• Bread sourdough - 2 tbsp. l.
• Birch sap - 3 liters

To prepare such kvass, yeast is not needed. Add honey and sourdough to birch sap, mixing thoroughly until honey is completely dissolved. And leave to brew for 3-4 days. Further, adding a few raisins when bottling, we leave to reach two weeks.

Kvass from birch sap with rye croutons and honey

• Oven-dried rye croutons - 600-700 g
• Birch sap - 10 l
• Honey - 2 cups (or sugar)

Pour crackers with birch sap and stir occasionally for two hours. Add honey, a little orange peel and 1 tablespoon of bread sourdough to the resulting base for kvass. Kvass is prepared for about 4 days.

Birch sap has gained wide popularity due to its rich chemical and biological composition. In addition, such a drink brings great benefits to the body.

But you can drink it in its pure form only for a limited period of time, but on its basis you can prepare very tasty, refreshing, and most importantly healthy kvass.

Even our ancestors noticed that birch sap, fermented in wooden barrels, significantly increased efficiency and perfectly quenched thirst and hunger.

There are several different options for making kvass based on birch sap.

All of them are united by two traditional factors:

1. The freshly harvested sap of this tree.
2. Wooden barrels for fermentation and direct preparation of the drink itself.

In modern conditions, it is not always possible to use a container made of real wood for making a drink, so you can replace it with a glass jar or an enamel pan.

with raisins

This is one of the oldest recipes. The finished drink has a pronounced taste of birch sap. It perfectly quenches thirst and helps to quickly restore strength after heavy intense exercise.

For cooking you will need:

• 5 liters of birch nectar;
• 250 g of granulated sugar;
• 50 g dark raisins.

Important! It is not recommended to wash raisins before use. It is he who will act as yeast, since on the surface of unwashed dried berries, there are all the necessary bacteria.

Cooking process:

1. Heat the juice to a temperature of 40 degrees.
2. Add sugar to it and mix thoroughly until all its particles are completely dissolved.
3. Pour the syrup into a fermentation container.
4. Add raisins to liquid and mix well.
5. Cover the container with a cloth and put in a warm place for three days for fermentation.
6. Pour the drink into bottles and refrigerate for another three days. After that, kvass is considered ready for use.

Reference! The finished drink prepared on the basis of birch nectar should be stored in a hermetically sealed container in a cool place. In this case, the guaranteed shelf life is 20 weeks.

Watch a video that tells how to make birch sap kvass with raisins and dried fruits:

with barley

Another old version of the preparation of tasty and healthy kvass. It uses a minimum of products, and the end result will pleasantly surprise and please you with taste and aroma.

Cooking Ingredients:

• freshly picked birch sap - 6 l;
• dry barley - 200 g.

A non-alcoholic drink prepared according to this recipe is very similar in color and aroma to ordinary bread kvass. It can be stored in hermetically sealed bottles in a cold place for up to 7 months.

Preparing kvass from birch nectar is very simple:

1. The liquid must be carefully filtered through several layers of gauze.
2. Sort through the barley and remove damaged or empty kernels.
3. Pour the grain into a suitable container.
4. Heat the juice over low heat to 65 degrees and pour over the barley.
5. The container is covered with a cloth and cleaned in a dark and warm place for 4 days. Then kvass is filtered and cooled.

Reference! It is recommended to enhance the taste of the finished drink and to color it in a pleasant brown color, roast the grains in a dry frying pan until golden brown. It should be borne in mind that if the barley is not separated from the husk, the finished kvass will have a slight bitterness in the aftertaste.

The video shows how to properly prepare birch kvass with barley, oats and wheat:

With bread

Another option for making delicious and refreshing kvass is with bread.

Method 1. Antique

Cooking Ingredients:

• birch sap 2 l;
• 3 crusts of rye bread;
• 150 g of granulated sugar;
• 50 g raisins.

This recipe appeared several centuries ago.

Preparing kvass is very simple:

1. It is necessary to carefully strain the birch sap.
2. Put scalded and dried raisins in a jar.
3. Add granulated sugar and bread crusts to the container.
4. Heat the juice to a temperature of 40 degrees and pour the contents of the container with it.
5. Mix everything thoroughly and remove for fermentation for two days in a warm place.

Ready kvass, strain and bottle. It is ready to use immediately after cooling in the refrigerator.

Method 2. Refreshing

Cooking Ingredients:

• 5 liters of birch nectar;
• 250 g of granulated sugar;
• 15 pcs. raisins;
• 450 g of rye bread;
• 50 g fresh mint leaves;
• 250 g barley.

Reference! The finished drink has a pleasant, invigorating and refreshing taste. It is best to use it for consumption in its pure form.

The more chilled it is, the more pleasant it is to drink.

