Kvass from stale bread at home. Simple okroshochny kvass

One of the popular and favorite drinks in summer is kvass. It quenches thirst well, has a positive effect on bowel function, and has a pleasant refreshing taste. But what is sold in stores cannot be compared with a home-made product. That is why most housewives prefer to cook their kvass from bread in the comfort of their own home. "Popular about Health" has prepared several recipes for a fragrant refreshing summer drink and will be happy to share them with readers.

Recipe for yeast-free homemade kvass from Borodino bread

Kvass takes longer to cook without yeast, but many people like its taste. With prolonged fermentation, the product is prepared naturally, acquiring the very sweet and sour taste that we remember from childhood. It is prepared in two stages - first they make the wort (bread sourdough), and then the product itself is based on it.

Ingredients for sourdough (wort): Borodino bread - 3 pieces; sugar - 1.5 tbsp. l.; boiled or bottled water of good quality - 400 ml.

Drink Ingredients: wort (full serving); Borodinsky bread - 300 g; sugar - 2-3 tbsp. l.; raisins - 50 g; water.

Let's get started. Preparing the wort is simple - cut the bread slices into cubes and, spreading them on a baking sheet, dry them in the oven until crispy. It is important to note here that the longer you dry the bread, the darker the drink turns out. However, do not overexpose the crackers so that they do not brown too much, otherwise the finished product will acquire an unpleasant bitterness. After cooling, pour the crackers into a clean liter jar, add sugar and pour water. Cover the neck with gauze. The wort will ferment more intensively if you put the container in the sun, in a warm place. The sourdough fermentation time is at least 2 days. When the wort acquires a sharp sour smell and taste, you can proceed to the second stage of making kvass.

Cut the bread into cubes and dry it again in the oven. You can cook a whole baking sheet of Borodino bread croutons at once, so as not to do it every time you want to make kvass. Rinse the raisins. In a three-liter jar, place the wort, a portion of crackers, raisins, sugar and fill everything with water, but not to the very top, leave about 3 cm from the top of the neck. Free space is necessary, as foam will form there during fermentation. Cover the neck of the jar with gauze and place the container in a sunny place. Cooking time - at least 2 days. Leave kvass to ferment longer if you like a sharper taste of the drink. Try the fermentation product - if the taste suits you, strain the drink through cheesecloth, pour it into plastic bottles, and add 3-4 dried grapes to each of them. Close the container and leave it in the room again. Kvass will begin to release carbon dioxide. When the bottles are firm to the touch, transfer them to the refrigerator to chill. Everything, you have prepared kvass at home, it is ready! It is recommended to adjust the sweetness of the drink to your taste, if necessary, adding sugar or honey.

Kvass at home with yeast

Ingredients: Borodinsky - a third of a loaf; sugar - 3 or 4 tbsp. l.; pressed yeast - a piece, the size of half a walnut; a handful of raisins; water.

Cut the bread into slices and dry in the oven. Put the cooled crackers in a jar with a capacity of 3 liters, pour sugar, put raisins there. Pour all this with warm water, filling the bottle halfway, and leave for a couple of hours in the sun. Now let's take a look at the yeast. We dilute yeast and granulated sugar in 100 ml of water (warm), wait until the mixture begins to foam. After the formation of foam, pour the sourdough into a jar of bread and add the remaining volume of water. Cover the jar with cheesecloth and put it in a warm place. Kvass from rye croutons using yeast is prepared quickly - after 8-10 hours it acquires a sharp taste. If you put it at night, then in the morning you can treat yourself to a summer invigorating drink.

Recipe with horseradish and honey (spicy)

Ingredients: Borodinsky - a third of a loaf; pressed yeast - 10 g; horseradish root - 40 g; sugar - 5 tbsp. l.; honey - 20 g; mint leaves - 4 pcs.; a handful of raisins.

