Birch kvass is a great way to preserve the beneficial properties of birch sap for many months. How to make kvass at home from birch sap

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 "Borodino" 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:

Borodino bread is better than yesterday's bread, cut into small pieces and dried in the oven, without adding sunflower oil. You don’t need to add any spices, bread has a spicy and spicy aroma and taste anyway.
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.
In another pan, heat the barley grains in the same way until it turns golden and a “nutty” aroma appears.
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.
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.
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.
Now it remains only to mix everything well and leave the pan in a warm room for 2-3 days.
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:

Prepare croutons from black bread by cutting it into small pieces and drying it in the oven.
Fold the crackers into a clean and dry 3 liter jar. Just add granulated sugar and washed raisins, add coffee beans.
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.
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.
The glove should inflate with air. Approximately this will happen in 2-3 days, and then the drink can be considered almost ready.
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:

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.
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.
Lemon juice, liquid honey and yeast diluted in water are added to heated birch sap.
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.

Birch sap is a very tasty drink, but it is not available fresh for very long. To preserve its useful properties, you can prepare it for the winter. By combining birch sap with barley, you can prepare a very tasty kvass, which will not only refresh, but also bring considerable health benefits.

Useful properties of birch sap and kvass from it

Kvass from birch sap with barley allows you to preserve and increase the beneficial properties of its components for 4-6 months. Benefits of this drink include:

strengthening the body's defenses;
increase in vitality;
stimulation of metabolism;
normalization of digestion;
cleansing the body of toxins, toxins;
improvement of blood circulation;
activation of the regenerative forces of the body.

In addition, birch kvass has a diuretic effect and at the same time is able to fill the body with vitamins B and C, micro and macro elements (including potassium, manganese, copper, calcium), organic acids and other useful substances.

Thanks to barley, birch kvass is very useful for diabetics, as it is able to quickly reduce cholesterol and sugar levels. It is also able to strengthen tooth enamel and gums, nourish hair roots, and improve complexion.

By optimizing metabolism, kvass prevents the pathogenic flora from multiplying in the intestines, and by accelerating the removal of fluid from the body, it helps to get rid of extra pounds.

This is interesting! Birch kvass is superbly refreshing in hot weather, especially if served well chilled, with traces of condensation on the bottles.

Regular consumption of this drink helps in the fight against various problems and diseases of the body:

beriberi and decreased immunity;
diseases of the gastrointestinal tract (with low acidity) and kidneys;
joint diseases (gout, rheumatism, arthritis);
colds, coughs.

You can use kvass from juice with barley externally. In this case, it helps to cope with skin diseases, rashes (acne, acne, eczema, furunculosis), as well as speed up wound healing and stop hair loss.

Contraindications and side effects

There are no direct contraindications to the use of birch sap with barley, as well as obvious side effects. You will have to refuse this drink only in case of individual intolerance or allergy to birch pollen.

Those who suffer from stomach ulcers, cholecystitis, pancreatitis, urolithiasis and dysbacteriosis should be very careful with birch kvass. In general, for medicinal purposes, this drink can only be used as part of complex therapy and after a mandatory consultation with a doctor.

cooking recipes

Birch kvass can be prepared according to many recipes - based on bread, dried fruits, with barley. In any case, it is preferable to use fresh natural birch sap for preparation. You can buy it, but it is better to assemble it yourself.

Important! Before at the beginning of work, birch sap can be filtered through gauze folded in several layers. This will help clear it of possible debris.

Classic croutons recipe

To create kvass according to a classic, proven recipe, you will need the following set of ingredients:

birch sap - 10 l;
crackers - 200 g;
oak bark - ½ cup;
dried cherries - 300 g;
dill stalks - a few pieces.

It is better to cook kvass in a wooden barrel. Juice is poured into it, croutons are folded into a piece of gauze. Having connected its ends so that a bag is obtained, a long rope is tied to it and the bag is lowered into the barrel. If kvass is prepared in several barrels, then there should be several bags of breadcrumbs - one for each. The upper part of the rope does not need to be immersed in the juice.

After two days, fermentation of the juice will begin, at which time it will be necessary to remove the crackers from the barrel and add oak bark, cherries and dill stalks. After that, kvass will need two weeks to infuse.

Important! For the preparation of kvass, plastic containers cannot be used; a birch barrel can be replaced with an enameled or glass container.

