Proven recipes for natural bread kvass. How to cook at home? How to make kvass at home from bread without yeast

- an original Russian drink, which was drunk by the great-grandfathers of our great-grandfathers. The tradition of making and consuming kvass has been preserved to this day, but the recipe has not undergone any changes - why improve something that is perfect?

It is homemade kvass made from black bread that perfectly quenches thirst in the heat, lifts your mood, and improves your appetite.

From this article you will learn how to prepare bread kvass at home, get acquainted with various options preparing this drink, and also learn the recipe for kvass from rye bread, adhering to which you can ensure a constant celebration of taste and life on home desk. And most importantly, all the recipes are simple, you just have to tune in to a positive mood. So, let's go!

Before starting the actual production of this divine drink, it wouldn’t hurt us to find out how kvass is useful. And the benefits of drinking this drink really do not raise any questions - our ancestors actively consumed it to combat vitamin deficiency and an extreme form of manifestation of a lack of vitamin C in the body - scurvy.

In addition to the mentioned vitamin C, kvass contains:

Organic amino acids, which are the building blocks of protein.
The entire group of vitamins B, E and PP, vitamin A.
Useful elements are copper, iron, phosphorus and calcium.

It is also rich in carbohydrates, the main source of energy. That is why you can easily “get enough” of kvass, if, of course, you consume a sufficient amount of this energetically valuable drink.

Thanks to such a chic composition, kvass helps our digestive system cope with heavy foods, helps establish water-salt balance and strengthens the immune system. Agree, quite a rich list useful qualities, for which it’s worth learning how to make kvass on bread.

How to do it at home?

Let’s make a reservation that all of the above is true only if we ourselves prepare kvass from bread at home.

Drinks sold in stores are rather rich in preservatives and other joys of the chemical industry, which, although they allow the liquid to be stored for a long time, completely kill all useful qualities.

And the recipe for homemade kvass has nothing in common with the processes occurring in factories for the production of “industrial” kvass.

Recipe for black bread with yeast

To prepare homemade kvass from black bread according to the classic recipe, we will need:

half a kilo of black bread;
five liters of water;
250 grams of sugar;
20 grams of pressed or 5 grams of dry yeast.

And here - detailed recipe bread kvass with these ingredients:

Cut the black bread into small pieces, dry in the oven until a small golden brown crust. It is important not to overdo it and not end up with a black crust.
Pour boiled water cooled to 30 degrees into the container in which fermentation will take place.
Add crackers to the water.
Cover the fermentation container with gauze and place the wort in a dark place for about 24 hours.
After a day, the wort is ready for filtration. It is necessary to squeeze out the crackers, filter the liquid, and transfer it to a clean container.
To start the fermentation process, add 200 grams of sugar and diluted yeast.
Cover the container with the wort with a lid, making sure to leave a gap for the release of carbon dioxide produced during the fermentation process. We direct it to a dark place for 14-15 hours, room temperature.
Strain the resulting drink.
Add another 50 grams of sugar and mix.
The drink is almost ready. All that remains is to pour it into bottles, seal it tightly and let it rest for a few more hours.

This recipe for bread kvass is so simple that even a child can repeat the procedure. Meanwhile, even this simple recipe you can speed it up a bit and get homemade kvass of excellent quality from rye bread even faster. To do this, you need to pour boiling water over the crackers, let them cool, and immediately after that add yeast and sugar.

This recipe can be used to prepare kvass from white bread , but it is black bread that will give the classic unforgettable taste.

Recipe "Boyarsky"

Ingredients for making kvass according to this recipe:

A kilogram of black bread.
Five liters of water.
300 grams of sugar.
A glass of wheat flour.
Yeast (30 grams pressed or 7 grams dry).
A few mint leaves.

To prepare kvass according to this recipe, we will need to prepare it first. Don’t be afraid of this scary unfamiliar word, everything is extremely simple - just pour 30 grams of pressed (or 7 grams of dry) yeast with a glass of boiling water, add 50 grams of sugar and a glass of any type of wheat flour. We send the resulting mixture to a warm place where the starter will “reach” for at least an hour or two.