Dried croutons pour hot water and leave to cool. Then we filter the liquid, add diluted yeast and sugar to it. We leave the drink to ferment for about 6 hours. There should be foam on the surface. We rub horseradish, squeeze out the juice, combine it with honey and pour it into a jar of kvass, add raisins and mint leaves there. Let the drink brew and absorb the aroma of mint (3 hours), and then set to cool. Ready drink can be filtered again. A summer drink is prepared in a similar way with the addition of berries, but you need to choose those that contain a lot of sugar.

Conclusion

If you see that the bread in the home breadbasket has been lying for too long, then so that it does not disappear, it is better to use it to make a delicious drink.

Cook kvass from bread in the summer! This is the drink that you can't do without in the heat. In hot weather, it restores strength well, quenches thirst, it can be used to make okroshka, which Russians love so much. There are a lot of drink recipes, each housewife makes it differently. We have given you basic recipes that, after testing, you can change, taking into account your taste. Over time, you will create your own unique recipe that your family will love. Perhaps you will pass it on to your children, and they to theirs.

- one of the most common and favorite types of this wonderful drink. Refreshing gained popularity among the Russian people. It is in great demand not only in summer, in the rest of the year, it is just as good for consumption.

This homemade drink is perhaps the only one that can not only quench thirst, but also saturate a person. The first recipes from black bread appeared several centuries ago. A refreshing drink with a peculiar taste has gained incredible popularity among ordinary Russian people and the nobility.

Today we will share with you recipes for real Russian bread kvass at home. After all, a product prepared by one's own hands is much healthier and tastier than a similar product sold in barrels or in stores.

The recipes for this drink without yeast are not complicated in preparation. When you use it, you increase your tone, increase your efficiency and normalize the balance of salts and fluids.

Ingredients:

• Water - 3 liters;
• Rye crackers - 300 gr.;
• Sugar - 200 gr.

Cooking method:

1. Boil three liters of water.

2. We take a three-liter jar and pour sugar.

3. So that the jar does not burst, put a spoon and fill it with boiling water to half, in the meantime you need to mix the sugar so that it dissolves.

4. We send the rye bread that we dried, and add the rest of the water, without adding about 2/3 to the end of the jar, so that there is where to play kvass. Mix well.

5. We cover and tie with gauze, and now we put it in a dark but warm place.

6. After two days, we take it out and put it in the sun, we give it the opportunity to ferment so that it is carbonated (optional).

7. We remove the gauze, take the dishes where we will pour it, we decant the drink through a sieve or gauze.

8. We take a clean bottle, pour it and put it in the refrigerator to cool it down.

9. The main thing is not to overexpose, so as not to ferment.

Dry kvass recipe

This recipe is gaining its special popularity mainly in the summer. Indeed, on a hot day, we really want to remove thirst and replenish the balance with something tasty and sweet.

We will need:

• Sugar - 8-10 tbsp. spoons;
• Pure water - 3 liters;
• Granulated yeast - 5-7 peas;
• Dry kvass - 3 tablespoons.

Cooking method:

1. Boil three liters of water.

2. Pour the dry powder into a container (three-liter jar), fill it with 1.5 liters of water, add sugar and mix thoroughly.

3. In a separate bowl, dilute the yeast with a small amount of warm water. Pour into the resulting concentrate.

4. We will tie a bandage of gauze on the neck of the jar and send it to a cool, dark place to wander.

5. After three days, filter the drink and bottle it. Put in the refrigerator to chill.

From bread crusts for okroshka

Real traditional Russian okroshka is always filled with such a delicious drink.

The drink can be easily prepared at home. After all, not every variety is suitable for cooking this dish. We will share a good recipe for this drink for okroshka, which will turn out to be rich, sharp and not sour.

Ingredients:

• Water - 3 liters;
• Bread crusts - 400 gr.;
• Sugar - 50 gr.;
• Dry yeast - 1 teaspoon.

Cooking method:

1. First you need to dry and brown the bread in the oven. Make sure it doesn't burn out.

2. At this time, boil water and pour sugar into it. Mix everything and leave to cool to room temperature.

3. Crackers are ready - we also let them cool.

4. We return to the sweetened water, pour a glass of water, add yeast there.

5. Mix thoroughly so that the yeast is completely dissolved.

6. Now put fragrant crackers in water with sugar.

7. Add diluted yeast to the rest of the products. Stir gently so that the main product does not fall apart.

8. We tighten the pan (three liter jar) with gauze and leave to ferment at room temperature for 10-12 hours.

9. After the allotted time, the fermentation process should be completed when the surface of the contents of the pot (three-liter jar) is covered with foam.