Birch kvass with barley

A very tasty drink is obtained from juice with the addition of barley. To give it softness, barley grains need to be fried in a dry frying pan until golden brown. And if you bring them to a dark, almost black color, kvass will acquire a bitter taste. If sugar is not added to it, the fermentation process will last a little longer, but if sugar is not contraindicated, then you can add about half a glass of sand, which will speed up the process by 2-3 days.

To prepare kvass, you first need to defend 3 liters of birch sap, leaving it for 1-2 days in the refrigerator. After frying a handful of barley, it is added to a container with juice, mixed well and the drink is left to infuse at room temperature for 10 days. After that, kvass is filtered and sent to a cool place for storage.

Important! In order not to filter the finished kvass, barley can be dipped into it in a bag.

Together with barley, you can add a small piece of honey juice to birch sap - about 6 * 6 cm. You can also get interesting flavor nuances by adding raisins or crackers. If you add a few berries or lingonberry leaves to a container with fermenting juice, this will enhance the diuretic effect and speed up the removal of excess water from the body.

Birch kvass is an amazingly tasty drink that will not only refresh you on hot days, but will also bring considerable benefits to your body. The main recipe can be varied by changing the degree of barley roasting or adding dried fruits, honey, crackers to the drink. By preparing birch sap with barley, you can save its beneficial properties for many months.

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Kvass from birch sap is a delicious, tonic, thirst-quenching non-alcoholic drink (alcohol content less than 0.5%), which is easy to make at home. At the same time, the recipe is relevant all year round, since not only fresh (necessarily not sour), but also canned birch sap, harvested in spring or bought in a store, is suitable for cooking.

Ingredients:

birch sap - 5 liters;
sugar (honey) - 200-250 grams;
raisins (preferably large dark) - 50 grams;
lemons - 2 pieces;
yeast - 5 grams dry (25 grams pressed) or wine per 5 liters of must (optional).

Sugar can be replaced with liquid honey in the same proportions, while the color of kvass from white or pale yellow (depending on the raisins) will change to rich yellow or amber. In the classic version, raisins are not only responsible for the taste and color, but are also used as a source of wild yeast (located on the surface of the berries). Lemons contribute a light citrus aroma, promote fermentation, creating the right acidity in the wort, and give the drink a pleasant light sourness.

I advise you to make birch kvass without yeast (dry or pressed bakery), since their use significantly impairs the flavor. In fact, instead of kvass, mash is obtained. Cultural wine yeast (sold in stores) or wild yeast from raisins are suitable for this recipe. The correct activation of the latter is described at the first stage of preparation.

The authors of some recipes for kvass from birch sap suggest complementing the taste of the drink with black bread, fermented malt, coffee beans, dried fruits, and even roasted barley. But the listed ingredients completely neutralize the already weak taste of birch sap, therefore they are only suitable for homemade kvass based on water or fruit juices with a high solids content: apple, plum, cherry, etc.

birch kvass recipe

1. 4-5 days before working with juice, activate wild yeast (relevant if there is no wine yeast and you don’t want to use regular yeast for baking).

The problem is that most modern raisins are processed with chemicals and preservatives for long-term storage, so not all berries will ferment. I advise you to immediately buy 3-4 types of raisins (preferably in different stores) and try each batch as a starter.

Technology: be sure to pour unwashed raisins into a sterilized jar, add 300 ml of water (birch sap) at a temperature of 20-28 ° C and 1 tablespoon of sugar. Tie the neck of the jar with gauze, transfer the future sourdough to a dark place at room temperature. Leave for at least 3-4 days for the wild yeast to activate.

The foam may not be as intense, but its presence is a must.

When foam, hissing and a slight smell of fermentation appear on the surface, the sourdough is ready. If this did not happen, an unpleasant smell or mold appeared, it means that due to the treatment with preservatives, there is no wild yeast left on the selected raisins and you will have to use another one, repeating the whole procedure from the beginning.

2. Filter birch sap through gauze folded in several layers to remove small particles of debris. Pour the juice into a fermentation container.

3. Scald lemons with boiling water, rinse in running water and wipe dry. Gently remove the zest from the fruit with a knife or vegetable peeler - the upper yellow part without white pulp, which gives bitterness.