While the starter is preparing, pour boiling water over the black crackers, add 250 grams of sugar and leave to cool. Mix the cooled liquid with the starter, add mint leaves and let it ferment. The fermentation period this time is about a day.

After 24 hours, the drink must be filtered, bottled, added a pinch of sugar and placed in the refrigerator. Congratulations, now you know how to make bread kvass with an interesting taste!

There are many ways to make homemade kvass with, as they say, a twist. In our case, the word “zest” is used, among other things, in the literal sense. The fact is that by adding raisins during fermentation, you can achieve a significantly higher strength of the finished product, if, of course, there is such a task.

Personally, I don’t see the point of making this drink - it will lose the quality that I see as its main advantage - ease of use in hot weather and the rapid quenching of thirst that accompanies the consumption of cold kvass. But, of course, no one forbids you to experiment.

How to cook without yeast?

There is also a recipe for making bread kvass without yeast. In this case, on the contrary, the drink will turn out even lighter than usual. In addition, it will be significantly lower in calories, which will certainly appeal to people who avoid drinking high-calorie drinks due to the threat of excess weight.

In order to prepare bread kvass without yeast, follow several simple procedures:

Cut 500 grams of black bread into slices and dry.
Boil 5 liters of water, add 250 grams of sugar and crackers to it, stir thoroughly.
Cool the resulting brew to 22 degrees Celsius, pour into fermentation tank, not forgetting to leave part of the volume to carbon dioxide.
Add 50 grams of unwashed raisins. It is important to use unwashed dried berries, since it is on the surface of the raisins that bacteria live that will help us with fermentation. Transfer the jar to a dark place whose temperature is about 20 degrees.
After a couple of days of fermentation, filter the kvass and add 50 grams of sugar.
Pour into bottles, after adding a few raisins to each, move the hermetically sealed bottles to a dark place for 10-12 hours. To cool, place the bottles in a cool place. When the drink has cooled to 8-11 degrees, you can start drinking!

Homemade bread kvass prepared according to this recipe will be quite carbonated, but not very strong. If the goal is to get the finished product faster, it is better to follow the classic recipe, according to which kvass is prepared at home from rye bread with the addition of yeast. Classic recipe will allow you to get finished product per day.

Congratulations, from this article you learned how to make kvass from bread at home, and also got acquainted with a number of techniques that allow you to give the drink an unusual aroma, understood how to make it stronger or lighter, learned about the new role of raisins, which was probably mentioned before Everything, we didn’t think about it.

We wish you good luck, sincerely hoping that the article was useful, and that the homemade bread kvass you personally prepared will delight not only you, but also your loved ones!

In hot weather, real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. This one is also delicious natural drink easy to prepare at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.

General tips:

You can make kvass from any type of bread, but the most best drinks are obtained from black rye loaves without the addition of caraway seeds, dill, etc.;
use only glass, plastic or enamel containers;
prepare breadcrumbs for kvass without oil and spices;
During fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide to high blood pressure the bottles didn't break.

Kvass from bread with yeast

A simple classic option.

Ingredients:

rye bread – 0.5 kg;
water – 5 liters;
sugar – 250 grams;
pressed yeast - 20 grams (or 5 grams of dry).

Lovers of sweet drinks can increase the amount of sugar added at the eighth stage by 2-3 times.

1. Slice the bread small pieces and fry in the oven until golden brown. The more dried the bread is, the more bitterness is felt in the kvass and the darker the color, but you should not overdry it.

2. Boil water, then cool to room temperature and pour into a fermentation container.

3. Add crackers, cover the neck of the container with gauze and leave for 48 hours in a dark place at room temperature. If you need to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool to 25-30°C.

