A bottle of sour cabbage. Kvass Sour cabbage soup
Why don't we drink, my dear Gottlieb Karlych, a bottle of cold sour cabbage soup? The weather is hot right now!
- What are you laughing at, venerable Ivan Ivanovich, a nasty German? I know the Russian language well: eat cabbage soup in a plate with piping heat, and not drink from a bottle.
- So they eat ordinary cabbage soup, and they certainly drink sour ones ...
What? So you want to say that Ivanych is wrong, but the truth is on the side of Karlych? And that they don't drink sour cabbage soup? They still drink, they even drink in the theater! Here is what, for example, Alexander Sergeevich Pushkin wrote in one of the drafts that Pushkinists attribute to "Eugene Onegin":
I will accept servility as a kindred:
They serve nuts
Yes, they drink sour cabbage soup in the theater.
One of the heroes of Pushkin's story "Arap of Peter the Great lathers these cabbage soup in mugs:
- Oh, mother Tatyana Afanasyevna, - said Kirila Petrovich T., the former governor in Ryazan, where he amassed three thousand souls and a young wife, both of them with sin in half. - According to me, the wife dress as you like: at least with a kutafya, at least with a boldykhan; If only she didn’t order new dresses every month, and throw away the old ones with brand new ones. It used to be that the grandmother's sundress was given to the granddaughter as a dowry, and the current robrondas - you see - today on the mistress, and tomorrow on the serf. What to do? ruin for the Russian nobility! trouble, and nothing more. - At these words, he looked with a sigh at his Marya Ilyinichna, who, it seemed, did not at all like either praise of antiquity or censure. the latest customs. Other beauties shared her displeasure, but were silent, for modesty was then considered a necessary attribute of a young woman.
“And who is to blame,” said Gavrila Afanasyevich, frothing a mug of sour cabbage soup. - Aren't we ourselves? Young women fool around, and we indulge them.
Nikolai Vasilyevich Gogol echoes him, completing the description of the first day of Chichikov's stay in the provincial town of NN ("Dead Souls", 1st chapter):
The day seems to have been concluded by a portion cold veal, a bottle of sour cabbage soup and sound sleep in the whole pump wrap, as they say in other places of the vast Russian state.
The well-known Ural writer of the 19th century, Fyodor Mikhailovich Reshetnikov, in the novel "Glumovs" spoke of sour cabbage soup as follows:
In two places they sold vodka, in several places they sold sour cabbage soup, which was mainly drunk by girls.
You see what well-behaved girls lived in the Riphean lands in the century before last: vodka - no, no, and sour cabbage soup - with our pleasure.
A great connoisseur of old Moscow, Vladimir Alekseevich Gilyarovsky, in the book “Moscow and Muscovites” (the chapter “Palaces, Merchants and Lyapinites” devoted to sour cabbage soup is downright mini-essay:
In addition to wines, which were exterminated by the sea, especially champagne, the Merchants' Club was famous for kvass and fruit waters alone in all of Moscow, the secret of preparation of which was known only to one long-term housekeeper of the club - Nikolai Agafonych.
When he appeared in the drawing room, where, after coffee and liqueurs, the merchants were digesting a Lucull dinner in armchairs, several voices were immediately heard:
- Nikolai Agafonych!
Everyone demanded favorite drink. Who was given a fragrant leaflet: it smells like a blackcurrant bud, as if you were lying under a bush in spring; to whom cherry - ruby color, taste ripe cherries; to whom raspberry; some white cracker kvass, and some sour cabbage soup - a drink that is so carbonated that it had to be corked in champagne, otherwise it would break every bottle.
- Sour cabbage soup and knock in the nose, and knock out hops! - used to say the ten-pood Lenechka, who drank this drink in half with frozen champagne.
Lenechka - the inventor of the kulebyaki in twelve tiers, each layer has its own filling; and meat, and different fish, and fresh mushrooms, and chickens, and game of all kinds. This kulebyaka was prepared only at the Merchants' Club and at Testov's, and it was ordered a day in advance.
The famous historical novelist Valentin Savvich Pikul, in his novel The Favorite, mentions sour cabbage soup when describing Potemkin's early years:
With a wooden spoon, Potemkin sipped a bowl of oatmeal with vegetable oil, ate a handful of smelts and washed down lunch with a bottle of cabbage soup, into which he had thrown a raisin since the evening (for the sake of pleasant fermentation).
Well, now is the time to remove the veil of secrecy from sour cabbage soup, which are just a kind of well-known to us bread kvass. Sour cabbage soup was prepared from a mixture of malts of several types of cereals and flour according to the traditional "kvass" technology. To achieve increased sparkling, a semi-finished drink on final stage poured into thick-walled bottles ("champagne"), where the fermentation took place. As a result, kvass turned out to be highly carbonated and, as they say, hit the nose. Once upon a time, sour cabbage soup was very popular, but today it is almost forgotten. But in vain!
Especially for the inhabitants of the Mother See, I will give a recipe for “Moscow sour cabbage soup” from the book “Russian cuisine: traditions and customs” by V. M. Kovalev and N. P. Mogilny, published in Moscow in 1992:
1 kg of rye or wheat malt flour, 1 kg of wheat flour, 600 g of buckwheat flour, 1 kg of honey, 10 g of mint, 50 g of yeast.
From bread products for 8-9 glasses boiling water knead thick dough and leave it in a warm place to saccharify. When the dough is suitable, transfer it to an infusion vat, pour 35 liters of boiling water, mix thoroughly and let stand. After that, carefully pour the clear wort into a bowl and stir with honey and mint infusion. Then pour in a glass of yeast starter and leave to ferment. As soon as the must ferments, pour the young kvass into bottles, cork them with corks, tie the corks with wire and keep in a warm place for 10-12 hours. Then take it to the glacier. After 3 days, kvass is ready for use.
Difficult? And who told you that it would be easy. Dare!
Yes, I almost forgot. I would recommend taking a closer look at the sour soup for rocket enthusiasts from the Independent State and Spratland. If you try, you can get a very powerful engine, with which you can fly not only to the Moon, but also to Mars, Venus, and even Jupiter.
The heroes of Russian classics drink sour cabbage soup every now and then, and this is not soup at all.
Here, for example, is an excerpt from Reshetnikov's novel The Glumovs: "Vodka was sold in two places, and sour cabbage soup in a few, which was mainly drunk by girls." The answer to the question of what it is can be found in Gilyarovsky in “Moscow and Muscovites”: “Who was given a fragrant leaflet: it smells like a blackcurrant bud, as if you were lying under a bush in spring; to whom cherry - the color of a ruby, the taste of ripe cherries; to whom raspberry; to whom cracker white kvass, and to whom sour cabbage soup is a drink that is so carbonated that it had to be corked in champagne, otherwise it would break every bottle.
Sour cabbage soup is not a stew at all sauerkraut, and an old Russian honey-malt drink, one of the varieties of fizzy kvass. This drink is old, it is believed that it is already about 500 years old. We found a recipe from 1910.
Classic recipe
"Sour cabbage soup a la Moscow"
“5 pounds of malt (wheat or rye, it doesn’t matter), 5 pounds of wheat flour and 3 pounds of buckwheat flour, sift on a sieve, pour into a tub and boil with boiling water to make bread dough. Then leave him alone. After two and a half - three hours, scald this dough again with boiling water and, having mixed thoroughly, let it stand, then drain the liquid into another tub and, when it cools down, add 5 pounds of honey or molasses, stir, pour in a glass and a half of yeast and let ferment - until foam appears, upon reaching which, pour into bottles and place them for half a day in a warm place, uncorked. And then they plug it up and put it on the glacier for four days - after which they should be considered ready.
It should be translated into modern language, otherwise if you suddenly want to cook sour cabbage soup, then you are unlikely to succeed.
For this we need 14 liters clean water and the following:
Rye malt (flour) 250 gr.
Wheat flour 250 gr.
Buckwheat flour 240 gr.
Mint 5 gr.
Honey 250 gr.
Yeast sourdough - 1/3 of a two-hundred-gram glass.
Floor- liter bottles- 18-20 pcs.
