Birch kvass for vivacity and health. The best DIY homemade recipes

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

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

Useful properties of birch sap

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

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

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

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

How to get birch sap?

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

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

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

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

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

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

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

Recipe for kvass from birch sap with honey

Ingredients:

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

Starter stages:

Recipe for kvass from birch sap with bread

Ingredients:

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

Starter stages:

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

Recipe for kvass from birch sap with raisins

Ingredients:

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

Starter stages:

Recipe for kvass from birch sap with orange

Ingredients:

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

Starter stages:

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

Ingredients:

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

Starter stages:

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

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

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

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

Video recipe for making kvass from birch sap

To strengthen the immune system, many begin to collect birch sap and make delicious kvass. Birch sap is not inferior to many vitamins, for this it is worth going to the forest to put jars. Kvass from birch sap is very rich in vitamins, which are very necessary for our body. This drink has been known to many since ancient times. They drink kvass from various toxins and toxins, cleanses the liver and digestive tract. Birch sap begins to be collected at the end of April until the end of May, but you need to be very careful in the forest, many are afraid of encephalitis mites. There are a lot of different kvass recipes. Today we will look at the most famous.

Ingredients:

• Birch sap 8 - 10 liters;
• Sugar 500 gr;
• Dried raisins 500 gr;
• 1. We filter fresh birch sap from debris.
  2. We wash the raisins in hot water
  3. Mix raisins with sugar and add birch sap. Stir until the sugar is completely dissolved.
  4. It is necessary to pour into jars, preferably 3 liters. We close not with a lid, but with a thin cloth or take gauze.
  5. Keep kvass for 2 days.
  6. We filter our finished kvass and enjoy.
  7.Can be stored for 4 months.

Fragrant kvass from birch sap with honey and lemon

Ingredients:

• Birch sap 6-8 liters;
• Liquid honey 40 gr;
• Lemon 3-4 pieces; citric acid 2h/l;
• Yeast (preferably live 50 gr)

1. 1. We decant birch sap from small debris.
   2. Squeeze out lemon juice or dilute with 2 tsp citric acid.
   3. Add liquid honey.
   4. We dilute live yeast with water.
   5. Mix all the ingredients.
   6. Pour everything into glass jars. The drink must be tightly closed with a cloth and kept for 3 days at room temperature.

Delicious birch sap kvass with black bread and coffee

Ingredients:

• Birch sap 2-3 liters;
• Black bread 3 crusts;
• Sugar 150 gr;
• Small raisins 50 gr;
• Coffee beans 50 gr

1. 1. We filter the birch sap.
   2. Roast coffee beans for 3-4 minutes.
   3. Fill the raisins with hot water, rinse well. Dry the raisins.
   4. Put sugar, coffee, raisins into a three-liter jar and pour juice.
   5. In the jar we insert a rubber glove with a pierced hole instead of a lid.
   6. When the glove rises, then kvass began to ferment. We are waiting for 2 days when the rubber glove returns to its position.
   7. We put it in the refrigerator. You can drink after a day.

Dark kvass from birch sap with barley

Ingredients:

• Birch sap 3 liters;
• Dry yeast on the tip of a spoon.;
• Barley 3-4 tbsp;
• Crackers without seasonings 150 gr;
• Sugar 3 tbsp;

Barley gives kvass not only a fragrant taste, but also a dark color of kvass. From barley kvass, you can cook okroshka in the summer.

1. 1. Pour the juice into an enamel pan and heat it up.
   2. Pour the juice into an enamel pan and heat it up.
   3. In a pan without oil, fry the croutons and send to the pan.
   4. Fry the barley too and put it in a saucepan.
   5. Stir with sugar until dissolved.
   6. Cover with a lid and leave for 36 hours to ferment kvass. Place in the refrigerator.

How to cook tasty kvass from birch sap with oranges

Ingredients:

• Orange 1 pc;
• Birch sap 2 - 3 liters;
• Raisins 2 tsp;
• Yeast 10 gr;
• Mint 3 leaves;

1. 1. Cut oranges into slices.
   2. Grate yeast with sugar.
   3. In a jar, add an orange, yeast, sugar and pour birch sap.
   4. Pour into jars and add raisins. Keep in refrigerator for 24 hours and kvass is ready!