10. Now you need to thoroughly strain the liquid through a sieve or 2-3 layers of gauze.

11. Pour the drink into bottles and set to ripen in the refrigerator. Now you can add 10-12 raisins if you like it, very gassy. After another 12-16 hours in the refrigerator, it will be completely ready for okroshka.

Delicious kvass with raisins

Ingredients:

• Black bread (rye) - 250 g;
• Sugar - 180 g (5-6 full tablespoons);
• Water - 3 liters.
• Raisins - 30 gr.

Cooking method:

How to cook rye bread with raisins:

1. We cut small pieces of rye, put them in the oven and dry them well, we should get crackers, but in no case do we allow them to burn, otherwise our drink will be bitter. In no case crackers do not add oil.

Pour crackers into a three-liter jar halfway.

2. Add 5-6 tablespoons of sugar to boiled sugar (you can add it to taste), mix thoroughly, cool to 30 degrees.

3. Here we pour out 30 gr. not washed raisins. We fill everything with the resulting sweet water almost to the very top, leaving room for carbon dioxide. optionally add raisins (it is needed in order for the drink to be saturated with carbon dioxide).

4. Leave the jar in a dark place at room temperature, covering it tightly with a thin cloth or gauze in two layers.

5. After 2-3 days, depending on the temperature in the room, the fermentation process will begin. It will be ready in 3-4 days, you need to try so as not to peroxide.

6. The liquid must be drained, filtered through layers of gauze, placed in the refrigerator.

7. Crackers can not be thrown away, half left for the next sourdough. Then add a handful of fresh, raisins, 3-4 tbsp. l. Sahara. Pour in water, cover with gauze, in the morning it will be ready!

How to cook from wort

As a rule, a drink from the wort is made by that part of the people who like the dark color of the liquid and the special aroma.

Ingredients:

• Kvass wort - 2 tbsp. l.;
• Cooled boiled water - 3 l;
• Sugar - 150 g;
• Dry yeast - ½ tsp is enough;
• Raisins - a pinch.

Cooking method:

1. Take a three-liter jar. Dissolve the wort and sugar in 0.5 liters of warm water at temperatures up to 35 degrees. Sugar can be used to taste.

2. Pour the resulting liquid into a jar, add the rest of the water, then yeast, do not mix.

3. Cover with a lid, for 1-2 days, after the fermentation process. Once or twice a day we check the taste of the drink, if the result is satisfactory, we pour it into plastic bottles, into each of which add a few raisins. Next comes gassing.

4. Then we put it in the refrigerator for cooling and you can use it when it becomes foamy, the bottle is hard.

Video on how to cook with sourdough

Drink to your health!!!

Good day to all!

Today we will talk about the preparation of such a very tasty and invigorating drink as kvass. Perhaps there is no such person who would not like to drink this drink, especially in the hot summer season. However, kvass is always good and always by the way.

In addition, this bread drink can not only be drunk, but also added to such a cold dish as okroshka. Of course, you can pour kefir, mineral water, and even water into it. But with kvass, okroshka is still better.

In this article, we will look at several recipes for making Bread Kvass. This is true, as summer is approaching, and hence the heat. Kvass during this period will become simply priceless.

Homemade kvass from rye bread - a recipe for 3 liters without yeast

So, we are preparing a fairly simple recipe and method of preparing kvass. The only thing is that we make it without yeast.

For three liters of water you will need:

• Crackers (from dark bread) - 0.2 kg.
• Sugar - 10 tbsp. spoons.

Rye bread is cut into pieces, which we dry, but do not fry. Boil water and cool.

For better fermentation, you can add a little raisins. We close the jar with gauze, set to wander in a warm place for three days.

If foam appeared on the surface on the first day, then the fermentation process has begun.