Let's get started. First you need to make a thick dough dough, that is, mix all types of flour and mix well. We leave the dough for 3 hours alone so that it can sugar.
We shift the approached dough into a large container (it is advisable to look for a vat or tub in advance) and pour 14 liters of boiling water. Mix thoroughly until the dough pieces dissolve and the mass becomes homogeneous, cover with a lid or gauze and let stand for several hours.
As a result, you should get a transparent wort, all the excess will settle to the bottom. At this stage, the main thing is not to shake the sediment, but carefully pour it into a clean container. Then add honey, mint infusion and mix thoroughly again.
The time has come for the yeast sourdough prepared in advance - we send it to the wort and mix as usual.
After some time, the wort should ferment - do not miss this moment, right now you need to pour it into glass bottles and securely cork it. Bottles should be sent for 10-12 hours in a warm place for final aging. After this time, move the bottles to a cooler place, if possible, lay them horizontally.
Now it remains only to wait - 2-3 days and the "sour cabbage soup" is ready.
For cooking homemade kvass use rye bread, crackers, fresh and dried fruit, berries, fruit juices and syrups, rhubarb, honey, milk; as additives - yeast, sugar, raisins, citric acid and other products. Previously, in addition, kvass was prepared from sour rye flour(syrovets) or from bread with malt, vegetables, etc. Unfortunately, in our time only one of the varieties is popular - bread kvass.
But in the 19th century in Russia they made kvass sweet, sour, mint, raisin, white okroshka, white sugar, homemade, fragrant, daily, thick, kvass-schi. They also prepared "Petrovsky", "Boyarsky", "Soldatsky" kvass. Berry and fruit kvass enjoyed special love.
Alas, today's Russians can't even imagine the variety of colors of tonic kvass drinks for which Russia was famous!
Classic (malt) kvass
Classic kvass is made from kvass malt, which is not commercially available, so those who want to taste the taste of real Russian kvass will have to start by making this essential component old drink at home.
Malt is made from germinated grain. To do this, the prepared grain is washed (wheat, oats, barley, rye, peas, etc.) and poured onto the bottom of an oak barrel lined with cotton cloth or suitable ceramic, glass or enameled dishes, rolled out in an even layer, covered with cotton cloth on top, then poured with water at room temperature so that the grain is strongly moistened - water is added as the fabric dries. The grain begins to germinate after a few days, and the seedlings should become 2-3 times longer than the grain itself (but not more than 5 mm for wheat, for other cereals a slightly longer length is acceptable). Germination usually takes 5-6 days.
Then the sprouted grains are placed on a baking sheet with a layer of 2–2.5 cm and dried in an oven with the door ajar at a temperature not exceeding 40 ° C. The cooled grains are passed through a meat grinder, ground in a manual or electric coffee grinder. Kvass malt is stored in linen bags, in a dry and cool place(different grains - in different bags).
Classic way preparation of a drink includes three main technological operations: 1) obtaining sweet wort; 2) its partial fermentation and bottling; 3) exposure at a temperature of 12–15 °C (kvass ripening). Let's consider them in more detail.
1. On the first day, the raw materials for making kvass are poured with warm boiled water. On the second day, the liquid is filtered, about 1 kg of sugar is added to it for every 10 liters (the amount of sugar is determined by the type of feedstock) - the sweet wort is ready.
2. Cover the bowl with must and leave it for 10-12 hours in a warm place. At this time, fermentation occurs, which makes itself felt by the release of bubbles and the formation of foam. After this time, kvass is filtered, cooled, bottled (preferably from champagne) and corked. You can pre-put 3-4 raisins in each bottle: they speed up the maturation of kvass.
Preliminary (partial) fermentation of wort is a very responsible operation, the quality depends on it. ready kvass. During fermentation, a certain amount of alcohol is formed in the wort - up to 2%, since part of the sugar originally incorporated into the sweet wort is fermented by yeast (added cultural or "wild" contained in fruits), turning into alcohol and carbon dioxide. Therefore, the longer the sweet wort is fermented before it is bottled, the less sugar remains in it and the more alcohol accumulates. But if there is little sugar left in the fermenting wort by the time it is bottled, or the room was very cold, or there was not enough time for fermentation, the saturation of kvass with carbon dioxide will be insufficient, and it will turn out sluggish, not vigorous, not sparkling. In addition, you can not ferment all the sugar, otherwise the drink will turn out sour, inharmonious, tasteless.
Therefore, the pre-fermentation time kvass wort you need to set yourself, taking into account the actual room temperature and the strength of the yeast starter, or wild yeast located on the surface of fruits and raisins.
3. To speed up the ripening process, kvass after bottling and capping is kept for 12 hours at a temperature of 25–27 °C (summer room temperature), and then taken out to a cold room (12–14 °C) or stored in a refrigerator. In this case, kvass is ready on the 4th day. If kvass is not kept warm, but immediately cooled, then it will be ready for use on the 7-10th day.
The maturation process is as follows. After bottling the must into bottles, capping and cooling to a temperature of 12–14 °C, fermentation does not stop. It passes the more intense, the higher the temperature and the more sugar left in the wort. IN closed bottle the resulting carbon dioxide has no outlet. It saturates kvass, dissolves in it, making it vigorous, sparkling, pleasant, refreshing.
Every 4 g of sugar fermented in a filled and closed liter bottle raises the pressure in it by 1 atm. If the refrigeration was insufficient, and there was a lot of sugar in the wort, then the resulting carbon dioxide will push the cork out. The cork is tied to the neck, but it should be borne in mind that more than 8 atm. the bottle won't last.
A small technological calculation: when fermenting 10 g of sugar in 1 liter of wort, 0.6% alcohol is formed. If 40 g of sugar fermented in each liter of wort, then the alcohol content in the finished kvass will be 4 x 0.6 = 2.4%. You can prevent the accumulation of such an amount of alcohol if you reduce the aging time of kvass in bottles, or the time of pre-fermentation of sweet wort, or lower the aging temperature, or, finally, reduce the sugar rate. And one more thing: let's say that the fermenting wort was bottled at a sugar content of 4% (or 40 g/l), and during aging half of the sugar (20 g/l) fermented. Such a bottle must be opened carefully, since the pressure in it will be 4–5 atm. When releasing the cork from the wires or threads holding it, it is necessary to hold it with your hand.
Russian kvass (old recipes)
First way. For 6 kg of rye flour, put 400 g of wheat and 2 kg malt flour pour it all hot water, boil a little and put in the oven until the evening, so that it is ready. Then take out and for this amount of dough, put it in a tub, pour 5 buckets (60 l) cold water, stir well so that there is not a single lump, let stand and drain into a barrel.
Take 200 g of wheat flour, 1 cup of diluted (25-30 g of dry) yeast and 1.8 liters warm water, beat everything together, put in a warm place to rise, then dilute this solution with the same kvass, but thinner, and pour into a barrel. Put 100 g of mint there, boiled or infused it. Cork the barrel, put it overnight in a warm place, then transfer it to the cold and bottle it cold.
Second way. Take 2 kg rye malt and 2 kg of coarsely ground rye flour, put in a pot, boil with boiling water and dilute well so that there are no lumps. Cover the pot and leave until the evening. In the evening, having heated the oven, put the dough in it and leave it there until the morning. In the morning, put the dough in a tub, dilute with 5 buckets (60 l) of cold water, put 3 tbsp. tablespoons of buckwheat flour and shake well so that there are no lumps. After that, take 3 tbsp. tablespoons of wheat flour, 1 cup of diluted yeast (25–30 g of dry) and 0.6 liters of warm water, shake it up, let it rise and, draining the kvass into a barrel, pour this solution into it as well. Let the kvass turn sour and then take it to the glacier.
