How to cook bread kvass. Bread kvass with currant leaves

In this article I want to offer simple recipes for a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink prepared by you will be incomparably tastier than store analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have been glorifying since ancient times.

It is a real piggy bank of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefit comes from the microorganisms formed as a result of this process.

In the old days, a bread drink was drunk to maintain health during Lent, it replenished strength and lack of nutrients during food restrictions.

Making kvass on your own is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches thirst and tones well. Chilled kvass will perfectly refresh you on a hot day, give strength and energy. In addition, it is successfully used in the preparation of botvinia, traditional stews, marinades, etc.

The classic recipe for kvass from rye bread with yeast

The classic recipe is the basis for making this drink. A minimum of products and ease of preparation allow you to easily get excellent kvass at home - tasty and healthy. A little time and patience and the whole family enjoy a wonderful drink!

You will need:

• 1 kg stale rye bread
• 20 g yeast
• 1 st. l. flour
• 300 g sugar

Cooking method:

Trying not to disturb the muddy sediment at the bottom, it is carefully poured into clean bottles, corking them tightly.

Put the container with kvass in the cold for 3 days, after this time it will be completely ready for use

Bon appetit!

How to make homemade kvass without adding yeast

How to cook kvass without yeast and sourdough? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very beneficial in okroshka or as a soft drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

• 120 g granulated sugar
• 500 g rye bread
• 3 l water
• 1 handful raisins (not washed)

Cooking method:

1. Dry the bread slices well in the oven at 100-110 degrees until golden brown.
2. Pour crackers with hot water (about 80 degrees) water, add sugar
3. Cover the neck with a clean cloth, then put the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
4. As soon as fermentation stops, strain the liquid into bottles, cork them tightly.
5. You can, if desired, put 4-5 pcs in each bottle. raisins - this will give sharpness and carbonation
6. Keep kvass cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for sharpness and pleasant taste of kvass. But in this case it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes.

Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and cook kvass for all households.

You will need:

• 200 g Borodino bread
• 15 g dry yeast
• 1 tsp flour
• boiled water
• a handful of dark raisins

Cooking method:

1. Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
2. Pour the crackers with boiling water and wait 3 hours
3. Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
4. Add sourdough to breadcrumbs, cover and leave in a warm room for one day
5. Strain the product into a convenient container and throw in a handful of dry raisins
6. After that, keep bread kvass warm for another 6 hours
7. Next, kvass should stand in the cold for 2-3 days
8. Now kvass is ready to use!

Bon appetit!

Recipe for kvass from wheat bread at home

No less tasty is kvass made from wheat bread. Be sure to try to prepare your favorite drink according to this recipe - rich, beautiful and invigorating. Roast crackers well in the oven until golden brown, so that your kvass acquires a beautiful color. Good luck with your cooking!

You will need:

• 1 kg wheat bread
• 20 g pressed yeast
• 2 tbsp. l. sugar
• 2 tbsp. l. dark raisins
• 1 st. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Put crackers in a 3-liter jar and pour boiling water, wait until the water cools down to about 20 degrees

Pour yeast sourdough into bread wort, cover with gauze, leave in a warm place until it ferments - this is easy to determine by smell for about 10-12 hours

Let it stand with raisins in a warm place for at least 6 hours

Pour kvass into bottles, cork them tightly, put in the cold for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Rye bread kvass with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and delicate aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Enjoy your taste experience!

You will need:

• 1 kg rye bread
• 20 g yeast
• 1 st. l. flour
• 300 g sugar
• 3 art. l. dry mint

Cooking method:

1. The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown.
2. Dry mint pour 200 ml of boiling water, let it brew for several hours
3. Next, pour crackers with 3 liters of hot water and leave in a warm place for 3 hours
4. In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
5. Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar into it
6. Also introduce mint decoction from the wort, after filtering it
7. Next, the dishes with the drink must be held in a warm room under a napkin (clean cloth) for 12-14 hours
8. After it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom.
9. Put the bottles in the cold for 3 days, after this time the kvass will be completely ready for use

Bon appetit!