4. Dilute the yeast according to the instructions on the packet.

5. Filter the kvass wort through cheesecloth, squeezing the crackers well.

6. Pour the filtered wort into a fermentation container, add 200 grams of sugar and diluted yeast, mix well.

7. Loosely cover the container with a lid to carbon dioxide went outside unhindered, then put it in a dark place with a temperature of 18-25°C for 14-16 hours.

8. Pour the kvass into a storage container, for example, plastic bottles or jars, add the remaining 50 grams of sugar, stir. If you use several bottles, distribute the sugar evenly, it is needed to create carbon dioxide in the drink.

9. Seal the containers hermetically and place them in a dark place at room temperature for 4-5 hours.

10. Cool homemade bread kvass to a temperature of 8-11°C, transferring the bottles to the refrigerator or basement. This is necessary to stop the fermentation process. After 3-4 hours you can start tasting. Shelf life – up to 3 days.

Kvass with dry yeast

Bread kvass without yeast

A natural drink without the smell or taste of yeast. Raisins are used as a starter.

Ingredients:

black bread – 0.5 kg;
sugar – 300 grams;
water – 5 liters;
unwashed raisins – 50 grams.

1. Cut the bread into pieces and dry it in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.

2. Boil water, add crackers and 250 grams of sugar, stir.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation container, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter homemade kvass through cheesecloth, add 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Keep the drink for 8-12 hours in a dark, warm place to gain gas, then transfer it to the refrigerator or basement. After cooling the bread kvass to 8-11°C, you can proceed to tasting. Shelf life up to 4 days.

Kvass with raisins instead of yeast

ABOUT useful properties There are whole legends about kvass. Real kvass and metabolism in human body, inhibits pathogenic microflora. This drink increases performance, it is used to prevent vitamin deficiency, since kvass contains many microelements (magnesium, calcium, lactic acid and phosphorus), vitamins (groups B, E), and amino acids.

Kvass for treatment nervous system, cardiovascular diseases, hypertension, as well as to improve mood due to the presence of amino acids, calcium, magnesium and B vitamins in the drink. Bread kvass has eye diseases, improves and strengthens teeth, is often used in diets for weight loss, and helps the secretion of gastric juice. Kvass with the addition of beets has a choleretic effect, it restores liver cells and is used for arrhythmia.

Recipe for making real kvass

To make real homemade kvass, you will need the following ingredients:
- loaf (500-700 grams);
- a handful of raisins;
- 60 grams of yeast;
- a glass of granulated sugar;
- 8 liters of purified water.

The yeast must be fresh, and the bread for the wort must be rye. It is recommended to store kvass in cool place. The finished drink should be consumed two to three days before long-term storage it loses its taste and becomes sour.

Cut Borodino rye bread into slices, place on a baking sheet or frying pan and place in a heated oven to dry. The darker the crackers turn out, the darker the kvass. Be careful not to burn the bread, otherwise the drink will taste bitter. Take a big one enamel pan and pour 8 liters of pre-purified water into it, put it on fire, and boil. Place a glass of granulated sugar and fried crackers into the water and cool. As a result, the water should be slightly warm.

Scoop the cooled water from the pan into a bowl and dissolve the yeast in it. Then pour back into the pan, stir with a wooden spoon to distribute the yeast evenly. Tie the top of the pan with gauze or cloth and put it in a dark place for two days to ferment.

After time, strain the kvass through several layers of gauze; if desired, you can add a little more granulated sugar. Pour the sweetened and strained drink into three-liter jars, throw a small handful of raisins into each. Cover the jars with saucers and place in the refrigerator for a day.

The utensils for preparing kvass must be enamel or glass; an aluminum pan oxidizes, so you cannot cook wort in it.

A sediment should form at the bottom of the jar. Carefully pour the kvass through a strainer clean banks, try not to stir up the sediment while doing this. Place the raisins back into the kvass. Real

Kvass – traditional drink with a rich history going back centuries. IN Ancient Rus' it was cooked everywhere. Every housewife knew how to make kvass from bread at home.