Third way. Take 10 liters of cold water, pour 1.6 kg of malt flour into this water, stir, add enough rye flour to form a thick dough, like for bread, but a little thinner (approximately 16 kg of flour). Make this dough at 9 pm, keep it in room temperature until 7 o'clock in the morning, in the summer you can keep less. By this time, prepare from 4 to 5 buckets of boiling water (50–60 l) and a heated oven, as for bread. Dilute the prepared dough with boiling water, pour into glazed ceramic pots or even in cast iron, cover tightly, put in the oven for 1 day and watch that the dough does not go away, and if this happens, then put it right away V stove cast irons (round-shaped metal pots) with cold water. After 12 hours, take out the cast iron without chattering, add boiling water, put it back in the same oven for 12 hours. Prepare a trough with a small hole in the middle. Put peeled sticks or splinter over this hole, lay straw on top, lay a thick canvas on top of it in one layer. Down, under the trough (under the hole), put the tub. After that, remove the cast iron from the stove, let them stand for 2 hours, then carefully pour the liquid into the trough, which should drain into the prepared tub under the trough, and then put all the thick out of the cast iron so that all the liquid can drain.
While this wort is filtering, prepare a bunch of rowan berries, a bunch of mint and a bunch of blackcurrant leaves twice the size, take 1 tbsp. spoon bread sourdough, which is lined with rye flour, let rise for 2 hours. When it rises, put the cooked bunches into a small saucepan, add the strained wort to this saucepan, boil.
Take a 3-bucket (36 l) keg, pour the wort into it and 1 to 3 tbsp. spoons of cooked sourdough (depending on the acidity of the wort). In winter, leave the barrel in the kitchen for about 7 hours; in summer, take it out to the cellar for 12 hours. Then pour into bottles, putting 1 zest in each, cork, put sideways in the sand on ice.
Fourth way. Brew with boiling water in a suitable glass or enamel bowl 1 cup of rye malt and 0.25 cup barley malt to make a dough of medium density without lumps. Let stand for 1 hour, covered with a towel or thick tablecloth. Put in a preheated oven for evaporation for 4-5 hours. Add boiling water, mix thoroughly and leave for a day. Put the evaporated dough in an oak barrel, dilute it in 4 liters hot water and insist 8-10 hours. When the wort begins to ferment, strain and pour into glassware. Pour the remaining kvass thick with 3 liters of hot water and set aside for 3-4 hours, strain and combine both worts for fermentation.
After about a day, when the fermentation process becomes less intense, add white molasses to kvass at the rate of 1 cup per 6 liters of kvass. Cork the barrel, put it in the room for the night, and in the morning transfer to a cold place.
Kvass will be ready for consumption in 3-4 days. Bottled, it can be stored in a cellar or refrigerator for several months without any loss of taste.
White kvass
Mix 0.5 kg of rye flour, 50 g of malt, 50 g of buckwheat flour; moisten with 2 cups of slightly tepid water, stir, pour 2 cups of boiling water.
After half an hour, pour 2 cups of boiling water again - repeat this several times. until 2.5–3 liters of boiling water is collected in this way. Then mix, let cool slightly, pour in 1 glass of grounds from under the previously prepared kvass or a special sourdough, which is prepared as follows: 250 g cornmeal stir with boiling water, mix into the dough 1 tbsp. a spoonful of wheat flour, knead the sourdough well and let it sour for 15-20 hours, cover, put in a warm place.
The next day, dilute kvass with raw cold water, mix, transfer to a cold place, let it settle. After that, it can be consumed immediately or bottled. White bread kvass is the most necessary in household: it is used for drinking, fermenting borscht, cabbage soup and roasting beef.
Red kvass
Boil 1 cup each of wheat and corn flour (cereals) with boiling water to make a dough of medium density, with salt or sugar to taste. Put in the oven, preheated to a temperature of 200-20 ° C, for 2-2.5 hours, cool, cut into pieces and pour warm water to get a uniform thick.
Add 1 glass of malt and kvass grounds from old kvass (it can be replaced with sourdough - see below). previous recipe), pour 3 liters of water, then leave for fermentation for 2-3 days. Strain.
Don't forget to leave the grounds for the new starter.
Red table kvass
Take 1.2 kg of rye and 400 g of barley malt, brew with boiling water to form a thick slurry, stir, then put in a cast-iron pot on the stove for tempering.
The next day, pour into a large pot, dilute with boiled water, let it settle, drain the clean layer. Dilute separately in 2-3 glasses of this drained kvass 20-25 g of dry yeast and 2 tbsp. spoons of wheat flour, let rise warm. Pour the resulting dough into kvass, put up to 400 g of sugar, 3-4 dried hop cones and 100 g of raisins. Stir. Let stand for about 12 hours.
When the yeast and raisins rise with a “cap”, collect them with a spoon, and pour the kvass into bottles through a filter, store in the basement.
The next day kvass is ready for use.
Boyar kvass
Prepare 3 liters of boiled water. Mix 0.5 cups of wheat malt, 1 cup of barley malt, 1.5 cups of wheat flour, then lightly dilute with boiled water, grind, dilute 2 l boiled ox, soak in hot oven 6-8 hours and diluted with remaining water.
From 2 st. spoons of wheat flour, 2 tbsp. spoons of buckwheat flour and 1 tbsp. spoons of yeast, knead the liquid dough, let it rise, mix in kvass and keep in a room under the lid for 20 hours.
Add 2 tbsp. tablespoons of sugar and keep in the refrigerator for 3-4 hours.
Bread and malt kvass
Boil 10 liters of water and pour into it 2 cups of rye malt, 1 cup of flour and half a loaf of broken pieces rye bread. Boil the content. After the liquid has cooled, strain it through cheesecloth, put 2 cups of sugar and 20 g of dry yeast, mix everything and let it stand for 1 hour. Put 3-4 raisins in each bottle and pour the prepared liquid into it. Close the bottles well and keep in the refrigerator for several days.
Kvass "Sour cabbage soup" (old recipe)
Pour into the tub 2 cups of wheat and barley malt and 0.5 kg of wheat and buckwheat flour. Brew with boiling water and leave for 5 hours. Then pour 2 liters of boiling water each time and stir until the liquid becomes as thick as the desired kvass (whoever likes what kvass - thicker or thinner).
Let stand in a cold place. With the same wort, dilute 40 g of yeast and kvass grounds, pour into a tub and mix thoroughly. Transfer to a warm place and let it sour, then pour into champagne bottles, cork well and put in a cold place.
Honey kvass with raisins (old recipe)
Boil 2 cups of rye flour, 0.5 cups of rye malt in a glass or enamel bowl to make a dough of medium density without lumps, let stand for 1 hour, covered with a towel or thick tablecloth. Put in a heated oven (or oven) for evaporation for 4-5 hours. After that, add boiling water, mix thoroughly and leave for a day. Put the evaporated dough in an oak barrel, add 1 cup of raisins, pour in 5 liters of hot water, stir thoroughly and infuse for 8-10 hours. When the wort begins to ferment, strain and pour into a glass dish. After about a day, when the fermentation process becomes less intense, add 2 cups of fruit unsweetened honey to kvass, mix thoroughly and let stand at room temperature for 5-6 hours. Strain, pour into bottles with a tight screw cap and transfer to a cool place. Kvass can be consumed after 3-4 days.
Bread kvass
Rye kvass
Cut 1.5 kg of rye bread into slices and dry in the oven, break the crackers and pour 10 liters of boiling water, leave for 4 hours in an enamel bowl. When the liquid has cooled, strain it and add 800 g of sugar with yeast (30 g) ground in it. Leave the container for 12 hours under the lid. Put 2-3 raisins into bottles and pour the infused liquid into them. Close bottles tightly. The first 24 hours keep them in a warm place, and then transfer to a cold one.
After 4 days, kvass is ready for use.
Dry kvass
Cut 1 kg of rye bread into slices, dry in the oven so that they are well browned, put in a saucepan, pour 5-6 liters of boiling water, then close the lid, let it brew and cool. Strain the infusion, add 1 glass of sugar, 25–30 g of yeast, a few mint leaves and leave for 6–8 hours. When fermentation starts and foam appears, strain a second time, pour into liter bottles with screw caps (on the shoulders), put 5–7 raisins in each, screw the caps tightly and take out to the cold (store the bottles in a lying position). After 2-3 days kvass will be ready.