How to cook bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise with its unusual taste and aroma. Be sure to try to cook kvass at home according to this wonderful recipe! Good luck to you!

You will need:

• 800 g rye crackers
• 4 l water
• 25 g yeast
• 1 st. l. wheat flour
• 100 g sugar
• 100 g honey
• 100 g fresh horseradish

Cooking method:

1. Dry the bread in the oven at 100-110 degrees until golden crackers
2. Next, boil the water
3. Pour dried crackers with boiling water and insist in a warm place for a day
4. We filter the resulting wort from bread, pour it into a glass dish
5. We take a little of the resulting wort, heat it to warm and dilute the yeast in it with the addition of flour and sugar
6. As soon as the yeast is activated, add the starter to the bulk of the liquid
7. We cover the dishes with a cloth and let the kvass ferment for 5-6 hours.
8. After the expiration of 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
9. Stir and pour it into bottles without topping them up to the top.
10. We tightly cork the bottles and put them in a cold place for 3 days

Video recipe for homemade bread kvass

Bread kvass is a national pride, a drink that is not known in most countries. Foreigners, coming to us, invariably admire its refreshing taste with a pleasant tingle on the tongue.

Meanwhile, many young housewives do not know how to make kvass at home so that it turns out tasty and “carbonated”.

After some forgetting, when we switched to artificially carbonated sweet drinks, we are starting to return to the roots again.

We will teach you how to prepare an original bread drink with a slight sourness and small gas bubbles in your kitchen.

For the preparation of kvass at all times used black bread and cook it all year round. It was the bread drink that saved the winter from scurvy, "worked" for immunity. He added strength to the fasts and maintained health, because before fasting was strictly observed by everyone. The main food was still the same rye bread, beetroot, onion and kvass.

The classic recipe for kvass from rye bread with yeast

In principle, bread kvass is prepared not only on rye, but also on wheat-rye or white bread. But tastier and more beautiful in appearance - well toasted rye bread without additives in the form of cumin, dill, etc.

Peculiarities. Slices (cubes) of bread are fried on a dry baking sheet or a dry frying pan.

Kvass does not accept butter. For the same reason, bread with seeds or nuts is not suitable.

For a classic recipe, take:

• 0.5 - 1 kg of rye bread (for crackers);
• 2-4 cups of sugar - to taste or depending on the desired sweetness;
• 8 liters of water;
• 30 g raw (15 g dry) yeast.

Bread cut into cubes, slices or strips and fry until golden brown with a small “burning”. Place in a 10 liter saucepan and cover with boiling water. Leave to cool. While the wort is still hot enough, add the sugar so that it dissolves easily.

In a warm solution (not higher than 30 ° C), add yeast. Stir, cover with a towel and leave for 12 hours. Try it, "sparks" of carbon dioxide should already be felt, but so far weak. Sparkling drink will be typed in the refrigerator. We filter through a sieve and cheesecloth, bottle it, tightly twist it - and put it in the refrigerator.

Carefully. If you keep kvass warm, it will become less sweet, but it will gain a degree. In an ordinary sweet drink, the strength is around 0.5 °, in a slightly over-aged drink it can reach 2 °.

We do not throw away the remaining thick, it can be used as. It is enough to throw a couple of crackers (a handful of dried cubes) into a three-liter jar, pour boiling water, add half a glass of sugar. When cool, add 0.5 liters of sourdough. After 8-12 hours the drink is ready.

Note. You can repeat this “trick” with the remaining thickets many times, even all summer.

Already after the second or third drain, the taste of yeast completely disappears, and kvass continues to be sharp and tasty.

How to cook without yeast?

A drink made from rye crackers without the use of yeast can be prepared in three ways.

1. Use kvass grounds on rye flour.
2. Make a hop starter.
3. Put the wort, as in the classic recipe, only replace the yeast with raisins.

Consider the last recipe, since it is the easiest and does not require much time. We will do the calculation for a three-liter jar. You will need:

• water - 2.5 l;
• rye crackers - 150-200 g;
• sugar - 0.5 cups;
• raisins - a handful.