The cooking process consists of the following steps:

1. Cut the bread into small cubes with a side of about one and a half centimeters and dry in the oven until crusty. The main thing is that the crackers do not burn.
2. In a thick-walled frying pan, preferably in a cast-iron pan, melt the sugar and boil it until a caramel shade is obtained. No need to add water!
3. In a similar container, it is necessary to fry the barley grains until golden brown.
4. Strain birch sap through cheesecloth and pour into a large saucepan.
5. Boil the nectar for a couple of minutes on a slow fire, then remove the container from the stove.
6. Finely chop the mint leaves and add them to the bowl of hot juice.
7. Pour all other ingredients into the liquid, mix well and leave for half an hour. during this time, the granulated sugar will completely dissolve, and the crackers will soften.
8. Pour the liquid into a glass jar and put on a glove with a small hole in the finger.
9. Leave for three days at room temperature.
10. Pour the finished kvass into bottles, adding three raisins to each liter of the finished drink.
11. Cool kvass for 24 hours in a refrigerator.

Important! Kvass based on birch sap prepared according to any of these recipes should not be stored in plastic bottles. Ordinary glass jars are best suited for storage, which can be hermetically sealed with tight nylon lids.

The video describes the technology for making kvass from birch sap with bread:

How to drink?

Birch kvass contains all the same useful properties as the juice of this tree. Despite its apparent benefits, this soft drink should be consumed in limited quantities, and not all people can use it.

Reference! Birch kvass has a powerful diuretic effect, so it should be drunk in limited quantities for people with diseases of the urinary system, as well as for those people who suffer from urolithiasis.

This drink should be consumed in accordance with the following recommendations:

1. If kvass is used for the first time, then a single dose should not exceed 100 ml. At the same time, on the first day it is allowed to drink no more than 250 ml of this drink.
2. If this drink is used as a basis for making cold soups, then it must be diluted with purified water in a 1: 1 ratio.
3. Even if this healthy soft drink is well tolerated, it should not be consumed more than 1 liter per day. At the same time, it is better to divide the daily volume of kvass into several equal portions.
4. It is best to drink such a liquid after eating, especially for those people who have increased stomach acidity and diseases such as ulcers or gastritis.

Attention! For children under 10 years old, it is better not to give birch kvass at all. Most pediatricians say that it is best to include this drink in the diet no earlier than at the age of 12. At the same time, you can drink kvass 150 ml once a day, no more than three times a week.

Properly prepared birch sap is a real benefit for the body, but only if it is properly consumed, stored and prepared.

Particular attention should be paid to the main ingredient - birch sap:

1. Nectar collection is best done away from urban settlements.
2. It is necessary to collect sap from trees in early spring, it is at this time that it contains the maximum concentration of nutrients.
3. Birches are suitable for collection, at least two years old and with a trunk diameter of at least 25 cm.

Important! The collected nectar is recommended to stand for 3-5 hours before further use, and then carefully filtered through several layers of gauze.

Only birch kvass, prepared with all these recommendations in mind, can be considered a real healthy product.

Each of us drinks refreshing drinks in summer. Without them, it is very difficult to survive the sultry heat. Someone drinks soda, lemonade, and someone chilled tea. Everyone has their own tastes and preferences. But, what is the best and, perhaps, the most sought-after drink in the summer? Of course, this is kvass. It is being sold at every turn. This is due to the fact that it perfectly quenches thirst. Better than bread kvass can only be birch kvass. Many will be surprised because they have not heard of its existence. However, this natural drink has been used for many centuries. It remains only to figure out how to make birch kvass.

• performs the function of a diuretic;
• actively removes harmful substances from the body;
• positively affects human immunity;
• normalizes bowel function.

Birch kvass also carries a lot of useful properties. The complexity of preparing the drink is that before you make birch kvass, you need to collect real birch sap.

How to get birch sap?

In winter, during frosts, you should not even try to get juice. Nothing will come of it. In the spring, when the frosts are behind us, and the sun has melted the snow, you can safely go in search of birches. The optimal time for collecting juice is March-April, until the birch buds bloom. When collecting, do not touch very young birches. There will be little juice in them, but there is a high probability that the tree will die after that. The optimal thickness of the tree for collection will be a trunk diameter of 20 cm.
To determine whether there is currently juice in a birch, you need to insert an awl into the tree trunk about five centimeters. Then we take out the awl and look, if a drop of juice appears from the hole, then we proceed to the next step.

At a distance of half a meter from the ground, we make a hole in the tree trunk and insert a small groove into it, through which the juice will flow. I want to warn you right away that it is unnecessary to look for such a gutter in the store. It is made independently from any suitable materials. You can use a wide tube instead of a gutter.
We substitute clean dishes down. For example, a bucket, a cut plastic bottle, or any other container. Up to five liters of juice can be collected from one tree per day. You don’t need to collect a lot, optimally 3-5 liters, otherwise the tree may dry out.

Now, having collected birch sap, we turn to the issue of creating the kvass itself. There are a large number of recipes, but we will consider the best of them.

Recipe №1 Classic birch kvass

For the preparation of kvass according to this recipe, no foreign products are needed.
Such kvass will appeal to lovers of classic taste, without the admixture of additional flavors.
To implement it, we need three liters of birch sap and one hundred grams of barley.