Traditionally, kvass was obtained as a result of fermentation from malt and flour with the addition of honey, aromatic and useful herbs, vegetables, berries. Modern options There are many ways to prepare kvass - from time-pressured to leisurely, from classic recipes to innovative and exotic ones, for example, oat kvass.

In this article I will talk about popular methods of preparing popular Slavic drink and I'll bring you delicious ones step by step recipes.

History of kvass

The first mention of the miraculous and tasty drink dates back to the year 996 in ancient chronicles. The Grand Duke of the Kyiv and Novgorod lands Vladimir, under whom Christianity was established as the state religion, ordered that “food, honey and kvass” be distributed to people in honor of the national holiday.

More than a millennium has passed, but good old kvass has not lost its popularity. It has a healing and invigorating effect and a colossal number of beneficial properties, including:

improvement of metabolism;
restoration of water-salt balance;
positive influence on the heart and blood vessels.

Kvass is an excellent aid to the digestive process, as it contains carbon dioxide. It is rich in vitamins B and C. The yeast included in the composition strengthens hair and prevents the formation of acne.

Let's move on to the “main dish” of the article – recipes for real bread kvass. Note to housewives and men who love to cook.

Classic kvass made from black rye bread

Ingredients:

Water – 8 l,
Rye bread – 800 g,
Yeast – 50 g,
Sugar – 1.5 cups.

Preparation:

I cut the bread into thin slices and place it on a baking sheet. I turn on the oven for 20 minutes at 180 degrees. If necessary, I reduce the temperature. I make sure that the slices are dry and not burnt.
I put water on the stove and pour in sugar. After the water boils, add the prepared bread crumbs. I remove the pan from the stove and leave it alone for several hours. The kvass base should cool to a temperature slightly warmer than room temperature.
Add yeast to the cooled mixture. Mix thoroughly until completely dissolved.
I cover the wort with a towel and leave it for a day. Every other day I get kvass with a slight sweet and sour taste. For a richer and more pronounced taste, I let the wort brew for another day. I strain through multi-layer cheesecloth, pour into jars and leave to cool. Ready!

Video recipe

Recipe for kvass from bread without yeast

A simple recipe for your favorite kvass without any fuss with yeast or claims to originality.

Ingredients:

Sugar – 1 tablespoon,
Water – 3 l,
Rye bread – 400 g.

Preparation:

I take the bread and crumble it into a 3-liter jar to fill the bottom. I don’t dry it first.
I fill it with water at room temperature and add sugar.
I cover with a glass lid to allow the drink to breathe. I leave it to wander. The warmer the house, the faster kvass"It will come." 2-3 days are enough.

The resulting kvass can be used for okroshka and marinating meat. The grounds are applied several times. Before next cooking, don't forget to add bread and a little sugar.

A quick way to make kvass

Do you want to learn how to do homemade drink with pleasant sourness and a sweetish-caramel taste in half an hour? Follow the recipe.

Ingredients:

Water – 2.5 l,
Dry yeast - 2 teaspoons,
Citric acid – 1 small spoon,
Sugar – 200 g.

Preparation:

I take warm boiled water and pour it into a jar. I add citric acid and yeast. Mix slowly and thoroughly.
I'm cooking burnt sugar. I put it in a separate pan granulated sugar. I turn on medium heat. I wait until the sugar turns golden brown. It is very important not to overheat it. Otherwise, the drink will turn out bitter. Add 150 g to the brown mass cold water, I mix thoroughly.
I combine the sugar and the resulting mixture in a jar. I mix again.
I'm closing top part jars with a thick cloth (kitchen towel) and place in a warm place for half an hour. I pour it into containers and put it in the refrigerator to cool. That's all the wisdom!

How to make kvass from white bread and yeast

Main feature recipe - using a loaf of white bread. It will give the kvass an unusual golden hue.

Ingredients:

Water – 3 l,
Bread – 150-200 g,
Dry yeast for baking - half a teaspoon,
Sugar – 4 tablespoons,
Raisins – 30 g.