Pour boiling water over crackers and sugar in a three-liter jar. Let cool to lukewarm and add raisins. Leave warm for a couple of days. Strain, add 3-5 fresh raisins to each bottle, close and send to the refrigerator for maturation.

Kvass "Borodinsky" with raisins

We specifically put this recipe in a separate name, although the preparation has no features. A drink made from Borodino bread will delight you with its excellent taste and slight sourness.

It can be prepared from fresh bread, but it still tastes better from crackers. Kvass is prepared with raisins, although yeast can also be added if desired.

Cooking with wheat bread

Many people make kvass from wheat bread. Taste, and especially color, it differs from rye.

Important. For those who have increased acidity of gastric juice or peptic ulcer, it is better to cook from white bread. The drink is "paler", but contains less acids.

Before use, white bread is cut and dried in the oven or in a frying pan without oil until golden brown. In the presence of gastrointestinal problems, you should not fry it to blackness. Ingredients:

• White bread crackers - 200 g.
• Water - 2 liters.
• Sugar - 80-100 g.
• Pressed yeast - 20 g
• Raisins - 40 g
• Half a lemon (optional)

Grind crackers and pour boiling water. Add sugar, crumble the yeast into the cooled infusion and put the raisins. After 12 hours, strain and bottle. Add a slice of lemon and a few raisins to each. Put in refrigerator.

Rye bread with mint

Mint will add a touch of freshness to rye kvass, created according to any recipe. To do this, you need (based on for 6 liters drink) take a couple of sprigs of mint with leaves. Pour boiling water over them, let it brew, and then add the infusion to the main wort.

With honey and horseradish "Vigorous"

This kvass is also called kvass because it is ideal for this cold Russian dish.

You will need:

• Loaf of Borodino (or other black bread without additives);
• 4 liters of water;
• 20 g raw yeast);
• half a glass of honey;
• half a glass of grated horseradish root;
• 2-3 tablespoons of sugar (if you want);
• pieces 20 raisins;
• 30-50 g of millet.

We make crackers from bread and pour boiling water for 3 hours, then filter, add yeast and leave in the room for 6 hours. Add honey mixed with horseradish, as well as sugar (optional). We immediately bottle it. In each add a little washed millet and raisins. After two days in the refrigerator, kvass is ready.

Bread drink in a 3 liter jar

Many people make kvass this way, especially if the family cannot cope with large volumes of the drink. Approximate proportions per jar:

• a couple of pieces of toasted bread;
• sugar - from 2 tablespoons to half a glass;
• yeast - 10 g raw or a handful of raisins;
• water - almost under the neck of the jar.

Reference. After the first drain, use the thick for a new kvass, adding fresh crackers and sugar. After the second drain, divide the thick into two cans, etc.

Benefits and contraindications when using kvass from bread

Today, science has proven the usefulness of kvass made from bread. It contains vitamins and minerals, so necessary for our bodies in a healthy state, and during recovery from illness. In addition to quenching thirst, the drink is taken for medicinal purposes, as well as to maintain beauty.

It is useful:

• for metabolism;
• in case of malfunctions in the work of internal organs, since it has a depressing effect on pathogenic microflora;
• to improve performance;
• with hypertension;
• helps cleanse blood vessels and strengthen the heart muscle;
• increases potency;
• restores liver cells;
• has a choleretic effect.

Kvass is useful for everyone, including children. However, make sure that it does not turn out to be alcoholic.

This drink should be used with caution by people suffering from:

• gout;
• peptic ulcer;
• with increased acidity of gastric juice;
• cirrhosis and hepatitis.

But these are not absolute contraindications. A mug of fresh cool and sharp kvass in the heat will not hurt, and even helps to restore vitamins and minerals lost with sweat.

Hello dear readers! Finally, we have a real summer, with all the charms that rely on. The heat is incredible, of the preferred activities - alternating sunbathing with taking a shower. And as for nutrition, it’s definitely impossible to stuff yourself with meat in such weather, for days on end I’m tearing myself up with liquids: fruit drink, compote, smoothies (also, after all, practically liquid) and kvass.