4. Add the sourdough made at the first stage (along with raisins) or yeast, sugar or honey, lemon zest and juice (squeeze from the fruit), well-washed raisins (if cultural yeast is used) to the birch sap. Stir the wort until sugar (honey) is completely dissolved in water.

The water, sugar, and raisins used to make the starter should count towards the total ingredients.

5. Cover the neck of the fermentation tank with gauze to protect it from insects. Transfer the wort to a dark place with a temperature of 18-27°C and leave homemade birch kvass for 12-14 hours (on baker's yeast - for 6-8 hours) for fermentation.

It is better not to overexpose the drink on fermentation, otherwise it will become alcoholic. The theoretical maximum possible strength is 3 degrees (if the yeast converts all the sugar into alcohol, but this takes at least a few days). Subject to the specified cooking technology, the alcohol content will be below 0.5%.

6. Filter the finished kvass from birch sap through several layers of gauze, pour into bottles for storage (preferably well-washed plastic ones), leaving 3-5 cm of free space from the neck. Close hermetically.

Filtered raisins can be used as a starter for new portions of kvass (stored in a hermetically sealed container in the refrigerator for up to 5 days), not included in the composition of the ingredients, but simply thrown in at the 2nd stage instead of wine yeast.

7. Keep the bottles for 30-60 minutes at room temperature (to saturate with carbon dioxide), then transfer to a refrigerator or cellar. After 1-2 hours, kvass is ready for use.

Attention! Periodically check the pressure in the bottles (plastic ones become very hard and "bloat") and bleed the gas if necessary to prevent bursting.

On dark raisins with sugar

Shelf life at temperatures from 0 to +8°C - 6 months. Open birch kvass is better to drink a day before.

Kvass from birch sap is a rare natural nectar that is very effective in the treatment of various diseases. Due to its unique properties, it has a beneficial effect on human health and perfectly quenches thirst. Next, we will talk about the beneficial properties of the drink and how to properly make kvass from birch sap.

birch nectar

The main ingredient in kvass is birch sap. You can buy it in a store, but it is best to collect it yourself in the forest, because to make a drink you need it fresh. The collection is carried out in early spring, when the buds begin to swell on the birch trees. This natural nectar contains many useful substances: various microelements, acids, salts. Due to its natural composition, birch elixir helps to renew blood and restore immunity after the winter period.

The only drawback is that it can only be harvested once a year, and it does not keep fresh for a long time. Therefore, kvass is made from it, retaining its beneficial properties for a long time.

Juice must be collected correctly. Here are some tips to help you get a quality natural elixir:

"birch drops" begin to be collected in March, the collection lasts until the first days of April;
it is best to collect in the morning, because by the evening the juice almost does not flow;
birches should be without signs of disease in the bark, with a diameter of about 20-25 cm;
the most useful and delicious nectar is collected from birch trees, which grow singly in open space, where there is a lot of sun;
an incision in the tree trunk is made at a height of 50 cm from the ground, after which a groove is inserted there;
for collection, it is better to choose those places that are far from cities and major roads in order to avoid contamination of the juice;
make cuts on the north side of the birch - so you can collect more nectar;
it is better to collect liquid from wood in a plastic container, but at home it needs to be poured into a glass bottle so that it lasts longer;
from one tree you can take no more than 2 liters of liquid at a time;
when the collection of the drink is completed, the incision can be sealed with moss or wax so that the birch can recover.

Benefits of birch nectar:

contributes to the improvement of metabolic processes;
perfectly strengthens the human immune system;
raises hemoglobin in the blood;
rejuvenates the body;
cures many diseases.

The benefits of birch kvass

Many useful properties are attributed to birch kvass, and this drink really has them. Kvass from birch sap contains many prebiotic bacteria, which are very useful for digestion. In addition, this elixir, due to the content of B vitamins, well heals hair and skin. It is also advised to drink for those who suffer from acne and pimples. Kvass is also used to make lotions for moisturizing and cleansing the skin.

The drink also contains a small amount of vitamin C, so its use helps to strengthen the immune system. It is especially useful in the spring, when people most often suffer from colds.

Kvass according to these recipes is also actively drunk for weight loss: according to traditional medicine, if you drink 1 glass of kvass instead of dinner, body weight will begin to decrease. And this is not surprising, because with such a diet there will be a calorie deficit.

Kvass recipes are very diverse, so let's look at how to make this drink.