STEP-BY-STEP PREPARATION:

I'm cutting bread. I dry the slices in a preheated oven and pour them into a 3-liter jar.
Pour in water and leave for 30 minutes, letting the crackers soften. After half an hour I add sugar, yeast and raisins. I stir thoroughly.
Cover with a lid (loosely) and leave for 1-2 days. The richness of the taste of kvass and its sourness directly depend on the amount of time. Next, I filter and bottle it. I put it in the refrigerator for storage.

Cooking video

Kvass from bread for okroshka with mint

Ingredients:

Water – 2 l,
Borodino bread – 350 g,
Raisins – 50 g,
Mint - a small bunch.

Preparation:

I am preparing an infusion based on mint. I pour boiling water over the herb and let it brew.
I cut the loaf into small cubes and throw it into a jar. I thoroughly wash the raisins, dry them and add them to the bread. I'm pouring herbal infusion and add boiled water to the jar. I close the lid.
I leave it in a warm place for a day. Next, I pour it into a bottle, carefully separating the grounds using gauze. I screw the lid on and put it in the refrigerator.

Useful advice. The taste of okroshka kvass will become richer if you add fresh currant leaves to the mint.

Simple okroshka kvass

Ingredients:

Baker's yeast– 50 g,
Water – 7 l,
Rye bread – 2 kg,
Sugar – 2 heaped tablespoons.

Preparation:

I grind the bread and dry it in the oven. I transfer the browned pieces into a saucepan and pour boiling water over them. I leave it for 4 hours, letting the bread sit.
I drain the liquid, add yeast, pour in sugar. I stir thoroughly and put the drink in a warm place. I let the kvass brew for 5-6 hours. I strain and cool.

Wonderful homemade kvass a quick fix"Ready for okroshka!

Recipe for kvass without starter on oatmeal

Ingredients:

Oatmeal– 1 kg,
Sugar – 5 tablespoons,
Water – 2 liters,
Raisins – 20 g.

Preparation:

I wash the oats thoroughly. I pour it into a jar, add sugar and raisins.
I pour boiled water.
Cover with a cloth and place in a warm place. I'm waiting 2 days.
For the first time, the drink will acquire a sweetish, but weakly expressed taste, so I drain it.
I add sugar and pour fresh water. I leave it for another two days. After the allotted time, I strain aromatic drink with a slight sourness and pour it into a bottle.
I close the lid and leave for 12 hours for carbonation (natural saturation with carbon dioxide).

How to make kvass from bread and raisins

Ingredients:

Borodino bread – 4 slices,
Raisins – 3 tablespoons dark variety, 1 small spoon - light,
Dry yeast – 4 g,
Sugar – 4 tablespoons,
Water – 3 l.

Preparation:

I dry Borodino bread correctly. The natural way, no oven. I cut it into slices and leave it on a baking sheet in an open place for 1 day.
I take a frying pan and brown the bread. Ready crackers should cool. I throw it into a pan or jar.
I add sugar, yeast, dried berries.
I'm pouring warm water. I mix it carefully. I seal the jar tightly with gauze and leave it to cook throughout the day.
I separate the starter from the drink. I use a sieve, then cheesecloth.
I pour it into bottles and add more. white raisins. To get more rich taste I put it in the refrigerator for 2 days.

It takes a long time to prepare kvass according to the recipe, but the result will live up to expectations. Kvass made from bread and raisins will be very aromatic and spicy.

Let's do kvass from bread and millet

Ingredients:

Brown bread crusts - 3 pieces,
Millet – 2 cups,
Sugar – 3 tablespoons,
Water – 3 l.

Preparation:

I dry the sliced bread in the oven. I put cereal, prepared crackers, and sugar into a 3-liter jar. I mix thoroughly.
I pour boiled water and close the jar. I let it brew for two days.
You will know that the kvass is ready by the formation of bubbles. I carefully drain the drink and fill the pre-prepared bottles with it. I store it in the refrigerator.

Video recipe

Don't throw it away wheat sourdough, on its basis you can make a stronger and more aromatic drink.
To give original taste Add two components to wheat kvass - coriander and cumin.