Dry-mint kvass
Crush 1.2 kg of rye crackers, pour 13 liters of hot (80 ° C) water over them, stir and infuse for 6-8 hours. Carefully drain the clear must, add 600 g of sugar and 50 g of mint, cool to 25 ° C, add yeast and ferment for 20 hours. Pour the fermenting wort into bottles, putting 2 raisins in each, and keep at room temperature until bubbles appear. Then cork the bottles with corks and take out in the cold.
After 1-2 days, kvass can be drunk.
Kvass fragrant with mint
Cut the bread into small slices and dry in the oven. The resulting crackers pour 6 liters of boiling water and strain after 10-12 hours. To a small amount of cracker infusion, add 0.25 sticks of pressed yeast and put in a warm place for fermentation. In the remaining cracker infusion, brew 1 teaspoon of ground mint or 0.5 teaspoon of mint essence, boil and add 1 cup of sugar there. After the yeast comes up, pour it into the cracker infusion, add mint with sugar, mix. Cover with a napkin, put in a warm place and keep until thick foam. Carefully remove the foam, strain the liquid and pour into bottles without filling them to the top. Then close the bottles tightly with stoppers and put in a cold place.
After 12 hours kvass will be ready.
Mint kvass
Grind 270 g of rye crackers, pour into a non-oxidizing dish, pour 6 liters of water, stir, cover with a lid, tie with a thick cloth and put in a warm place for 1.5–2 hours to infuse, stirring occasionally. Then drain the resulting wort, add yeast diluted in warm water, but not more than 30–60 g, 9 tbsp. spoons of sugar, 12-18 sprigs of mint and keep at room temperature for 10-12 hours. After that, strain kvass through gauze and pour into bottles, adding 2-3 raisins to each. Close the bottles tightly, keep at room temperature for another 2-3 hours, and then put in the refrigerator, on the ice or in any cool place.
Northern kvass
Put in a glass or enamel bowl 0.5 kg of rye crackers and 1 kg of stale, well-baked rye bread cut into pieces, add 5 tbsp. spoons of dried and crushed blackcurrant leaves and 1 cup of sugar, pour 6-7 liters of boiling water. Mix thoroughly, cover, wrap with a towel or thick tablecloth and leave for 3-4 hours.
Strain the infusion, add 1 glass of sugar, 25–30 g of yeast, a few mint leaves and leave to infuse and clarify for 3 hours.
When the wort turns sour, strain it from the thick into another bowl and boil. Cool, boil again, pour into bottles, add 2-3 raisins to each. Cork with corks soaked in boiling water, keep warm for 3-4 hours and take out in the cold for 7-8 days.
Cossack kvass
In 3 buckets of boiling water, steam 1.2 kg of crackers, leave for 8 hours. Dilute 8 g of dry yeast with 1 tbsp. a spoonful of flour and 100 ml of infusion of breadcrumbs and let it ferment. Strain, add 2 kg of sugar, pour in the yeast starter and leave to ferment for 12 hours. After that, filter, pour into bottles with lemon slices, keep warm for another 2 hours and take out in the cold.
Borodinsky kvass
Cut 1 kg of "Borodino" bread into slices and dry them in the oven so that they are browned, put them in an enamel or glass dish, add mint leaves to taste, pour 6-7 liters of boiling water, cover with a lid, let stand for 3 hours.
Prepare a dough from 1 cup of diluted yeast (25–30 g dry) and wheat flour, let it rise and add to the cooled wort.
When the fermentation is over (bread and mint rise to the surface) and foam appears, strain a second time and let the kvass stand, then pour into liter bottles (on the shoulders), put 2-3 raisins in each, cork with corks soaked in boiling water, keep warm for 3-4 hours and take out to the cold (store the bottles lying down). After 2-3 days kvass will be ready.
Dry kvass with horseradish
Pour 800 g of rye crackers with 4 liters of boiling water and let stand for 2 hours, and then strain through a sieve. Add yeast (25 g) and sugar (0.5 kg) to the liquid.
Let the liquid ferment for 6 hours and add 100 g grated horseradish mixed with 100 g of honey. Mix the liquid thoroughly, pour into bottles and refrigerate.
Lithuanian bread kvass
Pour 12 liters of hot (80 ° C) water into an enamel bowl, put 1.5 kg of rye crackers there. Mix and leave for 6-8 hours. When the wort has cooled down to 25–27 °C, drain it through linen bag or through a double layer of gauze, add 500 g of sugar, 50 g of raisins, 2–3 tbsp. diluted spoons baker's yeast and 30–40 g citric acid. Leave to ferment for 1 day, then pour into champagne bottles, cork with steamed corks (tie corks to the neck of the bottle) and take out to a cool place.
After 1-3 days, the drink is ready to drink.
Bread and honey kvass
Prepare 1.2 kg of rye crackers, pour 12 liters of hot (80 ° C) water over them, stir and leave for 6–8 hours to infuse. Carefully drain the clarified wort, add 0.6 kg of honey, 30 g of citric acid, cool to 25 ° C and add 10–20 g of diluted yeast. Mix well and ferment for 20 hours. Pour young kvass into bottles through a funnel with cotton wool. Put 2 raisins in each bottle.
For some time, before the appearance of carbon dioxide bubbles, the bottles are kept at room temperature, then it should be sealed with corks and taken out to a cool room,
Petrovsky kvass
Cut 1 kg of rye bread into slices and dry in the oven so that they are browned, put in an enamel or glass dish, pour 6-7 liters of boiling water, cover with a lid, let stand for 3-4 hours.
Strain the wort, add 0.5 cups of honey, 25–30 g of yeast, 100 g of grated horseradish for “vigor”, let it ferment for 10–12 hours. When foam appears, strain a second time, pour into liter bottles (on the shoulders), put 2–3 raisins in each, cork with corks soaked in boiling water, keep warm for 3–4 hours and take out to the cold (keep the bottles lying down). After 2-3 days, kvass is ready for use.
Daily kvass (old recipe)
Take 1.2 kg of stale, well-baked and well-dried rye bread in small pieces, put in a tub, pour 14 liters of boiling water into it, immediately cover it tightly with a tablecloth, let it stand until it cools to warmth fresh milk, then strain through a napkin, but do not squeeze. Put 800 g of good dark molasses on this portion, stir so that it does not remain at the bottom, and then pour 2 tbsp. spoons of yeast mixed with 1 tbsp. spoons of wheat flour.
Put in heat for 12 hours, strain and pour into bottles in the morning, put 2 raisins in each, cork with corks soaked in boiling water and put in the cellar.
After 2 days you can use.
Quick kvass
Cut into slices 1 kg of stale, well-baked rye bread and dry in the oven so that they are browned, put in an enamel or glass dish, pour 4 liters of boiling water, cover with a lid, let stand for 3-4 hours.
After the wort turns brown with a characteristic smell of rye bread, strain, but do not squeeze, but pour 2 liters of boiling water over the soaked bread and let stand for 1 hour.
Strain, pour the resulting wort into the old infusion, add 1 cup of honey, 200 g of grated horseradish, bring to a boil and cool. Add lemon juice for acidification.
Drink chilled.
Kvass with Siberian origin
Prepare 200 g of rye crackers, chop, pour 4 liters of water, insist for 2 hours, add 40 g of yeast, 4 cups of dry Siberian leaves, 8 tbsp. tablespoons of granulated sugar and stand at room temperature for 12 hours.
Pour into bottles and chill.
Caraway kvass
Take 1 kg of black bread, cut it in small pieces and dry. Add 30–50 g of cumin.
Boil 10 liters of water, pour dried bread over it and leave for about 3-4 hours, then strain, add 25 g of yeast, 500 g of sugar, then put in a warm place for fermentation. Strain, pour into bottles.
Berry kvass
Kvass from fresh berries (option 1)
Peel the berries from the stalks, sepals, wash, let the water drain, mash, transfer to an enamel bowl and pour warm sugar syrup at the rate of 4 liters per 1 kg of berries (per 1 liter sugar syrup 100–150 g of sugar is required).
Stir the resulting mixture, cover with gauze, keep for a day at a temperature of 18–28 ° C, then filter and then pour into prepared bottles (preferably from champagne), in which put 4–6 raisins first. Fill the bottles up to the shoulders. Close the bottles tightly with corks, tie with twine and take them to a cold room for aging and maturation. Keep in a cold place for 1-2 weeks.