Sweet kvass from birch sap with dried fruits without yeast

Ingredients:

• Dried fruits 1 kg;
• Birch sap 2 - 3 liters;
• Raisins 300gr;
• Barberry sweets 2-3 pcs;
• Mint 3 leaves;

1. 1. Rinse the raisins and dry for about an hour.
   2. Add all ingredients to a container, preferably jars.
   3. Keep kvass for 3-4 days at room temperature.
   4. You need to stir every day. After it stops fermenting, you need to bottle.

Video Lemonade from birch sap. Preservation of birch sap

Video-How to preserve birch sap for the winter

Probably, representatives of the older generation perfectly remember the song performed by the legendary "Pesnyary" with the words: "And the Motherland generously gave me birch sap, birch sap" ...

This nectar of early spring with an illuminating sweet note is dear to the heart of every Russian and has been valued from time immemorial. It is consumed fresh, curative kvass is made from birch sap and even moonshine.

Juice is not only tasty, but also useful, especially after winter beriberi, as it is rich in vitamins C and group B, as well as trace elements. They drink it to increase immunity, and simply because it tastes good. And also he has healing properties, helps in the treatment of a number of diseases:

• perfectly cleanses the body, removes toxins and deposits in blood vessels, joints;
• strengthens the cardiovascular system;
• improves brain activity;
• enhances physical endurance, gives energy;
• useful for people who have problems with the gastrointestinal tract, as it restores the acid-base balance;
• due to diuretic properties, removes excess water from the body, relieves swelling and partially regulates blood pressure;
• boosts immunity.

However, despite the obvious benefits, people with kidney stones and peptic ulcers should not get too carried away with them.

Note that birch kvass retains all the beneficial properties of the juice.

Important. Kvass prolongs the preservation of valuable juice up to six months, while sterilization significantly reduces its benefits.

The "thorns" of the resulting carbon dioxide improve the taste, perfectly quenching thirst, refreshing in the heat. Drinking a glass of birch kvass daily, you will quickly feel improvements:

• in a week or two, beriberi and spring depression will pass, energy and efficiency will increase;
• prebiotic bacteria, invariably present in fermentation products, along with the vitamin-mineral complex of kvass, improve the functioning of internal organs: improve digestion, get rid of poisons accumulated in the liver and kidneys;
• the skin heals, there is an active elimination and healing of youthful acne;
• the condition of hair and nails improves: brittleness is eliminated. Hair begins to grow better, have a healthy look.

Attention. For beauty, in addition to the use of kvass, masks and lotions from it are used.

Harvesting juice without damaging the tree

An adult healthy birch can give up to 7 liters of valuable juice (or apiary, as it is called in another way) without harm. But it is worth taking care of its capabilities, and then in the spring it will be possible to use bounties again.

Carefully. If too much juice is taken away, the birch may die.

Therefore, do not be greedy and carefully "heal" the wounds after the selection of the healing fluid, so that the tree has enough nutrition for further development.

Some "tourists" use this technique: they break off a branch from a birch, and insert a stump into a bottle. Then they take the collected raw materials, and leave the wounds on the trees. A broken branch can also cause the death of a tree!

So the best method is:

Take a tube of small diameter (silicone, metal, wood) and drill a hole exactly in size in a birch (no deeper than 5 cm), at a distance of about half a meter from the ground. Insert the tube tightly into it and lower the tip of the tube into the jar. You can use a groove instead of a tube.

Peculiarities. A good container for collecting birch sap is plastic water bottles of 5-6 liters. But it is desirable to store juice in glass.

After the selection of juice in reasonable quantities, a wooden cork (a piece of dry twig, etc.) is hammered into the hole. The cork will quickly swell and seal the wound. It is advisable to additionally lubricate the chopik with garden pitch before hammering in order to protect the birch from possible infection.

How to cook at home

The combination of birch sap with honey is especially useful. Two useful components complement each other, and kvass based on them is extremely tasty and healing.

With honey and lemon

Sweet and sour tingling taste will appeal to both adults and children. Take:

• 10 liters of fresh birch sap;
• 50 g raw baker's yeast;
• 200 g (half a glass) of honey;
• juice from 1-3 lemons (to taste).