Fruit drink with compote, I think you know how to cook (if not, I'll tell you), to smoothie recipes I have already applied more than once, but now I’ll just tell you the recipe for homemade kvass from black bread. This, I tell you, is an exceptionally tasty and healthy drink!

health drink

Real live kvass is a primordially Russian drink that helped our ancestors successfully avoid beriberi (although they didn’t know such a word then) and even treat scurvy. And in Soviet times, it was sold from large barrels for bottling, and a queue lined up behind it (remember this picture?).

This is a fermentation product, and it acts on the digestive system according to the same principle as kefir. It contains the most important:

• Organic acids and amino acids
• Vitamins A, C, the whole group B, E, PP
• Phosphorus, calcium, iron, copper
• Carbohydrates, but almost no protein

Gorgeous composition! Which, favorably affect the intestinal microflora, and helps our body to digest heavy food. And it also helps to stabilize the water-salt balance and maintain good spirits, strengthens the immune system and improves well-being. And traditional medicine is supportive of the drink - it uses it in many ways.

Important! Kvass has a fairly low calorie content (about 25 kcal per 100 grams),so they don't get fat from it. The danger lies in the fact that it increases appetite and it depends only on you how much you allow it to be done..

So, the benefits of today's drink are huge. And I will not go into details anymore, otherwise you will not receive the promised recipes. I will also allow myself to dwell on some cooking tips, and then I will immediately get down to business.

Secrets of brewing

They are necessary in order to definitely not get into a mess and cook kvass, even if you have never made it. I promise - you will get the most delicious and healthy bread drink. So:

• You need to prepare a drink only from rye bread, but you can experiment with varieties. After all, tastes do not argue!
• Make sure that the crackers do not burn, otherwise you will not get such a pleasant, sweet and sour taste.
• Do not completely fill the entire volume of the container, leave about one tenth free so that the drink can freely ferment as much as it wants.
• Be sure to cook in a container that does not oxidize. It can be glass jars or bottles, and if you do it in a saucepan, then choose enameled or stainless steel.
• Raisins will increase fermentation, thus it will become carbonated, the taste will be sweet and sour.
• Kvass from malt has a carbonated, rich taste and a beautiful amber color.
• A drink with the addition of berries and fruits (pears, plums and apples) has a sour taste, for more sweetness - add more sugar.
• The longer you insist it, the stronger and sharper you get the taste as a result.
• If you want to give your drink a special taste, you can flavor it with honey or blackcurrant leaves, mint or spices - depending on your preferences.

Softened crackers used in the first ferment can be used a second time. To do this, squeeze them well and put them in the refrigerator, and when you decide on a new portion, then take them out, wait until they warm up to room temperature, add sugar and fresh sourdough is ready!

I had some preparations for a long time today. Almost even before the recipes, she told step by step all the subtleties of kvass brewing. However, advice is still not enough, let's proceed to specific recipes.

How to cook kvass

And I’ll start with the classic version with yeast, I’ll try to explain everything in detail, but if you have any questions, I’m waiting for you in the comments, write, I will definitely answer.

Classic variant

We will need the following ingredients:

• 0.5 kg of black bread;
• 5 liters of water;
• 0.25 g of sugar;
• 20g pressed yeast (or dry - 5 grams).

Detailed action plan:

1. Cut the bread into small cubes and dry in the oven until golden brown.
2. We boil water, cool it to a temperature of 30-35 ° C and pour it into the container where the drink will ferment.
3. Add crackers, close the container with gauze or a thin towel and put in a dark place for about a day. The resulting mixture is called wort.
4. We filter the wort, while squeezing the crackers well. Pour into another container or thoroughly rinse the existing one.
5. Add 200 gr. sugar and diluted yeast (it is better to take pressed, but you can also dry) to the wort.
6. We cover the container with a lid, but not tightly, otherwise carbon dioxide will not come out and you risk getting a "little explosion at the pasta factory." Again put in a dark place for another 14-15 hours at room temperature.
7. We finally filter the drink.
8. Add the remaining 50 gr. sugar and mix very well.
9. Pour into bottles or jars and seal tightly. Before use, a few more hours should pass until the kvass rests in a dark and cool place.