Recipes with honey

Kvass from birch sap with honey

honey (200 g);
birch nectar (10 l);
raisins (3 pieces per 1 liter of drink);
pressed yeast (50 g);
lemon (3 pcs.).

This is a classic recipe for birch sap kvass with honey. In this case, the drink must be fermented with yeast. To get such kvass, strain the birch nectar and boil it for about a minute. Dissolve yeast and honey in warm water. When the drink has cooled down, pour the resulting solution of honey and yeast into it, squeeze out the lemon juice and add some dried raisins. The resulting mixture must be kept warm for 2 days, then cooled, and then poured into containers.

Birch kvass with honey without yeast

1 tbsp honey;
2 tbsp bread sourdough;
some raisins;
birch nectar (3 l).

Add honey and sourdough to birch sap, stir the mixture thoroughly until the honey is completely dissolved. After that, we set the drink to infuse for 3-4 days. When you bottle the elixir, add a few raisins to each bottle. Kvass should be left for another 2 weeks, after which it will be ready for use.

Recipes with raisins, dried fruits, barley

Kvass from birch sap with raisins

You can cook kvass, in which raisins are added. You need to take the following ingredients:

2-3 crusts of rye bread;
0.5 cups of sugar;
100 g raisins;
2.5 liters of juice.

To prepare a drink, the liquid must be filtered through cheesecloth, then poured into a three-liter jar. They put raisins, bread and sugar there. The neck of the bottle is closed with a rubber glove. Leave to ferment at room temperature. After 2, maximum 3 days, the glove will rise. This will happen due to the fact that a large amount of gas will accumulate inside. Remove the glove, strain the juice and put it in the refrigerator for 2 days. After 2 days, kvass will be completely ready and you can drink it.

Kvass from birch sap with dried fruits

dried fruits (150 g);
birch nectar (2.5 l).

Take a 3-liter jar, thoroughly rinse dried fruits (for example, dried apricots) and put them in it. Fill the jar with juice to the brim, then cover it with a plastic lid with holes or ordinary gauze folded in several layers (it is important that air enters the jar). Place the jar in a warm place away from sunlight. Usually kvass is infused for 2 weeks. Chilled drink can be drunk several times a day.

Kvass from birch sap with barley

barley (100 g);
birch nectar (3 l).

We filter the nectar to cleanse it of impurities. Straining can be done through gauze. Next, you need to put the container in a cool place for two days.

Fry unpeeled barley grains in a pan, then pour them into birch sap. You need to insist the elixir in a warm place for four days. Kvass becomes dark over time and has a characteristic barley flavor.

After a while, the resulting drink must be filtered and bottled. Kvass on birch sap in corked bottles is stored in the cellar for up to six months.

Recipe with bread

Kvass from birch sap with bread is well suited as a dressing for okroshka or just as a drink for the dinner table.

black bread (400 g);
birch sap (5 l);
sugar (1 tbsp.).

To make bread kvass, first ferment fresh juice. Next, pour it into a saucepan and add granulated sugar. We put the pan on the stove and heat the liquid until the sugar melts. Important: do not bring the juice to a boil!

We cut the bread into small pieces 3-5 cm wide. Next, put the sliced bread in the microwave for about 8-10 minutes. If you want the kvass to eventually become dark, like jelly, let the bread slices burn a little. Add the resulting crackers with a crispy crust to the pan and mix thoroughly the resulting mixture.

When the liquid begins to darken, cover the pan with a lid and put it in a cool place for 3 days. Bread kvass from birch sap at home is made for a long time. But at the end we have a very tasty elixir that quickly quenches thirst.

As you can see, making kvass from birch sap is a simple task. You can also experiment and add your own ingredients to give the drink a unique taste. Now you know how to make kvass from birch sap, and you will no longer have problems with its preparation.

Everyone knows the slightly sweet taste of such a healthy and pleasant birch sap! Birch sap is available fresh only in early spring, usually in April. But you can preserve its taste, benefits and unique composition of microelements and vitamins not only by preserving it in jars, but by preparing on its basis an equally wonderful product - kvass.

Few people know that it can be prepared not only on the basis of bread, but also on birch sap, this makes the drink much softer, lighter, and therefore more refreshing, while retaining all the beneficial properties. And the options for preparing kvass with raisins and dried fruits, with barley and bread - give a variety of tastes from classic sour yeast to sweet birch-fruit.