Mix a glass of sap and yeast, let rise. Add honey, mix. Then - lemon juice.

Mix the mass with birch sap. You can - in a large bottle or in a saucepan, then pour into three-liter jars (not at the very top) and close with nylon lids. Leave at room conditions. After 3-4 days the drink is ready.

Without yeast, on bread sourdough

This kvass is prepared on ready-made bread sourdough. Let's take:

• 10 liters of juice;
• 3-4 tablespoons of honey;
• 7 tablespoons of bread sourdough.

We mix the ingredients. We insist in the room for 3-4 days. We bottle it and send it to the coolness of the basement or cellar for a couple of weeks to reach.

Advice. For a richer color and bready taste, add 500 grams of dried rye crackers.

When bottling, strain.

How to cook kvass using raisins?

The addition of raisins is due to the fact that from this kvass acquires additional sharpness, the amount of carbon dioxide increases in it. This makes it even more pleasant to drink, and at the same time it is hundreds of times more useful than store-bought carbonated drinks made from chemical components.

Note. Before adding raisins to kvass, it is not soaked.

You may or may not wash. And if you wash - then not for long, with cold water. The wild yeast on the surface will create the effect of light fermentation even in cool weather.

With raisins and dried fruits

This recipe will help add a pleasant fruity note to the finished kvass. Choose dried fruits to your taste, you can mix (pears, apples, cherries, prunes, dried apricots, etc.). A recipe has been known for a long time, according to which, based on 10 liters of birch sap, they take:

• 200 g raisins;
• 500 g dried apples.

You can cook in a 20-liter enamel saucepan. The mixture is left warm, covered for about a week. When “burning” appears, kvass can be filtered, bottled and corked (from now on, keep cool).

Attention. To protect kvass from insects, it is advisable to cover the pan with gauze (in 2-3 additions), and then with a lid.

If you do not filter, but take the pan to the basement with all the contents, then day by day the drink will become tastier and stronger.

Making this kvass on the basis that children will also drink it, you can add half a glass of sugar, and at the end of fermentation, strain it.

With dark raisins

This kvass is prepared in early spring, but it will gain the necessary properties only by the summer. It is pleasant not only to drink it, but also to cook okroshka on it (see:). It does not lose its healing properties for a long time.

Take 10 liters of birch sap and 80 large black raisins. Mix everything in a large bottle, close the lid tightly and send it to the cellar, where it will slowly ripen. A ready-made drink can be bottled, corked and enjoyed all summer long.

Children's "carbonated" nectar with orange

This naturally carbonated, sweet and tasty kvass is very popular with children. Yes, and the benefits of it are hundreds of times greater than from "chemical" drinks.

For 2.5 liters of fresh birch sap you will need:

• 1 chopped orange;
• a handful of raisins (50 g);
• 10 g raw baker's yeast;
• a couple of sprigs with mint and lemon balm leaves. Considering that natural birch sap is available only in early spring, it can be dried, but fresh is better;
• 1 cup of sugar.

Distant yeast (mash, add a pinch of sugar, a little juice, wait until they start to rise). Mix everything except raisins in a jar. Put in a warm place for a couple of days.

When fermented, pour into half-liter glass bottles. Add 3 raisins to each, seal securely and send to the cellar or refrigerator. A day later, sweet birch kvass is ready.

Advice. Bottles with clips (for example, from) are good for corking.

lemonade kvass

This kvass with lemon is an excellent immune stimulant, moreover, it is delicious and refreshing. Both adults and children will like it.

A simple option is to replace the orange with a lemon in the previous recipe. But a drink with honey is more useful. So let's take:

• 10 liters of fresh birch sap;
• juice from 3-4 lemons;
• 3 spoons of honey;
• 50 g raw yeast;
• 50 g raisins.

Mix all the ingredients at once, stir. There is a possibility - we close the whole drink in one container, no - we pour it into jars, distributing the raisins equally. We put it in the cold. After 3-4 days, kvass is ready for use.

Delicious coffee kvass with black bread

This invigorating birch sap drink acts like an energy drink, giving vigor and a surge of strength. The taste strongly resembles bread kvass.