Note: there is a faster way to prepare the wort. To do this, crackers are poured with boiling water, allowed to cool to room temperature, and yeast and sugar are immediately added.

I found a very good video for you with a photo and a detailed description of the process. Look, the recipe is a little different, but it is also working, I have already managed to prepare a portion of kvass using it:

No yeast for PP fans

Don't want yeast? For lovers of proper nutrition, I offer a recipe for yeast-free kvass with raisins. To prepare it, we take the same composition, only without yeast. Instead, add 50 g of raisins. The cooking process is also not very different:

Pour the dried crackers with sugar with boiling water and leave to cool. Then add raisins and leave to ferment for two days in a warm, dark place. Do not forget, the semi-finished product must breathe, so do not close the lid, but only with gauze or a towel.

In conclusion, we filter the drink and add another 50 grams of sugar. Pour and add a couple of raisins to each bottle. Kvass without yeast is ready!

Attention! If you are not satisfied with my volumes, you can calculate the number of products yourself. Why bother with trifles, let's cook kvass for 20 liters of water! Therefore, you need to take 2 kg of bread, 1 kg of sugar and 200 grams of raisins.

There is one subtlety here: kvass, already prepared on the used bread wort, only becomes tastier every time. So do not throw away the pomace, but make the next portion with them.

Truly "male" kvass

A very interesting recipe, called for some reason "Boyarsky", has a special tonic property due to the mint in the composition, and masculine because our men especially love it. Prepared according to the traditional recipe, but the composition includes 2 new ingredients. And so, for its preparation we need:

• 1 kg of black bread;
• 5 liters of water;
• 300 grams of sugar;
• 30 grams of pressed yeast (or 7 grams of dry);
• 1 cup wheat flour (variety is unimportant);
• mint leaves.

And here is a new element - sourdough! For her, you need to dilute the yeast with a glass of warm water, add some sugar and wheat flour. In order for this whole economy to fit well, we put it in a warm place.

By the way! The store sells blanks for making homemade kvass - you can use them, but then the taste will not be the same as that of a drink prepared completely with your own hands.

At this time, pour black crackers with boiling water, add sugar and leave to cool. When the liquid has cooled, mix the leaven with the kvass wort and mint tincture(remember how to do it?) and again leave to roam, only now for a day. After a day, carefully filter and add a little sugar, bottle and store in the refrigerator.

For lovers of experiments

I specifically highlighted this item for lovers of unusual sensations. Kvass is exactly the product, with the composition and method of preparation of which you can experiment endlessly. Although not, the method is practically unchanged: kvass wort is prepared (with or without yeast), always with black bread croutons. And already various components are added to it, each of which gives its own unique taste.

What could it be:

• Herbs and even shrub leaves ( currant, For example)
• Fruits (apples are especially popular)
• Vegetables (here the championship is in beets)
• Dairy and dairy products
• And even hell

A big plus is that our today's drink is quite simple to prepare and does not require a large number of ingredients. The main thing is to follow the recipe and not miss a single step, and as a result you will get natural homemade kvass with a rich taste.

Attention! The drink retains its beneficial properties for about 3-4 days, so enjoy yourself and treat your family and friends no longer than this time!

Some variations on the kvass theme are presented in the video:

Contraindications to the use of kvass

Of course, today's product, in addition to pluses, has its minuses, and I can’t help but say about them. So, you need to be careful about kvass if you have:

• stomach ulcer, gastritis, or frequent heartburn
• increased levels of stomach acid
• a serious disease such as cirrhosis of the liver
• urolithiasis and any kidney disease
• individual food intolerance

It is also undesirable to use kvass for pregnant women, young children and drivers - the drink contains a small amount of alcohol due to fermentation. In general, each product should not be abused, everything should be in moderation! Keep this in mind, and better do less so that there is no temptation to overdo it.