Cooking process.
First you need to prepare birch sap. We filter it through a sieve with several layers of gauze in order to weed out all foreign objects. After that, pour the juice into a glass container and set to cool in the refrigerator.

We spread the grains of barley in a pan and put it on fire. You determine the frying time yourself. Overcooked grains will give kvass a bitter and tart taste. Slightly browned grains will give the drink a mild taste and a light golden color.

Pour the grains into gauze and tie. You should get a small bag of barley grains.
We lower the bag with grains into birch sap and leave it for four days in a warm place. During this time, kvass must be periodically stirred so that it is better infused. After the specified period, the drink should acquire a color characteristic of kvass.
It remains only to strain, pour the finished kvass into bottles and put it in the refrigerator.

Recipe №2 Kvass with fruits

Such kvass will have a sweet fruity taste. In order to prepare this unusual drink, you will need two and a half liters of birch sap and one hundred and fifty grams of dried fruits. Which dried fruits to use, decide for yourself, based solely on your taste.


Cooking process.
We filter the juice and clean it from pieces of bark and other foreign objects. After that, we wash the dried fruits very carefully under running water. Dried fruits do not need to be soaked.
We put clean dried fruits in a three-liter jar and pour birch sap. We wrap the top of the jar with gauze, previously folded in several layers.
We keep the jar in a warm place for three days, after which we filter the finished product and bottle it.

Recipe №3 Birch kvass with honey

This is one of the best recipes ever. The resulting kvass will be very tasty and fragrant. This will take very little time to cook. To treat yourself to such an exquisite drink, we need:

• five liters of fresh birch sap,
• ten grams of yeast
• one lemon,
• one hundred grams of honey

Cooking process.
Pour the yeast with a little water and wait until it dissolves. You can stir with a spoon to speed up the process. After that, add honey and squeeze the lemon juice. Mix everything thoroughly.

Pour the resulting mass with birch sap and close the jar with a tight lid. After that, kvass should ferment in a warm place for several days. The degree of readiness can be determined by taste. Cooking time depends on the temperature in the room.

Recipe No. 4 Bread kvass on birch sap

Bread kvass is familiar to everyone since early childhood, but bread kvass on birch sap will reveal a new taste of a long-familiar drink. To prepare it, you need to stock up on the following products in advance:
three liters of birch sap,
one gram of dry yeast,
three hundred grams of rye crackers
one and a half tablespoons of granulated sugar.

Cooking process.

Carefully filter the juice through several layers of gauze, then pour it into the pan. Pour sugar into it and mix well until completely dissolved.
After that, bring the juice to a boil and immediately remove it from the stove.
After that, add yeast and pour rye crackers. If you like a milder taste, then yeast can be omitted from the recipe. It's a matter of taste.
Cover the pan with a lid and store in a warm place for forty-eight hours. At the end of the term, kvass must be filtered from bread crumbs, bottled and put in the refrigerator.

Recipe №5 Birch kvass with orange

This drink with the addition of citrus fruits will be an excellent thirst quencher in hot summer weather. Perhaps this is the most unusual of the presented recipes. From the products we need:

• two and a half liters of fresh birch sap,
• one ripe orange
• one glass of granulated sugar,
• a bunch of mint, a bunch of lemon balm, ten grams of yeast.

Cooking process.

First of all, wash, peel and cut the orange into slices. We put the slices in a jar, then yeast and sugar. Sprinkle mint on top and fold the melisa.
Pour birch sap into a jar and mix everything thoroughly. After that, we remove the jar in a warm place. After two days, we begin to check the degree of readiness. The rate of fermentation depends on the room temperature.
The finished product remains to strain, pour into containers and add a little raisins. You can store such kvass only in the refrigerator.

As we can see, making kvass from birch sap is quite simple. It remains only to find out a few recommendations that will save you from elementary mistakes.

1. Before making birch kvass, be sure to strain the birch sap through several layers of gauze. Unstrained juice will not only affect the taste of kvass, but also the quality of the final product.
2. You need to collect birch sap yourself, as you can buy a low-quality and diluted product with preservatives. In the worst case, they may sell sweetened water instead of juice. Therefore, it is better to collect birch sap yourself, and at the same time take a walk through the forest and breathe fresh air.
3. Kvass should ferment in a glass container; plastic bottles are not suitable for this purpose.
4. The shelf life of the finished kvass is five days. Therefore, you need to make as much kvass as you can drink during this time. It will be very disappointing if the drink disappears and you have to pour it out.
5. Ready kvass should be stored exclusively in the refrigerator.
6. During fermentation, kvass should be in a warm room. Therefore, you can not clean the leaven in a cold cellar or pantry.
7. The most useful will be kvass with honey, as there is the highest concentration of vitamins and other necessary substances.
8. Despite all its healing and beneficial properties, the abuse of kvass can adversely affect human health. In everything you need to know the measure.

All these tips will help to make a very tasty and healthy birch kvass. The cooking process is very simple and does not require special skills. Once you try birch kvass, you will be amazed by its unique taste and it will become your favorite drink.