• 2.5 liters of birch sap;
• 150 g crusts of black Borodino bread;
• 50 g raisins;
• 0.5 cups of sugar;
• 50 g coffee beans (some consider the number of grains as raisins.

Roast coffee beans in a dry frying pan, stirring occasionally. Roast the bread crusts in the oven. In a jar, pour all the ingredients with birch sap. We put on a rubber medical glove, fix it with a rubber band on the neck of the jar.

After 2-3 days, the glove will “raise its hand”, then we pierce one of the fingers with a needle. If it inflates a lot, we pierce the other finger. We wait until the fermentation is over and the glove falls off. Kvass is filtered, sealed in bottles, for a couple of days - in the refrigerator or cellar. You can submit!

Dark birch-barley kvass

The rich color of dark beer and the slightly intoxicating properties of this kvass will appeal to lovers of refreshing drinks with a slight degree.

It is necessary to take 1 kg of selected barley, wash it, dry it, and then fry it in a dry frying pan until golden or almost brown. Pour into a container, pour 10 liters of fresh birch sap. Cover and leave to ferment in the room. Try periodically.

After a few days, when a slight hoppy taste is already felt, bottle it, cork it and send it to the cellar. It is stored up to six months, without changing the taste and useful properties. An open bottle should be drunk a day or two in advance.

Spicy citrus kvass with ginger and oranges

For those who love the spicy spiciness of ginger and the refreshing orange, this recipe is for you. Required:

• 3 liters of birch sap;
• 2 oranges;
• 50g grated fresh ginger root;
• 5 g fast-acting dry yeast;
• 1 tsp honey;
• 150 g of sugar;
• 15 mint leaves (fresh or dried)
• 0.5 lemon - optional.

Cut oranges and lemons, grate ginger. Put in a fermentation container and add honey, yeast, sugar, mint leaves. Heat birch sap to 25-28°C. Pour in the ingredients, making sure that the container is no more than 2/3 full. Cover with a thick cloth and leave warm for a day. Then bottle, seal and store refrigerated.

Sweet kvass without yeast with dried fruits

For 5 liters of birch sap, take:

• 250 g of any dried fruits that you like;
• 1.5 cups of sugar;
• 50 g raisins.

Dissolve sugar in strained birch sap, add raisins. Cover, leave warm for three days, then strain, bottle, add 3 raisins for every half liter, cork and send for a week in the cold.

Is fermented birch sap suitable for kvass?

As a rule, even in the refrigerator, freshly picked birch sap is stored for no more than two to three days. Many believe that such a product is already spoiled and cannot be saved. But in vain, because it is perfect for kvass, but only if the fermentation process has just begun. Do not pull, but turn the juice into kvass, which is stored much longer and prolong the benefits of a natural Russian healer.

You can use a simple recipe from what is on hand. For 2.5 liters of apiaries, take 1.5 cups of sugar (honey), a handful of raisins and a few dried crusts of black bread.

Kvass became viscous. Can it be saved?

Kvass sometimes becomes viscous, although it does not change the taste. This happens more often with sugary drinks.

Most likely, not the best processes began in kvass, and the best solution would be to put a brew on it and overtake it. Birch moonshine is clean and pleasant to drink.

Conditions and terms of storage of birch kvass

It is believed that birch kvass is stored for no longer than three months. However, connoisseurs claim that they drink it all summer and even the whole year, until the new collection of apiary. In most cases, kvass in a hermetically sealed state in the basement can be stored for up to six months. That is, if there is enough stock, then you can drink it all summer.

Video - cooking recipes

A simple recipe for making birch kvass:

How to save birch sap in the form of kvass:

Kvass from birch sap with raisins:

Homemade birch kvass from barley and caramel malt:

(1 ratings, average: 5,00 out of 5)

If you need kvass for a refreshing okroshka, then bread kvass can be replaced using this recipe, which explains in detail how to cook birch kvass with barley, which has useful vitamins.

Servings: 20

A very simple recipe for birch kvass with barley of Russian cuisine step by step with a photo. Easy to cook at home in 1 hour. Contains only 328 kilocalories. Author's recipe of Russian cuisine.