Now you know how to make a cooling drink for the whole family, and a little later I will tell you how to make kvass from rye flour. Food prepared at home from natural ingredients is always much tastier than bought in a store, because a homemade drink is prepared with soul! I will be glad to see your family recipes and tips in the comments, we will exchange experiences. Bon appetit!

Thanks to everyone who read to the end, I'm always glad to see you on my blog! If you liked the article, please share it with your friends on social networks, I will be very grateful for it.

The same kvass, for which there were queues on the streets of the city, and which was always present on the table in the rural courtyard, remained far in the past.

But today we have a great opportunity to make homemade kvass by right the number one drink in the house. The recipes for making this wonderful drink with its unique taste, as it has been prepared in Rus' for a long time, are carefully passed from hand to hand by our grandmothers and mothers, as well as by culinary specialists - experts in their field.

The drink that came to us from ancient Egypt took root in Rus', becoming at the same time food. After all, there are countless dishes, the recipe for which includes kvass.

Do-it-yourself homemade kvass has a beneficial effect on our health. It regulates the metabolism in the body, improves the activity of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, and helps to remove toxins from the body. I suggest you prepare a great drink - according to the traditional recipe of rye crackers, as I do.

Homemade rye kvass

You will need one loaf of rye bread, 8 liters of water, 55 grams of yeast, 220 grams of sugar and raisins to taste.

• First, I dry the breadcrumbs in the oven over high heat. They should turn out golden in color, while I always make sure that they do not burn. Kvass from rye breadcrumbs, cooked at home, is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones and gives strength. It was he who was taken with him to haymaking by our ancestors.
• Then I boil water in a large saucepan and pour sugar into it, stir. I add crackers to the water and leave everything to cool and infuse.
• After making sure that the base has cooled down, in its small amount I grind the yeast to its liquid state and pour everything into the base. Yeast for this is better to take fresh pressed. I stir the mixture well so that the yeast is completely distributed in the water, and the maturation of homemade kvass occurs evenly.
• I tie the pan with the future kvass with a thin towel so that any flying creatures do not covet it, and set it aside for fermentation for a day and a half.
• If you like kvass with a sharper taste, you can let it stand longer. I start drinking my drink in a day, but since I prepare a large amount of it at once, it becomes sharp over time, I also drink it with pleasure, and treat my friends.
• After a day and a half, I filter the finished drink into another container and add more sugar to taste. But a little, so that the drink is not too strong.
• I add a handful of raisins there, so that my homemade kvass acquires a specific aftertaste. Raisins give the drink a special flavor, and also contributes to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, honey to kvass. This will diversify the taste of the drinks you prepare.
• I leave it for another day and then, draining from the sediment, filter it completely. I wash the raisins and again fall asleep in the finished kvass.
• I put the drink in a cool cellar. In your case, this could be a pantry or a refrigerator.
• I use the wort remaining after straining to make homemade kvass a second time.
• To do this, I boil another 7 liters of water and add 100-120 grams of sugar to it. I cook kvass as in the previous recipe, adding 300 grams of crackers and 40 grams of yeast. The second time the drink turns out tastier, acquiring a pleasant sour taste.

Recipe for kvass from rye bread with yeast

• Black rye bread cut into small pieces, put on a baking sheet and put in the oven to dry. Be careful not to overcook or burn the bread. And then the finished kvass will be bitter.
• To boil water. Pour crackers into a jar (preferably 3 liters). Rusks for such a jar need about half a loaf. The layer is approximately 8-10 cm thick.
• Add sugar (3-4 tablespoons) and pour hot water. Pour water over the shoulders.
• When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To breed yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. You can also use just warm water.
• Mix everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.
• For more intense fermentation, you can add a tablespoon of raisins.
• Then strain the finished bread kvass, bottle it. Add a few pieces of raisins to each and refrigerate for 6-8 hours. I leave overnight.

The next portion of kvass can be prepared without yeast. Add some fresh crackers, one or two handfuls, 3-4 tablespoons of sugar, a few pieces of raisins. Fill with water and repeat the process as described above.