Kvass from fresh berries (option 2)
Prepared berries (strawberries, raspberries, blackberries, blueberries, and others) crush and pour boiling water at the rate of 8-10 liters of water per 1 kg of berries, cover with a lid. After 10–12 hours, strain, for every 10 liters of liquid add 700–800 g of sugar, 20–30 g of yeast and a little citric acid. Stir, cover the dish with a clean cloth and leave in a warm place for another 12 hours.
Then pour into bottles (not to the top, leave some free space), cork and put in a cool place. After 3 days kvass will be ready.
Yeast can be replaced with the following sourdough: pour 5-10 teaspoons of raisins and 1 teaspoon of sugar with the same amount of warm water and leave for 2-3 days.
If kvass is prepared in order to immediately use it, you can not bottle it. Then cover the pan with a lid and put in a cool place. Kvass completely retains its taste qualities within 2-3 days, and then it becomes sour and tasteless,
Raspberry kvass (option 1)
Sort 1 kg of fresh raspberries, rinse, let drain and grind with 1.5 cups of sugar with a wooden spoon or pestle. Then pour 4 liters of water, put on fire and heat a little, add 25 g of yeast diluted in water, citric acid to taste, strain, pour into bottles (you can put several raisins in each) and put in a warm place for several hours without clogging. When fermentation begins, cork the bottles and put in a cool place. After 1-2 days, kvass is ready for use.
Raspberry kvass (option 2)
Mash 5 cups of sorted and washed raspberries with a wooden pestle or spoon, then add the lemon peel cut into strips, pour 4 liters of cold boiled water, bring to a boil and boil over low heat for 8-10 minutes. Strain, cool to 25–30 ° C, add 0.5 cup fruit honey, 1 tbsp. a spoonful of pounded with sugar and diluted raspberry syrup yeast. Mix thoroughly, let stand in an open container for 3-4 hours, pour into bottles with tightly screw caps, put 4-5 raisins in each, put in a cold place.
Kvass will be ready in 2 days. Serve chilled.
Raspberry malt kvass
Put 8 tubs of 800 g of rye malt (see preparation method on p. 7), 2 kg of raspberries, 400 g of rye crackers, 900 g of sugar, pour in 1 glass of diluted yeast (25–30 g of dry), pour 25 liters of cold boiled water. Active fermentation is on 7 days.
Then take out in the cold for 2 days. Drain. Pour 800 ml of boiled water into the thick, strain. Mix the solutions, boil for 15 minutes, strain after cooling to 25-30 ° C, pour into bottles, putting 1-2 raisins in each. Pitch, tie the corks. Keep on ice.
Strawberry kvass
Wash 1 kg of berries, mash, pour 10 liters of boiling water and cover. After 12 hours, strain, add 26,800 g of sugar, citric acid to taste and 30 g of yeast. Stir, cover the dish with a clean cloth or towel and leave in a warm place for another 12 hours. Kvass is ready. Pour into bottles and refrigerate.
Strawberry kvass (option 1)
Wash the ripe small-fruited strawberries, let the water drain, put in an enamel bowl, pour water at the rate of 700 ml per 250 g of strawberries, heat to a boil, then remove from heat and let stand for 10 minutes. Then filter, add for every 1 liter of liquid 1 tbsp. a spoonful of honey, 4 teaspoons of sugar, 1 g of citric acid, stir, filter again and pour into thick glass bottles. Put 2-3 raisins in each bottle.
Fill the bottles up to the shoulders (7-10 cm below the top of the neck), cork with a cork, which is fastened to the neck with soft wire or twine. Take out to a cold place for aging and ripening. Kvass is ready for use in 7-10 days.
To speed up the maturation process, after bottling and capping, keep kvass for 2 days at 25–27 °C, and on the 3rd day take it to a cold place. In this case, kvass is ready on the 4th day.
Kvass can be prepared from canned strawberries.
Strawberry kvass (option 2)
Rub 4-5 cups of sorted and washed strawberries or strawberries through a sieve, pour 4 liters of cold boiled water, then bring to a boil.
Then strain, add 1 glass of sugar, cool to about 25–30 ° C, add 1 tbsp. a spoonful of yeast pounded with sugar and diluted with strawberry syrup.
Mix thoroughly, let stand in an open container for 3-4 hours, pour into bottles with a screw cap, putting 1 teaspoon of sugar in each, put in a cold place.
Kvass will be ready in 2-3 days. Serve chilled.
Moscow kvass from raspberries and strawberries
Prepare a tub. At the very bottom of its side, drill a hole (well) with a diameter of 2 cm, which should be tightly plugged with a wooden nail. Put a layer of clean, fresh straw down into this tub.
The straw is laid 13–15 cm above the hole so that the kvass that flows into the well passes through the straw. This is done because both strawberries and raspberries are very tender berries, they quickly soak and become, as it were, silty; the straw retains this silt, and the kvass flows clean.
Fill the tub with berries and pour them with cooled boiled water. After fermentation (4–5 days), kvass is ready.
As necessary, from the tub through the well, removing the plug, they collect right amount kvass. At the same time, the same amount of cold boiled water should be added to the tub.
If the selected kvass is too strong, then it is diluted with water, and it is sweetened to taste.
The tub should stand on ice in the summer, and during the heat it must be lined with ice, and stored in the cellar in winter. If kvass freezes, it will spoil.
Cherry kvass
Put 2 kg of ripe washed cherries (with or without pits) in an enameled saucepan, pour 4 liters of cold boiled water and boil until the broth becomes thick.
Strain through cheesecloth, pour into an enameled, glass, ceramic or wooden container, add 0.75 cups of sugar, 1 teaspoon of yeast mashed with sugar and 2 tbsp. spoons of raisins without stones.
When the kvass ferments and foam appears, strain it, pour it into bottles with hermetically screw caps, putting 2-3 raisins in each, and take it out to the cold.
After 3-4 days kvass will be ready. Serve chilled with cubes food ice.
kvass vishnyak
Pour 5 kg of cherries into a 15 liter glass bottle, add 2 kg of honey (or 1.5 kg of sugar) and 5–6 liters of warm water. Mix everything. The temperature of the mixture must not exceed 25 °C.
Close the bottle with a cotton stopper. After 15 days, after the end of rapid fermentation, strain the wort, pour into liter bottles, cork and transfer to a cold room (12–14 ° C) for fermentation for 10–20 days.
Blackcurrant kvass
Mash the washed, peeled berries, place in an enamel bowl and pour warm sugar syrup: 4 liters per 1 kg of berries. To prepare 1 liter of sugar syrup, take 100–150 g of sugar.
Stir the resulting mixture thoroughly, cover with gauze, hold for 1 day at a temperature of 18–28 °C. Then filter, pour into bottles (on the shoulders), adding 4-5 raisins to each.
Cork the bottles with corks, which are tied to the neck with twine or soft wire.
Kvass will be ready in 7-15 days.
Early ripening blackcurrant kvass
Wash 1 kg of blackcurrant berries, rub through a sieve, squeeze out the resulting juice.
Dissolve 1.5 cups of sugar in 2.5 liters of cold water, pour in berry juice, add 10 g of yeast dissolved in warm water and leave in a container with a closed lid overnight.
The next day, pour everything into pre-scalded bottles, putting 2-3 raisins into each. Close the bottles tightly, fasten the corks with twine.
Kvass is ready for use the next day. It can be stored in a cold place for several days.
Spicy currant kvass
Prepare 1 kg of currants, 1 kg of sugar, 3 cloves, 1 pinch of cinnamon, 25 g of yeast, a few dozen raisins, 10 liters of water.
Wash the currant, crush it and pour boiled water over it. Add sugar and crushed cloves and cinnamon to the liquid. Add yeast pounded with sugar (while the liquid should still be warm), then leave for 10 hours.
After 10 hours, pour the liquid into bottles with raisins (2-3 in each bottle), cork them tightly and put in a cold place.
After 2 days kvass is ready.
Lingonberry kvass
Crush with a wooden pestle or mash with a spoon in a deep bowl 5 cups of sorted and washed lingonberries, pour 4 liters of cold boiled water, bring to a boil and boil over low heat for 10 minutes.