How to prepare Russian kvass in a barrel

Classical old recipe for cooking delicious drink in a barrel.

Ingredients:

Crushed rye malt – 1 kg,
Crushed barley malt – 600 g,
Rye flour – 600 g,
Rye bread (preferably stale or weathered) – 80 g,
Rye crackers – 130 g,
Mint leaves – 30 g,
Molasses – 1 kg.

Preparation:

I make a dough based on flour, malt and 3 liters of water. I mix thoroughly in a large container. I cover the top with a thick cloth. Let it brew for 1 hour.
I transfer the dough into a cast iron bowl (you can use another one, the main thing is one with fireproof properties), and put it in a preheated oven. After evaporation, I thoroughly mix the dough and leave for 1 day.
I'm slicing bread. I put the dough in a large container and fill it with 16 liters of boiling water. I add crackers and crushed bread. I mix thoroughly and leave it alone for 8 hours.
After the wort starts fermenting, I pour the liquid into the keg. The barrel must be steamed and thoroughly washed. These are mandatory hygienic actions that have a beneficial effect on the future aroma and contribute to the disinfection of the tank.
I refill the remaining starter with boiling water. I've been waiting for 3 hours. I pour the kvass base into a barrel, add mint infusion and leave it to ferment.
I send the barrel to the ice cellar. After the fermentation process has subsided, I add molasses (the calculation is as follows: 1 kg of sweetener per 30-liter barrel). I seal it with a sleeve. I'm waiting 4 days.
The drink can be stored for several months without loss of taste. The main thing is not to expose it to heat, install it in a cold place with a constant temperature.

How to prepare vigorous kvass

Ingredients:

Dry yeast – 30 g,
Black bread – 800 g,
Boiled water– 4 l,
Honey – 100 g,
Horseradish – 100 g,
Sugar – 80 g,
Raisins - to taste.

Preparation:

I cut the bread and place it on a baking sheet. I put it in the oven, preheated to 180 degrees. Fry until golden, slightly brown.
I pour boiling water over the crackers. I insist 4 hours. I take cheesecloth and strain the wort. I add yeast, throw in sugar and put it in a warm place to ferment.
After 6-7 hours I pour almost ready drink by bottle. I put 2-3 raisins in each for flavor.
I don’t close it until I notice bubbles forming near the neck of the bottle. Only then do I cork the bottles and put them in the refrigerator for two hours.
I rub it

Russian kvass saved a lot of people.
Folk saying

It's hot... Pi-i-it... Regular water I don’t feel like it, but sweet lemonades make me sick, and they don’t help with thirst, but I just want to drink more... Shouldn’t we drink kvass?

It is very easy to prepare kvass at home; you can see this for yourself by trying to prepare kvass according to our recipes. Moreover, wort for kvass can be bought at any grocery store.

Kvass at home can be different: kvass wort, on rye bread, honey, fruit, berry... You can simply drink it in the heat, without fear for your figure and without thinking about the consequences, and it is also used to prepare okroshka, so beloved by many in the summer.

The fastest and easiest way to prepare kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that the kvass concentrate contains no preservatives.

Homemade kvass from dry sourdough

Ingredients:
3 liters of water,
125 g dry kvass,
100 g sugar,
20 g raisins,
6 g dry yeast.

Preparation:
Boil water in a saucepan. Pour one and a half liters of hot kvass into dry kvass, close tightly and leave to steep for 3 hours. Then strain. Pour the remaining water into the infusion. In a small amount of warm water in a separate bowl, dilute the yeast, pour it into the kvass, add sugar, add raisins, cover the pan with gauze and place in a cool place for fermentation. After three days, strain the kvass again and bottle it. Keep refrigerated no more than three days.

from dry sourdough and dry malt

To make kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and prepare it like this: three-liter jar add 3-4 tbsp. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and pour it all with a glass of warm water. Leave in a warm place for fermentation, and when the mass rises a little, add warm water. For better fermentation, add a crust of rye bread and a handful of raisins. When the kvass is ready, strain it, do not throw away the grounds. It can be used to prepare the next portion of the drink. Store the finished kvass in the refrigerator.