• Preparation time: 14 minutes
• Cooking time: 1 hour
• Amount of calories: 328 kilocalories
• Servings: 20 servings

• Complexity: Very simple recipe
• National cuisine: Russian kitchen
• Dish type: Drinks, Kvass

Ingredients for twenty servings

• Birch sap - 10 Liters
• Barley - 1 Kilogram

Step by step cooking

1. Take fresh birch sap and barley in a ratio of 10:1 to make sharp kvass (1 kilogram of barley is enough for 10 liters of juice).
2. Check out the barley. Get rid of various unnecessary inclusions, debris. Rinse. Make sure the barley is clean and then toast the grains until they develop a nice brown color and a distinct roasted barley smell.
3. Strain the birch sap and pour it into a convenient container (you can use a 10-liter bottle). Then pour roasted and chilled barley into birch sap.
4. After the barley has been combined with birch sap, place the sourdough container in a dark and cool place so that the process proceeds gradually.
5. The required sharpness will not appear immediately. Gradually, the juice will tighten the fortress. After you determine that the sharpness is sufficient, leave the kvass in a cold place. You can drink kvass almost immediately after being ready. In this form, it will last up to six months in a cold place (refrigerator, cellar).

Almost all of us know the taste of birch sap since childhood. With a little acidity. A slightly sweet, pleasantly thirst-quenching drink, given to us by nature itself. It is available fresh only in early spring, not earlier than April. To save its benefits, in order to enjoy a pleasant taste, you can not only preserve it, but also prepare a wonderful drink from the juice, which is no less famous and also quenches thirst well - namely kvass.

But kvass itself is not only drunk, but also used for cold soups - okroshka or holodnik. You can add any dried fruits - raisins, for example, or cereals - barley. Thanks to this, it is possible to vary not only the strength of the drink, but also enrich it with additional minerals and trace elements. From this, the taste will also change - from gentle “honey” to strong sweet-sour saturated.

Kvass using fresh juice can be prepared both without yeast and with its addition, use a special starter or malt for cooking.

• The technology is very simple and includes only a few steps that any hostess can handle. Having prepared the raw materials, it is necessary to combine all the ingredients and wait for the fermentation of the drink. The last stage can take from a couple of hours to several days - everything will depend on the chosen recipe. Ready kvass is carefully filtered from the wort, and put in the refrigerator for storage and cooling.
• As a raw material for kvass with birch sap, you can use any berries - both fresh and dried or frozen. Of the cereals, not only barley is used, but also buckwheat, rye or oat flour.
• Despite the natural sweetness of birch sap, sugar or liquid honey must be added to make kvass. There will be exceptions - if dried fruits are added or intoxicated kvass is prepared with beer and birch sap, then sugar is not needed.
• If kvass with birch sap is made without the addition of yeast, then it turns out to be slightly carbonated. Therefore, in an already bottled drink, to give a fortress, you need to add 10 berries of washed raisins.

Refreshing birch sap kvass with fresh mint and barley

The drink is perfect to quench your thirst, kvass is light and can be treated even to the smallest children. And mint gives an additional feeling of freshness and coolness. How to make kvass from birch sap with barley and mint?

• 10 liters of birch sap;
• 300 gr. granulated sugar;
• 500 gr. barley;
• 100 gr. fresh mint;
• One and a half loaves of "Borodinsky" bread;
• 10 pcs. raisins for every one and a half liters of drink (raisins are added after the finished kvass is poured into storage containers).

The process of making kvass with mint and barley:

1. Borodino bread is better than yesterday's bread, cut into small pieces and dried in the oven, without adding sunflower oil. No spices need to be added, the bread has a spicy and spicy aroma and taste anyway.
2. Pour granulated sugar into a frying pan with a thick day, and without adding oil or water, warm up until it becomes caramel in color.
3. In another pan, heat the barley grains in the same way until it turns golden and a “nutty” aroma appears.
4. Pour fresh, recently collected birch sap into a large saucepan, straining it through cheesecloth or a fine sieve. Bring to a boil, and boil for no more than 2-3 minutes.
5. Grind fresh mint and add to juice. If fresh mint is not enough, then dry mint can also be used, at the rate of up to 5 tablespoons per the above amount of ingredients.
6. Now sugar, barley and cooled croutons are added to the pan. Let the mass swell a little, the crackers will soften, and the sugar will dissolve in the meantime.
7. Now it remains only to mix everything well and leave the pan in a warm room for 2-3 days.
8. Pour washed raisins into clean and dry bottles and pour the strained drink. You can store in the refrigerator for a week. The remaining liquid can be used to prepare a new batch of healthy drink.