Strain, add 2 cups of sugar, cool to 25–30 ° C, add 1 tbsp. a spoonful of pounded with sugar and diluted lingonberry syrup yeast.
Mix everything thoroughly, let stand in an open container for 3-4 hours, then pour into bottles with a tightly screw cap, putting 4-5 raisins in each, and put in a cold place. Kvass will be ready in 2 days. It should be served chilled.
Cowberry kvass with lemon
Lingonberries (1 kg) sort, rinse and mash. Squeeze juice from crushed berries through cheesecloth. Pour the remaining pulp with 10 liters of water and bring to a boil. Let the broth stand for 2–3 hours, then strain, cool to 35–40 ° C and dissolve 1.2 kg of sugar in it.
Add to the broth previously squeezed lingonberry juice, 30 g of yeast, juice of 3 lemons and lemon peel scalded to remove bitterness.
Keep kvass for fermentation in a warm place for 12-16 hours, then cool and store in the refrigerator.
Cranberry kvass
Mash 6 cups of sorted and washed cranberries with a wooden pestle, pour 4 liters of cold boiled water, bring to a boil and boil over low heat for 8-10 minutes.
Strain, add 2 cups of sugar, cool to 25–30 ° C, add 1 tbsp. a spoonful of pounded with sugar and diluted cranberry syrup yeast.
Mix thoroughly, let stand in an open container for 3-4 hours, pour into bottles with a hermetically screw cap, put 4-5 raisins in each, put in a cold place. Kvass will be ready in 2 days. Serve chilled with ice cubes.
Cranberry kvass with lemon
Pour the washed berries into an enameled pan and pour water: 2-3 cups per glass of berries. Put the pan on the stove and boil for 5 minutes, crushing the berries with a wooden spoon. Then drain the liquid contents through a linen cone-shaped bag. Put sugar (80 g per 1 liter) and lemon peels here.
After that, reheat to a boil, then cool to 25 ° C and add yeast wiring (2-3 tbsp. Spoons) and 1 tbsp. a spoonful of wheat flour. When the kvass begins to ferment well and is covered with foam, strain it through a linen bag into champagne bottles, close with pre-steamed corks and transfer to a cool room for aging and fermentation.
Cranberry kvass with juniper berries
Cranberries (1 kg) sort, wash, mash, squeeze the juice through gauze. Pour the rest of the mass with 5 liters of water and boil for 15 minutes. Strain the broth, cool to 35 ° C, dissolve 0.5 kg of honey in it, add 10 g of yeast, previously squeezed cranberry juice and dried juniper fruits (4 cones). Keep kvass in a warm place for approximately 12-18 hours, while the air temperature should not exceed 30 °C. Then cool in the refrigerator.
Moscow cloudberry kvass
Pour a full bottle or barrel of cloudberries, pour cold boiled water. Put the barrel in the basement and keep it on ice until it ferments and acquires the taste of cloudberries.
Sea buckthorn kvass
Mash 5 cups of sorted and washed sea buckthorn with a wooden pestle, pour 4–4.5 liters of cold boiled water, bring to a boil and boil over low heat for 5 minutes. Strain, add 1.5–2 cups of sugar, cool to 25–30 ° C, add 1 tbsp. a spoonful of yeast pounded with sugar and diluted with sea buckthorn syrup. Mix thoroughly, let stand in an open container for 3-4 hours, pour into bottles with tightly screw caps, put 4-5 raisins in each, put in a cold place. Kvass will be ready in 2 days. Serve chilled with ice cubes.
Mulberry kvass
Mash with a wooden pestle or spoon 4 cups of sorted and washed mulberries, pour 3 liters of cold boiled water, bring to a boil. Strain, add 1 cup of sugar, cool to room temperature, add 1 tbsp. a spoonful of yeast pounded with sugar and diluted with part of the syrup. Mix thoroughly, let stand in an open container for 3-4 hours, pour into bottles with tightly screw caps, put 4-5 raisins in each, put in a cold place. Kvass will be ready in 4 days. Serve chilled with ice cubes.
Kvass from red rowan
Select 1 kg of healthy rowan fruits, blanched, mash with a wooden pusher, pour 4 liters of water and cook for 10 minutes. Strain the juice, add 2 cups of sugar, cool. Then pour 10 g of diluted yeast into chilled juice, mix well, pour into bottles and put in a cool place for 3 days.
Rosehip kvass (old recipe)
Carefully sort and rinse with warm water 5 cups of fresh or 3 cups of dried rose hips. Boil syrup from 2 cups of sugar and 4 liters of water, add citric acid or lemon juice to taste. Cool the syrup to room temperature, pour rose hips over it, add 0.5 tbsp. tablespoons of yeast, diluted with part of the boiled and chilled syrup, and kept at room temperature for 2-3 days. Strain kvass, pour into bottles with tightly screw caps or cork with corks soaked in boiling water, adding 2-3 raisins or 1 teaspoon of sugar to each. When fermented in well-sealed bottles naturally stands out carbon dioxide, which carbonates rosehip kvass and makes it especially pleasant to taste.
Kvass from wild forest berries
Squeeze juice from cranberries, raspberries, rose hips, wild strawberries and wild pears, mix in equal proportions (20% each), add sugar (80 g per 1 liter) and yeast (3–4 g yeast per 10 liters). Dilute blended (mixed) juice by 0.3 with water. Put in a warm place for fermentation for 5-6 days. Then pour the kvass into bottles and keep at a temperature of 18–20 ° C for another 2 days. Then store in a cold place.
Honey-berry kvass
Dissolve 3 kg of honey in 12 liters of boiling water, remove the foam with a slotted spoon, cool to 25 ° C and pour in 8 liters of strained red currant juice, or blueberries, or raspberries. If the juice is freshly pressed, then it is not necessary to add yeast; 50-100 g of raisins or 1 cup of baker's yeast diluted in water (25-30 g of dry) must be added to the purchased pasteurized one. When violent fermentation when the kvass runs out and the kvass becomes somewhat lighter (the sediment will fall to the bottom), strain it into bottles, cork and transfer to a cool room for 20–40 days.
It is good to add a little hops to honey kvass (20 g per 1 liter of kvass). Boil water with hops for 20–30 minutes, then remove hop cones with a slotted spoon and dilute honey in hopped water.
Kvass from berry or fruit juice
Such kvass can be prepared from any concentrated juice but better than sour.
Pour 1 liter of juice into 10 liters of hot boiled water and add 500–700 g of sugar. If the juice is sweet, you can take less sugar. When the solution has cooled, add 25 g of yeast and stir.
Put in a warm place, then bottle, cork and store in the cold.
Honey-raspberry kvass
Pour 4 liters of boiled hot water into an enameled pan, add 0.6 kg of honey, 0.8-1.0 liters of raspberry juice and 10-15 g of citric acid.
Raspberry juice can be obtained from fresh berries using a screw, screw or lever press, which are always commercially available.
Juice can be prepared during the berry season and stored canned until the right time.
Cool the prepared mixture to 25–27 ° C, add 2–3 tbsp. spoons of baker's yeast diluted in water and 50 g of raisins. A day later, when obvious signs of fermentation appear, pour the wort into liter bottles, using a glass funnel with gauze as a filter. It is good to put 1-2 raisins in each bottle.
Close the bottles with corks steamed in hot water and put in a cold room for aging and fermentation.
Grape kvass - a drink of love
With a green fragment of grapes, unused green leaves and shoots, stepchildren, remain in abundance. From them you can make a pleasant refreshing drink - grape kvass, rich in vitamin C, flavones, pectins, organic acids.
Well-washed shoots with leaves (tops of shoots, stepchildren) should be placed tightly in an enameled bucket and poured with boiling water until saturated. Wrap a bucket with a lid with a padded jacket and leave for 2-3 days for infusion. Then squeeze the mass, filter the juice and pour it into a 10-liter bottle. For every 10 liters of kvass, add 400–500 g of sugar and 20–25 g of raisins (or 30–40 dry raisins).