Bread kvass without yeast

In the first portions of kvass according to the above recipe, you first feel the taste and smell of yeast. Many people don't like it very much. Therefore, I will give a recipe for kvass from black rye bread without yeast.

• To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.
• Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour crackers into a three-liter jar (almost half of the jar).
• Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour crackers. For more intense fermentation, add a handful of raisins.
• Cover the jar with gauze and leave to ferment. After a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3-4 days.
• Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.

A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and kvass does not turn sour. If there are no raisins, then you can add more sugar. The next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.

A few small useful tips for making homemade kvass from rye bread.

• You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, it is better to take an enameled or stainless steel saucepan.
• Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
• The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.
• The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.
• Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.
• If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new batch of kvass is ready.

Rules for making homemade bread kvass

1. Yeast must be the freshest, and bread for the wort must be rye.
2. Kvass is prepared on cooled boiled water.
3. It is recommended to store kvass in a cold place.
4. Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.
5. The utensils in which the wort is infused should be glass or enameled; kvass cannot be cooked in aluminum utensils, as it oxidizes.
6. For the preparation of berry kvass, only ripe selected intact berries are used.

Those who want to get a healthy and tasty drink are advised to prepare homemade bread kvass according to the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For sourdough, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. Let's break up the bread. Cover the sourdough jar with a cloth and leave to sour in a warm place. Without yeast, sourdough fermentation takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough

1 st. a spoonful of granulated sugar
1 - 2 slices of rye bread
0.5 l of cooked sourdough
1.5 l chilled boiled water

And so a day or two passed, you tasted the leaven and made sure that it was ready. The liquid should be cloudy and sharp in taste. First, take a 2 liter jar, pour the sourdough into it, add 2 slices of rye bread (grind), 1 tbsp. a spoonful of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it sit for a day. You can also put crackers dried in the oven until golden brown in a jar. In this case, kvass will infuse much longer, but acquire a golden color almost immediately. After a day or two, having tasted the first kvass, pour 2/3 of the liquid into a separate container. Pour the leaven remaining in the jar with boiled water cooled to room temperature, add 1-2 chopped pieces of fresh rye bread, close the lid and insist again.

Recipes for homemade bread kvass

Since kvass from the store can hardly be called useful, many people want to learn how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, cooking kvass at home is not difficult for experienced housewives.

Recipe for kvass from crackers

How to cook homemade kvass from crackers:
Rye crackers (1 kg) are fried in the oven until golden brown. Put in a saucepan, pour warm water and leave in a warm place for a couple of hours, stirring occasionally. The infusion is drained. The remaining crackers are poured over again with water, insisted for 1-2 hours and poured into the infusion that was obtained earlier. The resulting wort is cooled to 20 degrees. Sugar is added (for 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave warm for 12 hours. Ready kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

How to cook boyarsky kvass at home
Ingredients: 1kg stale rye bread, 5l water, 1.3 sugar, 60g yeast, 1st wheat flour, mint to taste.
Prepare starter. To do this, dilute the yeast with a glass of warm water and put in a warm place. Dried mint pour boiling water and leave to infuse. Bread cut into slices, pour boiling water and cool to 30-40 degrees. Add sourdough, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour kvass into bottles, cork them well and store in the cold.

Borodinsky kvass recipe

Cooking Borodinsky kvass at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to cook Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water, let the wort brew for 3 hours. Dilute the yeast with flour, add to the wort. Leave for a day. Strain. Pour into bottles, add a twist to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days, kvass can be drunk. Borodino kvass is ready.

Vigorous kvass with horseradish

Cooking at home kvass with horseradish, raisins and honey
Ingredients: 4 liters of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to cook vigorous kvass with horseradish. Pour boiling water over crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Stir, pour into bottles, adding a raisin to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

How to cook beet kvass at home
Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to cook beet kvass. Peel the beets, grate on a coarse grater. Put in a 3-liter jar, pour water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and put in a warm place for 3-4 days. In almost ready kvass, you can add a clove of garlic. Beet kvass is ready.

You can make bread kvass with or without yeast. Below are several recipes for making bread kvass, which differ in composition and taste of the final product. What kind of recipe for kvass from Borodino bread to choose for yourself is a personal matter for everyone.

The basis for this refreshing foamy drink, as you know, is rye bread. But what kind of bread to choose, because on the shelves of stores it is presented in the widest assortment? When choosing this main ingredient, you need to remember that the color saturation of the final product directly depends on the type of bread chosen. Kvass from Borodino bread at home has a particularly rich color and taste.

Cooking:

Cut the bread into portions, arrange on a baking sheet and send to a preheated oven for drying. It is important to dry the bread, and not to fry it, and even more so not to overcook it, otherwise the burnt crusts will make the drink bitter;

Place the resulting crackers in an enamel pan, add sugar and hot water, stir until the sugar dissolves;

Cool the mixture of crackers, sugar and water to 45 ° C, take a small amount of warm water into a separate bowl, and pour the rest of the liquid into a bottle or large saucepan;

Dissolve the yeast in the selected liquid, stir it well and add the resulting mixture to the rest of the mass in the pan;

Stir the contents of the container, cover with a clean cloth cut and put in a warm place for 2 days.

After this time, strain kvass from Borodino bread with yeast through a sieve, then filter through several layers of gauze. The resulting liquid base must be poured into a glass jar, seasoned with sugar and added raisins, which will help the drink become fragrant. Leave the drink for another day in the refrigerator. The next day, the drink must be carefully drained so that all the sediment remains at the bottom of the jar.

It is necessary to store ready-made homemade kvass from Borodino bread with yeast in the refrigerator at a temperature of 8-10 ° C for no more than 3 days. The remaining bread cake is suitable for further use as a starter.

Kvass from Borodino bread with raisins

Very popular among people who cannot stand the smell of yeast or simply do not want to make and drink kvass prepared with their use is a recipe for kvass from Borodino bread on unwashed raisins.

Ingredients:

• 1/2 of a standard loaf of Borodino bread (about 300 g);
• 2 liters of water;
• 150-180 g of sugar;
• 25-30 g unwashed raisins.

Raisins are used as a source of natural "wild" yeast in this recipe. That is why it is not necessary to wash the berries before making kvass, this will help to keep on their surface the microorganisms necessary to start the fermentation process.

Cooking:

Bread cut into cubes with a side of 3-4 cm;

Put on a baking sheet in a single layer and send to the oven for 5 minutes to dry at a temperature of up to 180 ° C;

Place the finished lightly toasted and dried crackers in a saucepan, pour boiling water and add sugar in an amount of 75 g, mix;

Cover the neck of the jar with gauze to protect the drink from flies and place the container in a dark place at room temperature.

After 8-20 hours, the first signs of fermentation should appear such as hissing, a slight sour smell and foam on the surface of the liquid. 3 days after the start of the fermentation process, it is necessary to filter the liquid through 4-5 layers of gauze and set aside, reuse the remaining pomace. Just one handful of such cake is enough and the new wort will turn into fragrant kvass again. You can repeat this procedure no more than 4 times, and then you should prepare a fresh starter. It should be stored no longer than 24 hours and only in the refrigerator.

Next, the finished kvass should be poured into storage containers, leaving 3-5 cm of free space, sealed tightly and stored in the refrigerator for 2-3 days. If desired, you can add honey or sugar to the finished drink, use it to make okroshka.

Recipe for kvass from Borodino bread without yeast

If desired, you can make kvass from Borodino bread without yeast, but the cooking process will be longer, and the taste of the drink is not so sharp.

Ingredients:

• 390 g of Borodino bread;
• 35 g of granulated sugar;
• 1.7 liters of purified water.

Cooking:

Cut the bread and place in a glass bottle, add sugar;

Fill the bottle with warm water, cover with a lid and send for further fermentation for 4 days in a warm place;

The finished drink should be filtered through a piece of gauze folded four times, add sugar or honey to taste and cool.