Kvass from concentrate (basic recipe)

Ingredients:
3 liters of boiled water,
2 tbsp. kvass concentrate,
150 g sugar,
½ tsp. dry yeast (or pressed, they work faster),
1-2 tsp. raisins (black).

Preparation:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and stir thoroughly. Add the yeast, cover with a napkin and leave to ferment in a warm place for a couple of days. Taste the kvass, and when you are completely satisfied with it, pour it into plastic bottles, put 5-6 raisins in each, screw on the lids and leave again in a warm place to continue fermentation. When the bottles become hard, which indicates that the kvass is well carbonated, put them in the refrigerator. Open with caution!
You can vary the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, berry and fruit juice, grated horseradish (the kvass turns out spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homebreadkvassby leaps and bounds

Ingredients:
2.5 liters of water,
250 g rye bread,
150 g sugar,
10 g fresh yeast,
a handful of raisins.

Preparation:
Dry the bread, sliced small cubes, in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and place in a dark place to ferment for two days. Strain the finished wort through cheesecloth, squeeze out the crackers. Dissolve the yeast in a small amount of water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar and stir. Loosely cover the jar with a lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little remaining sugar and raisins to each, close the bottles tightly and again leave them in a dark place at room temperature for fermentation and carbonation. Then put the kvass in the refrigerator for 3-4 hours and then consume it within three days.

Bread kvass without yeast

Ingredients:
3 liters of water,
250 g rye bread,
50 g sugar,
a handful of raisins.

Preparation:
As in the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers turn out, the more rich dark color it will turn out to be kvass. Dissolve sugar in boiling water and cool. Place the crackers in an enamel or glass container prepared for fermentation, add raisins and fill everything with water with sugar dissolved in it. Infuse the kvass for 3-4 days, then strain, bottle and store in a cool place. Bottles with ready-made kvass open carefully, being careful not to shake.

By the way, you can use the remaining soaked crackers, in other words, the starter, several more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, used by our housewives for many years - with the addition of mint and leaves black currant, very aromatic and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 liters of water,
200 g rye crackers,
100 g sugar,
30 g raisins,
20 g yeast,
10 g mint,
8 black currant leaves.

Preparation:
Dissolve the yeast in a glass of warm water. Rye crackers pour over boiling water and leave for 3 hours. Strain the wort obtained in this way through several layers of cheesecloth, add sugar, yeast, mint and black currant leaves. Leave for 10-12 hours, covered with a clean napkin. When your wort has fermented, strain it, bottle it, putting a few raisins in each bottle, seal it and put it in a cool place. In just three days you can enjoy delicious kvass.

Some the following recipes contain yeast starter, which can be prepared as follows.

Yeast starter

Ingredients (per 1 liter jar):
black bread, cut into small cubes and dried in the oven,
60 g sugar,
15 g dry yeast,
water.

Preparation:
Place the crackers in a jar, filling it halfway, pour boiling water over the contents. The crackers will swell, which means the amount of water needs to be calculated so that you get a thick paste. Pour less water at first, then add more if necessary. Don’t despair if the starter is too runny, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin and let it cool to a temperature of 37-40°C. Add the yeast to the jar, mix well and leave the starter to ferment. Important fact: cover the jar with a napkin, not plastic cover, since carbon dioxide is formed during the fermentation process. This starter is enough for you to make 10 liters of kvass.

Kvass rusks with horseradish root and honey

Ingredients:
2 liters of water,
300 g rye crackers,
50 g honey,
40 g horseradish root,
30 g sugar,
10 g yeast.

Preparation:
Fill in hot water crackers and leave for 2 hours. Then rub them through a sieve, add yeast and sugar to the infusion and put them in a warm place for 10 hours. Add honey and chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers for making kvass, you can use wheat bran or various types flour. Try it!