The average difficulty of making kvass.

Preparation time: preparation of ingredients - 30 minutes, infusion of the drink - 1-3 days.

Quantity - up to 10 liters of soft drink.

Coffee yeast-free kvass on birch sap

A slightly invigorating soft drink will appeal to coffee fans, and birch sap will make kvass taste light and tender.

For cooking you will need:

• 3 liters of birch sap;
• 75 gr. black raisins;
• A glass of granulated sugar;
• 80 gr. coffee beans;
• 250 gr. black bread.

Preparation of coffee kvass:

1. Prepare croutons from black bread by cutting it into small pieces and drying it in the oven.
2. Fold the crackers into a clean and dry 3 liter jar. Just add granulated sugar and washed raisins, add coffee beans.
3. Bring the birch sap to a boil and pour over the prepared ingredients so that the crackers and sugar dissolve in the drink. After 5 minutes, mix everything using a large spoon for convenience.
4. Now it remains to put a clean, sterile rubber glove on the neck of the jar and place the container in a dark and cool place.
5. The glove should inflate with air. Approximately this will happen in 2-3 days, and then the drink can be considered almost ready.
6. Strain kvass through cheesecloth, pour into clean bottles and refrigerate for a couple of days. After two days, coffee kvass is ready for use.

Okroshka cannot be made on it, of course, but it quenches thirst and invigorates the drink perfectly. Now you know how to make kvass from birch sap with coffee beans.

The complexity of the preparation of the drink is medium.

Cooking time: preparation of ingredients - 15 minutes, infusion of the drink - 36 hours, cooling and infusion of kvass - two days.

Quantity - up to 3 liters of soft drink.

Honey kvass with birch sap

Mild taste with pleasant sweetness will pleasantly surprise you, besides, despite the presence of honey, kvass perfectly quenches thirst in the heat.

To prepare honey kvass you will need:

• 5 liters of fresh birch sap;
• 2 juicy lemons;
• Half a pack of fresh yeast;
• 125 gr. liquid honey;
• A handful of black raisins.

Preparing a drink:

1. In any way, heat a little boiled water and dissolve the yeast in them. In this recipe, it is not recommended to use a dry product, it is the yeast in the form of a soft paste that is needed.
2. Rinse fresh lemons in water, dry and roll them well on the table. During this manipulation, the internal partitions in the pulp will burst and it will be possible to squeeze out more juice. You can also boil lemons for a couple of minutes in hot water, and to give an enhanced citrus taste to the drink, grated zest can also be added to it.
3. Lemon juice, liquid honey and yeast diluted in water are added to heated birch sap.
4. After thorough mixing, the liquid is poured into clean bottles, adding a little washed raisin to each, and the container is put in the refrigerator to ripen the drink for a couple of days.

The complexity of preparing the drink is easy.

Cooking time - preparation of ingredients - 5 minutes, infusion of the drink - 36-48 hours.

Quantity - up to 5.5 liters of soft drink.

Useful tips for collecting birch sap for making kvass

• Birch sap is harvested only in early spring, around April and early May, when there is abundant sap flow in the trees.
• In order to extract juice, you need to choose trees with a trunk volume of at least 20 cm. A hole is made in the trunk, a thin tube is inserted into it, through which the juice will flow. Any clean container can be placed on the ground so that the liquid flows into it freely. It is even better if a thin hose is used instead of a tube, for example, from a clean sterile dropper. Then one of its ends can be inserted into the hole, and the other can be laid on the bottom of the container. Not a drop of healthy drink will be wasted!
• Freshly harvested juice must be cleaned of debris by filtering it through folded gauze or a fine sieve. To prepare kvass, birch sap is heated to a boil.