Kvass with barley

Making kvass from birch sap at home is not a troublesome business, as inexperienced housewives can show at first glance. And the preparation of kvass from birch sap with barley will result in a taste that is most similar to the usual yeast kvass. To prepare, you need only two ingredients:

Birch sap (fresh, harvested) must be filtered through several layers of gauze, cleaned of possible mechanical impurities, chips, bark. Cleaned, leave in a cool place for 1-2 days.
Pour unpeeled barley grains into a pan and fry. If fried to a golden color, kvass will have a more delicate and mild taste, if fried to a dark, almost black color, kvass will be bitter.
Pour barley into birch sap. If you don’t want barley grains to float in a bottle of kvass later, you can tie them up in a gauze bag and throw them into the bottle like that.
Kvass should be infused for at least 3-4 days in a warm room. Kvass should be stirred periodically. Over time, it acquires a darker color and a rich barley flavor.
After a few days, kvass can be filtered, poured into glass bottles, tightly corked, which can keep the drink up to six months in a cellar or other cool room.

How to cook birch kvass Very easy

Such natural birch-barley kvass is an excellent solution for dressing homemade traditional okroshka, because it has the freshness of birch sap and sourness with a bit of bitterness from barley.

Kvass with raisins and dried fruits

When cooked, it leaves a specific aftertaste and sweetness of kvass from birch sap with raisins. Raisins in the composition of kvass are the basis of fermentation. Dried fruits will help add a fruity note to the drink. So, to prepare kvass from birch sap with dried fruits and raisins, you will need:

Fresh birch sap - 3 l;
Dried fruits - 0.6-0.8 kg;
Raisins - 200 gr (1.5-2 cups).

Fresh birch sap must be cleaned of all the slightest mechanical impurities by simply filtering through several layers of gauze. After filtering, the juice must be allowed to stand for 1-2 days in a cool place in a glass container.
Rinse raisins and dried fruits thoroughly, get rid of dirt, specks.
We put washed dried fruits and raisins in a container with birch sap, close the bottle with a lid with holes or several layers of gauze.
We leave the future kvass to infuse in a warm place for at least 5-7 days, since we do not add sugar in the recipe and the fermentation of kvass will be a little slower. If, when mixing the ingredients, add 3-5 tablespoons of sugar, fermentation will occur more quickly, and as a result kvass will have a richer taste, it may lose the slight sweetness inherent in birch sap.
The finished drink from a common bottle can be filtered and poured into small glass bottles and already in them, tightly closed, kvass from birch sap with dried fruits can be stored for up to six months in a cool, dark room.

Homemade kvass. Branded recipe from birch sap.

Such a drink will delight with the pleasant spring taste of birch sap and bestow the benefits of vitamins accumulated in dried fruits even in late autumn. Kvass from birch sap with dried fruits can even be an interesting solution for a festive table as a wonderful aperitif.

Kvass with bread

Having already seen how easy it is to make kvass from birch sap, housewives will probably wonder how to make kvass of the usual rye taste, but with the unique benefits of birch sap. The following recipe for kvass from birch sap with bread will be an excellent choice in this case. For cooking you will need:

Fresh birch sap - 3 l;
Black bread (rye, Borodino, etc.) - 300g;
Sugar - ½ cup;
Optional: a handful of raisins, mint leaves, black currants, barley grains, coffee beans.

Preparation of bread kvass on birch sap:

Strain fresh birch sap through several layers of gauze to get rid of micro-pollution: pieces of wood, specks. If the juice is freshly picked, before making kvass from it, it is better to let it stand for 1-2 days in a cool place.
Cut the bread into small cubes and make crackers: Put and dry on a baking sheet in the oven or simply fry without oil in a pan.
In a bottle (preferably glass), where the fermentation process will take place, we put crackers, sugar on the bottom, pour it with slightly warmed birch sap and stir well. You can add your favorite ingredient for taste: it can be blackcurrant or mint leaves - this will give a light berry-herbal aroma, coffee beans and barley - will enhance the rye taste.
Close the bottle with a loose lid or tie several layers of gauze instead of a lid and take it to ferment in a warm place for 3-5 days.
After several days of fermentation, kvass can be filtered, poured into more convenient smaller containers and stored for up to six months in a cool place.