Stir and pour into bottles, close with rubber stoppers and let stand for 7-8 days. Pasteurize bottles with kvass (mode: 1–2 hours at 45–50 °C). Then put the drink in the cold (in the basement). Storage temperature 8-10 °C.
Fruit kvass
Kvass from fruit juice
Take 0.5 liters of some fruit juice, 600 g of sugar, a little citric acid, 30 g of yeast, 10 liters of water. Boil water and add sugar and juice to it. Grind the yeast with sugar and mix them with the chilled liquid. Put the liquid in a warm place for 1 day, and then pour into bottles, which are tightly corked. Kvass will be ready in 3 days.
Apple kvass
Take 0.5 kg of sweet apples, wash, cut them thin slices and place in a large glass dish. Put there 800 g of sugar and 100 g of washed raisins. Pour all 10 liters of warm boiled water. When the liquid has cooled, add 30 g of yeast, ground with sugar, to it and put in a warm place. After a day, strain through cheesecloth, bottle and cork tightly. Put the bottles in a room with room temperature.
After 4 days, kvass will be ready for use.
Thick apple kvass
Cut ripe apples rinsed with water as finely as possible, but not to the state of puree, put in an enamel pan. Add there 2-3 tbsp. spoons of baker's yeast diluted in water, 50 g of raisins and a little water so that all pieces of apples are immersed in liquid. Close the saucepan with a lid. After 2-3 days, about half of the sugar in apples will ferment. Then transfer the fermented mass under a press, pour the pressed must through a funnel with gauze into liter bottles, cork them with steamed corks and place in a cool room for aging and fermentation.
Kvass from sour apples
Grind together with the skin 10-15 sour apples medium size, pour 5 liters of cold boiled water, bring to a boil, cook over low heat for 15–20 minutes.
Strain the broth, cool to room temperature, add 1 cup of sugar or 0.75 cups of fruit honey, 1 tbsp. a spoonful of yeast, ground with a small amount sugar and part of the resulting apple syrup; 0.5 cups of blackcurrant juice; zest of 1 lemon or orange; 3–4 tbsp. spoons of raisins without stones. Put in a warm place for 2 days.
Strain kvass, pour into bottles with tightly screw caps or cork with corks soaked in boiling water and put in a cold place.
Kvass is ready for use in 3-4 days. Serve kvass very chilled with edible ice cubes.
Moscow kvass from apples (old recipe)
Take the most sour, but ripe apples, cut off the petioles and fill the barrel with apples. Fill it with boiled water, put it on ice in summer and autumn, and in a dry cellar in winter. Merge apple water and top up the barrel, as stated in the recipe "Moscow kvass from raspberries and strawberries" (see p. 28). You can put lemon zest in a barrel to taste (from 5-6 lemons), since apples do not have their own smell. Worth a year. A good substitute for bread kvass.
Apple kvass with honey
Cut 1 kg of sour apples into thin slices, put in an enamel or glass bowl, pour 4 liters of cold boiled water and bring to a boil. Remove from heat and let the broth stand for 3-4 hours, strain. Add 1 cup sugar, 1 tbsp. a spoonful of yeast and honey and 1 teaspoon ground cinnamon, put in a warm place for fermentation for 2-3 days.
Strain kvass, pour into bottles with screw caps or cork with corks soaked in boiling water and put in the cellar.
Kvass will be ready for consumption in 3-4 days.
Dried apple kvass
Pour 30–50 g of raisins and dried chopped apples into a glass bottle. Pour the mixture with boiled chilled water (for 1 kg of apples 6 liters of water).
Close the balloon with a cotton plug and leave at room temperature for 1-2 days. Then pour the fermenting wort through a glass funnel with a cotton swab into liter bottles.
The remaining apples are pressed, the squeezed must is also poured through a funnel and cheesecloth into liter bottles.
Close the bottles with corks, then leave in a cool room for aging and fermentation. After a few days, the drink will be ready to drink.
Kvass from apple peel
Lightly roast in the oven 6 cups dry apple peel and pour into an enamel pan, pour 3 liters of boiling water, let it boil and remove from heat. Cover with a lid, let it brew for 2-3 hours. Drain the resulting broth, add 1–1.5 cups of sugar, mix thoroughly, cool to 25–30 ° C, add 1 tbsp. a spoonful of yeast, ground with a little sugar. Mix again and leave in a warm place until foam appears. Strain kvass, pour into bottles with screw caps or cork with corks soaked in boiling water and put in a cool place. Kvass will be ready for consumption in 3-4 days. Serve kvass very chilled with edible ice cubes.
Kvass from dried apples and pears
Cut ripe apples into slices, cut out the core, string the slices on a thread (not very tightly) and dry on outdoors- in the sun. Dry small pears. Take a 50-liter barrel, pour a bucket into it dried apples and a bucket dried pears, fill with cooled boiled water and put in a warm place for 3 days. Then take it to the basement, cover it with a thick canvas and leave it to stand until the kvass ferments. Then plug the barrel. Kvass will be ready in 3 weeks, pour it into bottles with screw caps, putting a few raisins in each, or pitch it and bury it in the sand,
Moscow kvass from dried apples
Take 400 g of dried apples, finely chop, pour 1 liter of water and cook for 30–35 minutes. Pour everything into another bowl, add another 3 liters of boiling water, cool, stir in 0.5 tbsp. tablespoons of yeast, stand under the canvas in a warm place, and when the kvass begins to ferment, strain. Add 1 glass of sugar, pour into bottles, dip 2-3 raisins into each and keep in the refrigerator for 4-7 days.
Wild kvass
Put dried wild apples and pears in a suitable dish, pour 0.6–0.7 volume of boiling water over the container, cover with a dense canvas. After a day, drain the infusion and strain - kvass is ready. Pears and apples can be filled with water again.
Pear kvass
Sort and wash the pears (do not use binders), put them in an oak barrel or suitable enameled, ceramic or glassware, pour up to half with chilled boiled water and put in a cold place (in summer it is necessary to keep the container on ice or in the refrigerator, in winter in the cellar; if kvass freezes, it will deteriorate). Kvass will be ready in 5-6 weeks. Add sugar to taste just before use. Serve chilled with ice cubes.
orange kvass
Finely chop the orange with the peel, add 0.25 teaspoons of citric acid, ground with 300 g of sugar, yeast (10 g), pour 3 liters of warm water, put in a warm place. After a day, strain the kvass, pour into bottles, cork tightly and cool. In another day, the drink will be ready.
lemon kvass
Boil syrup from 2 cups of sugar and 3 liters of water, cool to 25–30 °C. Add juice squeezed from 3-4 lemons, cut into strips lemon peel and 1 tbsp. a spoonful of yeast, pounded with a little sugar. Mix thoroughly and keep the mixture in an open container for 2-3 hours.
Lemon kvass with honey
Peel 4 lemons, remove grains from them, cut into slices, knead a little with 300 g of sugar and pour boiling water (10 l). Add 50 g of honey. When the liquid has cooled, add wheat flour (20 g) diluted in water and yeast (30 g) pounded with a small amount of sugar into it. Stir the composition, put for 10 hours in a warm place. After this time, the lemon slices should float. Strain the infusion, pour into bottles, putting 2-3 raisins in each. After 2 days of aging in a cold room, kvass is ready.
Gaidamatsky kvass
Dissolve 1.2 kg of sugar in 10 liters of boiling water, add 8 lemons, each cut into 4 parts, without seeds. Cool to 28-30°C. Top up with 500 g of beer and add 8-10 g of yeast, filter, cool, then bottle.
Apricot kvass
Take 1 kg ripe apricots, cut in half, remove pits, chop. Pour 3.5–4 liters of cold boiled water, bring to a boil and boil until the broth becomes saturated yellow. Strain the broth into an enameled promise, rub the apricots through a sieve, pour the pomace with a small amount of water, boil for 2-3 minutes. strain, cool and combine the decoctions. Add 1 cup sugar, 1 tbsp. a spoonful of yeast mashed with sugar and leave to ferment in a warm place. When the kvass ferments and foam appears, strain, pour into bottles with screw caps, putting 2-3 raisins in each and take out to the cold. After 3-4 days kvass will be ready. Serve chilled with ice cubes.