Kvass from oatmeal

Ingredients:
3 liters of water,
750 g oat flour mixed with bran,
40 ml yeast starter.

Preparation:
Pour 2 liters of hot water into the flour mixed with bran and place in a warm place for 12 hours, then, as usual, strain and add the yeast starter and the rest of the water. Keep the infusion for 24 hours. Store the finished kvass in a cool place for no more than three days, although it will probably go away much sooner.

Homemade kvass made from wheat bran

Ingredients:
3 liters of water,
800 g wheat bran,
300 ml lemon juice,
70 g sugar,
25 g dry yeast.

Preparation:
Pour boiling water over the bran and leave for low heat within an hour. Then strain the broth, cool it and add yeast and sugar. Leave in a warm place for 10-12 hours, then pour into the infusion lemon juice and stir.

Kvass from rye flour with burnt sugar

Ingredients:
3 liters of water,
100 g rye flour,
35 g wheat flour,
100 g sugar,
15 g yeast,
15 g burnt sugar.

Preparation:
Pour rye flour with 50-70 ml of hot water and stir quickly until homogeneous mass, no lumps. In a separate bowl, boil the rest of the water, cool it a little and add the brewed flour into it. Dissolve the yeast in warm water, pour into it wheat flour and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave it like this for 1 day, then add burnt sugar to the drink.

It’s easy to prepare the sugar: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appear. The blacker the burnt sugar, the richer the color of your kvass. To prevent the burnt sugar from turning into charcoal candy, carefully pour the burnt sugar into the melted hot water, literally drop by drop, to make it thick syrup. It can be poured into a bottle and stored in the refrigerator.

Red kvass

Ingredients:
3 liters of water,
250 g sugar,
3 tbsp. l. instant chicory,
a bunch of mint,
½ pack of dry yeast,
1 tsp. Sahara,
2 tbsp. l. water,
citric acid.

Preparation:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar and water to the yeast, stir and leave to cool. When the liquid with chicory has cooled to a temperature of 37-39°C, pour in yeast mixture, stir and leave for 3 hours at room temperature. Someone likes kvass mild taste, and some have a pronounced pungent taste, so after 2 hours, taste the drink. Maybe two hours will be enough for you. Add to already matured drink citric acid to taste and refrigerate.

Apple-coffee kvass

Ingredients:
3 liters of warm boiled water,
1 liter clarified apple juice,
200 g sugar,
1 tsp. dry yeast,
2 tsp. instant coffee.

Preparation:
In a large saucepan, combine sugar and coffee, add yeast and stir. Then pour in warm water and juice. Wait until all the ingredients have dissolved and, loosely covering the pan with a lid, leave the mixture to ferment for 12 hours. When the appointed time is up, strain the kvass, bottle it and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar,
35 g pressed yeast,
1 tbsp. l. chicory,
1 lemon with zest.

Preparation:
Grind the lemon or pass it through a meat grinder, wrap it in gauze, tie it and place it in a pan or bucket of water. Add yeast and sugar there and stir. While stirring, squeeze the bag of lemon several times and remove. When the ingredients have dispersed in the liquid, pour the resulting solution into bottles, screw on the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pressing on the walls plastic bottles. The bottle is hard and it is no longer possible to press on the walls - which means the drink is ready. Remember that if you leave the drink in the sun, you will no longer get kvass, but mash. Put the bottles with the finished kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of whey,
2 tbsp. l. Sahara,
10 g dry yeast,
orange peels and raisins - to taste.

Preparation:
Whey that remains after cooking homemade cottage cheese, this is the most valuable nutritious dietary product. White kvass with whey is one of the ways to turn useful product in delicious. Mix the yeast with sugar, pour in the whey and place in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few at the bottom of each orange peels and some washed and dried raisins. Close the bottles tightly and leave for 2 days for the drink to fully mature.

Many may be alarmed by the cloudiness of kvass, but for homemade natural product- this is normal. Sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina