Kvass from birch sap recipes with wheat. Cooking according to the recipe with the addition of yeast

- the pride of the national kvass. The recipe was invented by the Slavs. From ancient times, the valuable tree was worshiped, and the tree elixir was added not only to kvass, but also to wine and honey. On its basis, the legendary Scythian birch was cooked.

How to make kvass from birch sap at home? The secrets of cooking have survived to this day, I will talk about them in the article. Natural birch sap is an excellent preparation for kvass, as it does not lose its beneficial properties and qualities during the fermentation process. Birch "tears" are a natural preservative given to us by nature, more useful and natural than food products.

Let's move on to cooking technology. Several recipes are available.

Classic kvass on birch sap with barley

Kvass on birch sap with barley is a source of nutrients and vitamins. It tastes like ordinary kvass with yeast. The cooking process is simple, takes a minimum of time.

Ingredients:

• Juice - 3 l,
• Barley - 100 g.

Cooking:

1. I carefully filter fresh birch sap from chips, bark and other extraneous natural “gifts”. To do this, I use gauze folded in several layers. I let it cool down for two days.
2. I dry the barley in a pan. The taste of the drink directly depends on the roasting time. If the unpeeled grains are supported longer, then the future kvass will turn out with bitterness. For a delicate taste, I lightly roast the barley so that the grains have a golden color.
3. I pour grains wrapped in gauze into the purified and chilled juice for convenience.
4. I insist kvass in a warm place. During maturation, stir twice a day. After 3-4 days, kvass will darken, acquire a pronounced taste of cereals.
5. I filter and bottle.

Video recipe

Kvass from birch sap with dried fruits

Ingredients:

• Birch sap - 2.5 l,
• Dried fruits - 150 g.

Cooking:

1. I wash dried fruits in running water several times. I don’t soak, but immediately put it in a pre-prepared jar.
2. I pour birch sap, cover with a towel or multilayer gauze.
3. Fermentation requires heat.

Kvass from birch sap with honey

Ingredients:

• "Tears" of birch - 5 l,
• Fresh yeast - 50 g,
• Lemon - 1 piece,
• Honey - 100 g,
• Raisins - 3 pieces.

Cooking:

1. I filter kvass through gauze. I pour the yeast with a small volume of water - 40-50 ml.
2. Squeezing juice from a fresh lemon.
3. I mix liquids, add honey, pour yeast.
4. I take a 5-liter bottle, mine, put a few pieces of dried grapes on the bottom.
5. I pour the drink, close the lid loosely. I put the birch-honey mixture in a cool place.
6. After 3 days kvass is ready for use.

How to cook bread kvass on birch "tears"

Ingredients:

• Juice - 3 l,
• Dry yeast - 1 g,
• Rye crackers - 300 g,
• Sugar - 1.5 tablespoons.

Cooking:

1. I pour the pre-strained juice into a saucepan, pour out the sugar and mix thoroughly. I add yeast for a sharper taste. To make the drink softer and less vigorous, you can put only rye crackers. I use both bread and yeast.
2. I leave it to infuse throughout the day. I put it in a warm place.
3. I pour the drink into jars or bottles, carefully straining it. I put it in the refrigerator.

I use it as a refreshing and invigorating drink and an okroshka base. Use the recipe for health!

Cooking birch kvass with orange

Ingredients:

• Birch "tears" - 2.5 l,
• Orange - 1 piece,
• Sugar - 1 cup
• Raisins - 25 grams,
• Melissa and mint - a few bunches,
• Yeast - 10 g.

Cooking:

1. I peel an orange, cut it into slices. I mix the yeast with a little sugar. I send the mixture into a jar, throwing bunches of fresh grass, a chopped orange and the remaining granulated sugar.
2. Stir, add juice. I put it in a warm place. It will take 2 to 4 days to cook, depending on the temperature.
3. The finished product is bottled. I use 0.5 liter containers. I pour a few pieces of raisins into each for flavor. I send it to the refrigerator for storage.
4. In a day, birch kvass will “ripen” and can be used as a soft drink or an unusual base for okroshka.

Video recipe

The benefits and harms of kvass from birch sap

Beneficial features

The classic bread drink contains a large number of probiotic bacteria that have a beneficial effect on the activity of the gastrointestinal tract and the body's immunity. Using birch sap instead of filtered water only enhances the positive effect. The content of salts of magnesium, potassium, manganese, iron, aluminum and other useful components has a beneficial effect on the general condition of the body.

The drink invigorates, refreshes and tones, is used as a prophylactic against colds, in the spring period of vitamin deficiency, etc.

The "tears" of the primordially Russian tree contain natural defenders of immunity - phytoncides. These are active substances that inhibit the development of bacteria produced by plants naturally.

Kvass based on birch sap is used as a replacement for expensive cosmetics. It makes a rejuvenating mask. The product is applied to the face steamed after the bath and left for half an hour. Then the natural mask is washed off with water. Kvass is used to make a hair strengthening agent, which is suitable for normal and oily curls.

Contraindications

In moderate doses, the drink is harmless. Gastritis and other inflammations of the mucous membrane are a contraindication to frequent use. The prohibition for consumption is an allergy to birch pollen, which is rare.

Birch sap is only available in early spring, usually in April. You can save the taste, benefits and unique composition of trace elements and vitamins not only in jars, but by preparing kvass based on it. The drink can be prepared not only on the basis of bread, but also on birch sap - this makes the drink soft and refreshing.

Options for preparing kvass with raisins and dried fruits, with barley and bread give a variety of tastes: from sour yeast to sweet fruit.

Kvass with barley

Making kvass from birch sap at home is not a troublesome business, as it may seem to inexperienced housewives. Adding barley will give a taste similar to the usual yeast.

Ingredients:

• fresh - 3 l;
• barley - 1 cup (about 100 gr);

Cooking:

1. Birch sap must be filtered through several layers of gauze, cleaned of dirt, chips and bark. Put in a cool place for 1-2 days.
2. Pour the barley grains into the pan and fry. If roasted to a golden color, the drink will become tender and soft in taste. If you fry until dark, almost black, kvass will be bitter.
3. Pour the barley into the juice. If you do not want the grains to float in a bottle of kvass, you can tie them up in a gauze bag and throw them into the bottle.
4. Kvass should be infused for at least 3-4 days in a warm room. The drink should be stirred periodically. Over time, it acquires a dark color and a rich barley flavor.
5. After a few days, kvass can be filtered and poured into glass bottles.
6. Store the drink for up to six months in a cellar or other cool room.

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

Kvass with raisins and dried fruits

Raisins in the composition are the basis of fermentation. Dried fruits will help add a fruity note to the drink.

You will need:

• fresh birch sap - 3 l;
• dried fruits - 0.6-0.8 kg;
• - 200 gr. or 1.5-2 cups.

You will need:

• fresh birch sap - 3 l;
• bread - 300 gr;
• sugar - ½ cup;
• to choose from: a handful of raisins, mint leaves, black currants, barley grains or coffee beans.

Cooking:

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

Each of us drinks refreshing drinks in summer. Without them, it is very difficult to survive the sultry heat. Someone drinks soda, lemonade, and someone chilled tea. Everyone has their own tastes and preferences. But, what is the best and, perhaps, the most sought-after drink in the summer? Of course, this is kvass. It is being sold at every turn. This is due to the fact that it perfectly quenches thirst. Better than bread kvass can only be birch kvass. Many will be surprised because they have not heard of its existence. However, this natural drink has been used for many centuries. It remains only to figure out how to make birch kvass.

The main ingredient is birch sap. In this case, we are talking about natural birch sap, and not about a drink with preservatives and dyes, of which there are a large number on store shelves. Natural birch sap is not only tasty, but also extremely healthy. It contains a number of substances necessary for the human body: carbohydrates, vitamins and minerals. Thanks to this, it has a number of healing properties:

• performs the function of a diuretic;
• actively removes harmful substances from the body;
• positively affects human immunity;
• normalizes bowel function.

Birch kvass also carries a lot of useful properties. The complexity of preparing the drink is that before you make birch kvass, you need to collect real birch sap.

How to get birch sap?

In winter, during frosts, you should not even try to get juice. Nothing will come of it. In the spring, when the frosts are behind us, and the sun has melted the snow, you can safely go in search of birches. The optimal time for collecting juice is March-April, until the birch buds bloom. When collecting, do not touch very young birches. There will be little juice in them, but there is a high probability that the tree will die after that. The optimal thickness of the tree for collection will be a trunk diameter of 20 cm.
To determine whether there is currently juice in a birch, you need to insert an awl into the tree trunk about five centimeters. Then we take out the awl and look, if a drop of juice appears from the hole, then we proceed to the next step.

At a distance of half a meter from the ground, we make a hole in the tree trunk and insert a small groove into it, through which the juice will flow. I want to warn you right away that it is unnecessary to look for such a gutter in the store. It is made independently from any suitable materials. You can use a wide tube instead of a gutter.
We substitute clean dishes down. For example, a bucket, a cut plastic bottle, or any other container. Up to five liters of juice can be collected from one tree per day. You don’t need to collect a lot, optimally 3-5 liters, otherwise the tree may dry out.

Now, having collected birch sap, we turn to the issue of creating the kvass itself. There are a large number of recipes, but we will consider the best of them.

Recipe №1 Classic birch kvass

For the preparation of kvass according to this recipe, no foreign products are needed.
Such kvass will appeal to lovers of classic taste, without the admixture of additional flavors.
To implement it, we need three liters of birch sap and one hundred grams of barley.


Cooking process.
First you need to prepare birch sap. We filter it through a sieve with several layers of gauze in order to weed out all foreign objects. After that, pour the juice into a glass container and set to cool in the refrigerator.

We spread the grains of barley in a pan and put it on fire. You determine the frying time yourself. Overcooked grains will give kvass a bitter and tart taste. Slightly browned grains will give the drink a mild taste and a light golden color.

Pour the grains into gauze and tie. You should get a small bag of barley grains.
We lower the bag with grains into birch sap and leave it for four days in a warm place. During this time, kvass must be periodically stirred so that it is better infused. After the specified period, the drink should acquire a color characteristic of kvass.
It remains only to strain, pour the finished kvass into bottles and put it in the refrigerator.

Recipe №2 Kvass with fruits

Such kvass will have a sweet fruity taste. In order to prepare this unusual drink, you will need two and a half liters of birch sap and one hundred and fifty grams of dried fruit. Which dried fruits to use, decide for yourself, based solely on your taste.


Cooking process.
We filter the juice and clean it from pieces of bark and other foreign objects. After that, we wash the dried fruits very carefully under running water. Dried fruits do not need to be soaked.
We put clean dried fruits in a three-liter jar and pour birch sap. We wrap the top of the jar with gauze, previously folded in several layers.
We keep the jar in a warm place for three days, after which we filter the finished product and bottle it.

Recipe №3 Birch kvass with honey

This is one of the best recipes ever. The resulting kvass will be very tasty and fragrant. This will take very little time to cook. To treat yourself to such an exquisite drink, we need:

• five liters of fresh birch sap,
• ten grams of yeast
• one lemon,
• one hundred grams of honey

Cooking process.
Pour the yeast with a little water and wait until it dissolves. You can stir with a spoon to speed up the process. After that, add honey and squeeze the lemon juice. Mix everything thoroughly.

Pour the resulting mass with birch sap and close the jar with a tight lid. After that, kvass should ferment in a warm place for several days. The degree of readiness can be determined by taste. Cooking time depends on the temperature in the room.

Recipe No. 4 Bread kvass on birch sap

Bread kvass is familiar to everyone since early childhood, but bread kvass on birch sap will reveal a new taste of a long-familiar drink. To prepare it, you need to stock up on the following products in advance:
three liters of birch sap,
one gram of dry yeast,
three hundred grams of rye crackers
one and a half tablespoons of granulated sugar.

Cooking process.

Carefully filter the juice through several layers of gauze, then pour it into the pan. Pour sugar into it and mix well until completely dissolved.
After that, bring the juice to a boil and immediately remove it from the stove.
After that, add yeast and pour rye crackers. If you like a milder taste, then yeast can be omitted from the recipe. It's a matter of taste.
Cover the pan with a lid and store in a warm place for forty-eight hours. At the end of the term, kvass must be filtered from bread crumbs, bottled and put in the refrigerator.

Recipe №5 Birch kvass with orange

This drink with the addition of citrus fruits will be an excellent thirst quencher in hot summer weather. Perhaps this is the most unusual of the presented recipes. From the products we need:

• two and a half liters of fresh birch sap,
• one ripe orange
• one glass of granulated sugar,
• a bunch of mint, a bunch of lemon balm, ten grams of yeast.

Cooking process.

First of all, wash, peel and cut the orange into slices. We put the slices in a jar, then yeast and sugar. Sprinkle mint on top and fold the melisa.
Pour birch sap into a jar and mix everything thoroughly. After that, we remove the jar in a warm place. After two days, we begin to check the degree of readiness. The rate of fermentation depends on the room temperature.
The finished product remains to strain, pour into containers and add a little raisins. You can store such kvass only in the refrigerator.

As we can see, making kvass from birch sap is quite simple. It remains only to find out a few recommendations that will save you from elementary mistakes.

1. Before making birch kvass, be sure to strain the birch sap through several layers of gauze. Unstrained juice will not only affect the taste of kvass, but also the quality of the final product.
2. You need to collect birch sap yourself, as you can buy a low-quality and diluted product with preservatives. In the worst case, they may sell sweetened water instead of juice. Therefore, it is better to collect birch sap yourself, and at the same time take a walk through the forest and breathe fresh air.
3. Kvass should ferment in a glass container; plastic bottles are not suitable for this purpose.
4. The shelf life of the finished kvass is five days. Therefore, you need to make as much kvass as you can drink during this time. It will be very disappointing if the drink disappears and you have to pour it out.
5. Ready kvass should be stored exclusively in the refrigerator.
6. During fermentation, kvass should be in a warm room. Therefore, you can not clean the leaven in a cold cellar or pantry.
7. The most useful will be kvass with honey, as there is the highest concentration of vitamins and other necessary substances.
8. Despite all its healing and beneficial properties, the abuse of kvass can adversely affect human health. In everything you need to know the measure.

All these tips will help to make a very tasty and healthy birch kvass. The cooking process is very simple and does not require special skills. Once you try birch kvass, you will be amazed by its unique taste and it will become your favorite drink.

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

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

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

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

Refreshing birch sap kvass with fresh mint and barley

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

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

The process of making kvass with mint and barley:

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

The average difficulty of making kvass.

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

Quantity - up to 10 liters of soft drink.

Coffee yeast-free kvass on birch sap

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

For cooking you will need:

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

Preparation of coffee kvass:

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

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

The complexity of the preparation of the drink is medium.

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

Quantity - up to 3 liters of soft drink.

Honey kvass with birch sap

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

To prepare honey kvass you will need:

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

Preparing a drink:

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

The complexity of preparing the drink is easy.

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

Quantity - up to 5.5 liters of soft drink.

Useful tips for collecting birch sap for making kvass

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

We owe the invention of the original Russian drink - kvass - to our ancestors. For its preparation, you can use flour, malt and rye bread. Spicy herbs, honey, fruits, berries and even some vegetables give the soft drink a pleasant and at the same time tart aroma. The sour taste of kvass quenches thirst well in hot weather. In the national Slavic cuisine, kvass is seasoned with cold first courses - okroshka, holodnik or beetroot.

Few people know that not only rye bread, but also birch sap can be taken as the basis for kvass. Having tasted healthy and beautiful carbonated golden birch kvass for the first time, one gets the feeling that it was created by nature itself to quench thirst in the summer.

Birch kvass with barley

Preparing a soft drink based on birch sap is quite simple. To taste, it is very similar to kvass cooked with yeast. To make golden birch kvass, you only need birch sap and barley grains.

So, let's start making kvass. To do this, strain 3 liters of fresh birch sap through gauze (it is better to put it in several layers). Cleaned from chips and bark, we will remove the juice in a cool place for several days. Fry 100 grams of unpeeled barley grains in a pan. The taste of the finished birch kvass will depend on the degree of roasting of the barley. If the grains are roasted to a golden color, then you get a drink with a mild taste, to a dark one - with a slight bitter aftertaste. Pour the roasted grains into the juice. For convenience, you can make a small bag out of gauze and send the grains there, then place it in a bottle of juice.

Birch kvass with barley is infused for three to four days in a warm room. After each stirring of the drink, you will notice how it gradually acquires a dark color. Ready birch kvass with a rich barley flavor must be filtered. You can store the drink in tightly sealed glass bottles for six months, provided that a cool room or cellar is chosen for its storage.

The benefits and harms of birch kvass

Kvass based on birch sap is contraindicated only for people in whom birch pollen causes allergic reactions. For everyone else, this drink is a real pantry of useful trace elements and salts, which are so necessary for a full life.

Birch kvass helps with the removal of excess fluid from the body, and also improves the functioning of the liver and gallbladder, having a beneficial effect on digestion.