Watermelon kvass
From a one and a half kilogram watermelon, select the pulp, remove the seeds and chop in a deep ceramic dishes. Pour 6 liters of cold boiled water and evaporate to a consistency heavy cream. Strain the broth into an enamel bowl, rub the watermelon pulp through a sieve, pour the puree with a small amount of boiling water, let stand for 30 minutes, strain, cool and combine the watermelon puree with the broth. Add 0.5 cups of nardek (watermelon syrup), 1 tbsp. a spoonful of yeast mashed with sugar and leave to ferment in a warm place for 4-5 hours. Then strain, pour into bottles with screw caps, putting 1 teaspoon of sugar in each and take out in the cold.
After 2 days kvass will be ready. Serve chilled for dessert.
Melon kvass
small ripe melon wash thoroughly, peel, chop small pieces, put in a deep enameled pan, sprinkle with sugar and refrigerate for 2 hours. Pour 3.5–4 liters of cold boiled water over melon pieces and boil until the broth becomes thick and saturated. Drain the broth into an enamel bowl, rub the melon pieces through a sieve, pour the puree with a small amount of boiling water, let stand for 1 hour, then strain, cool and combine the melon puree with the decoction.
Add 0.5 cups of white molasses, 1 tbsp. a spoonful of yeast mashed with sugar and leave to ferment in a warm place.
When the kvass ferments and foam appears, strain, pour into bottles with screw caps, putting 1 teaspoon of sugar in each and take out to the cold.
After 2 days kvass will be ready. Serve chilled.
Vegetable kvass
Carrot kvass
Grate on coarse grater 1.5 kg washed and peeled sweet carrot, pour 4 liters of cold boiled water, bring to a boil and remove from heat. Add a few pieces of black bread, 2 cups of sugar, citric acid, cinnamon and cloves to taste. Mix thoroughly, cover with a thick canvas and leave in a warm place for 10-12 hours. Strain the kvass into a glass dish and let stand in the room for about a day. Serve chilled with ice cubes.
Beet kvass
Wash and grate 2 kg of beets, then pour 4 liters of warm boiled water. Add 0.5 kg of sugar, 1 pinch of citric acid and 30 g of yeast, ground with sugar. Mix and dip a slice of rye bread, lightly salted, into the liquid.
When the wort begins to ferment, strain it, bottle it, cork it tightly and transfer it to a cool place in a day. After another day, kvass is ready for use.
Beet kvass (old recipe)
Grate 1 kg of washed and peeled sweet beets on a coarse grater, pour 4 liters of hot water and leave to ferment at room temperature for 3 days.
Strain the kvass into a glass dish, then let stand in the room for about 10 hours. Pour into bottles with screw caps, then put in a warm place.
Use ready-made kvass for making borscht, beetroot soup or as a drink - in this case, serve it chilled with ice cubes, adding salt, sugar, pepper and other spices to taste.
Various kvass
Kvass from birch sap
Birch juice boil, so that part of the water evaporates, cool, add yeast at the rate of 50 g per 10 liters of juice, let it ferment.
Then pour into bottles, cork and store in a cool place.
Berezovik in Belarusian
Filter the birch sap, pour it into a small barrel, put it in a dark, cool place. After 2–3 days, when the juice is slightly sour, add barley grains or rye breadcrumbs toasted on a baking sheet, let stand for another day, strain. Kvass is ready to use. For 10 liters of juice, take 300 g of barley grains or 400 g of rye crackers.
Kvass from birch sap with honey
To 10 liters of birch sap add the juice of 3 lemons, diluted in water 50 g of yeast, 200 g of honey. You can put 2-3 raisins in a bottle, then pour kvass into it. Cork bottles and store in a cool place for several days.
Honey-spicy kvass
Pour 5 liters of water into an enameled pan and dip a gauze bundle with spices into it: hops, cinnamon, ginger, cardamom and a little cloves.
The amount of spices and their ratio is determined by taste. The aroma of spices should not stand out too much and drown out the aroma of honey. Boil water with spices over low heat for up to 5 minutes, then remove the spices (if desired, you can leave in a saucepan). Add 0.6 kg of honey, 20–25 g of citric acid (to taste) to spiced water cooled to 40 ° C, stir the liquid and cool to 25 ° C.
After that, add 2-3 tbsp. spoons of baker's yeast diluted in water and 50 g of raisins. The next day, when there are clear signs of fermentation, pour the young wort through a glass funnel with gauze instead of a filter into liter bottles, in which you first put 2-3 raisins.
Close the bottles well with corks steamed in boiling water and leave at a temperature of 12–15 ° C in order to slow down the fermentation process with cold and allow the resulting carbon dioxide to dissolve, saturate the kvass, and make it sparkling.
After 3-5 days, the drink is ready, and it can be served at the table.
Kvass with thyme
Boil 20 g of dried thyme leaves in 1 cup of prepared kvass, pour in another 0.9 l of kvass, add 50 g of sugar, mix and leave for 10-12 hours.
Strain, bottle and chill.
Bitter kvass
For 1 liter of ready-made kvass, take 5 g of dry flower baskets of tansy, 10 g of granulated sugar. Place tansy in a clean gauze bag, then dip in kvass for 12-24 hours. Then remove tansy, add to kvass granulated sugar, mix and leave for another 2 hours.
Light ginger kvass
For 6 liters of water, put 400 g of molasses or sugar syrup, 3 roots of chopped ginger, 1 cut pitted lemon, boil it all 5 times, cool to 45-50 ° C, put 4 g of yeast, keep warm until the lemon slices rise, remove them with a slotted spoon, pour into bottles, cork tightly, leave for 5 days at room temperature, then take them to cold place.
Sour cabbage soup(sour shti) - an old Russian honey-malt drink, a type of sparklingkvass. They represent a genus honey kvass or maybe light malted honey.
Wikipedia
Not versed in the preparation of kvass a person will think that these are simple sour cabbage soup from sauerkraut. However, in the old days it meant nothing more than kvass. So, V. Gilyarovsky in his remarkable work, describing the life of the then merchants, said:
“To whom a fragrant leaflet was served: it smells like a blackcurrant bud, as if you are lying under a bush in spring; to whom cherry - the color of a ruby, the taste of ripe cherries; to whom raspberry; some dry white kvass, and some sour cabbage soup - a drink that is so carbonated that it had to be corked in champagne, otherwise it would break every bottle.V. A. Gilyarovsky. Moscow and Muscovites
Yes, and in the tales of the Russian North, they were repeatedly mentioned precisely as a carbonated bread drink - kvass. So, we now imagine what sour cabbage soup is and it's time to move on to cooking it.
To do this, we need 14 liters of clean water and the following:
- Rye (flour) - 250 g.
- Wheat flour - 250 g.
- Buckwheat flour - 240 g.
- Mint - 5 g.
- Honey - 250 g.
- Yeast sourdough - 1/3 of a two-hundred-gram glass.
- Half-liter bottles - 18-20 pcs.
The procedure for making kvass at home
- We mix all the ingredients from cereals well, pour 3-4 cups of boiling water and knead a thick dough. We leave it warm for three hours to saccharify.
- We put the approached dough in a suitable dish (vat, tub, enamelware) and pour 14 liters of boiling water there. All this is thoroughly mixed until all the pieces of dough are dissolved, cover with a lid or a piece of cloth and let stand for several hours.
- Carefully pour the clear must, avoiding shaking, into a clean container, add honey, mint infusion and mix thoroughly.
- Pour the prepared yeast starter into the wort and mix a little.
- When the wort ferments, we pour it into glass bottles, cork it securely with corks and transfer it to a warm place for final aging within 10-12 hours.
- After this time, the bottles are placed in a fairly cold place, preferably in a horizontal position.
- It remains to wait two or three days and kvass "sour cabbage soup" is ready for use both in the bath as a tonic drink and aromatic in the steam room, and for ordinary thirst quenching.
If desired, the remaining sediment of the wort can be reused. But we must take into account that the drinks are no longer of the same quality. Of course better cooking kvass do it again, using fresh ingredients, and get effervescent and vigorous kvass.
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