After three days, we take out the jar, filter the contents through several layers of gauze. Add some sugar again and bottle.

The drink should not reach the end of the neck. Close the lids tightly, put in a dark place for 6 hours. It is advisable to unscrew the cap every hour and release the gas.

After this time, we put the bottles in the refrigerator.

As for the remaining starter, it can be reused for a new batch of kvass. To do this, the pulp is poured with boiled water, sugar and a small piece of fresh bread are added.

Homemade kvass without yeast on breadcrumbs

The process is similar to that described above, but instead of drying the bread, you can use purchased crackers. They should be regular, no additives. Sometimes, bread crumbs are sold in the form of cubes. You can use both rye and mixed.

The amount of sugar, crackers for a 3 liter jar is the same (10 tablespoons and 200 gr.)

We take a three-liter jar, pour crackers, sugar and pour boiled water. For fermentation, add raisins. The jar covered with gauze should be placed in a dark place.

Three days later, when the fermentation process decreases, we filter the drink, bottle it. We also leave the bottles to ferment a little more for three days. Don't forget to add some sugar.

After that, we put the bottles in the refrigerator.

Homemade bread kvass - grandmother's recipe with yeast

Surely in childhood, everyone who had grandmothers necessarily drank only homemade kvass. Grandma's recipe is practically a recipe for individual homemade kvass.

Basically it is a dark kvass with a rich taste.

To prepare such kvass, it is necessary to fry crackers very strongly. Even if they are a little burnt.

Well, then - we take a jar, put these crackers in it. Separately, in warm water, we dilute either 3 g of dry or 10 g of live yeast. Pour the prepared water into a jar of breadcrumbs, then diluted yeast and 3 tbsp. l. Sahara.

After that, put the jar covered with gauze in a warm place. After two days, the fermentation will stop - the bread will float, there will be no bubbles.

We take out the softened bread - it can be used to prepare the next portion of kvass. We filter the liquid well, bottle it and put it in the refrigerator.

How to make kvass for okroshka

This recipe describes the process of making kvass for okroshka. It may seem at first glance that kvass is kvass, and you drink it, and you pour it into okroshka. However, okroshka makes its own drink.

The main thing in it is that it should not be very sweet, which is good for drinking. One more thing. For okroshka, light kvass is best, not dark.

Below is a recipe for classic white okroshka kvass.

Ingredients:

• Barley malt - 500 g.
• Rye flour - 4 kg.
• Yeast - 50 g.
• Cumin - 100 g.

We make kvass in the following way. Add barley malt to warm water, then add flour and mix. After that, put the mixture in a warm place for 6 hours. After the time has elapsed, add cumin, add boiling water, mix.

We separate the yeast, add to the mixture when it is warm.

We put everything in a cold place for 2 days. Then we filter the Drink through double gauze, bottle it and put it in the refrigerator. You can cut vegetables into okroshka yourself.

Homemade bread kvass for a 3 liter jar of dry kvass

If it is not possible to prepare the sourdough on your own, you can use ready-made or dry sourdough or kvass wort.

In this recipe, we will consider the process of making kvass from dry, and in the next - from kvass wort.

For cooking, take:

• kvass dry - 3 tbsp. spoons
• sugar - 1/3 cup
• dry yeast - 1 teaspoon

We take a three-liter jar, pour dry kvass into it, then sugar and yeast. Pour boiled water, cover with gauze and put on the windowsill for two days.

At the end of this period, we filter the drink, bottle it and put it in the refrigerator. The rest of the sourdough can be used further. For better fermentation and a sharp taste, raisins can be added.

In principle, it is even better to add raisins whenever you put kvass.

Homemade bread kvass for 3 liters from wort

Kvass wort is almost concentrated kvass, which you just need to dilute.

We take:

• 2 tbsp. l. kvass wort
• water - 3 l
• sugar - 150 g
• dry yeast - ½ tsp

In half a liter of warm water, dissolve the wort and sugar. Pour everything into the prepared three-liter jar, add water, yeast. You don't need to mix.

We cover the jar with a lid, set to ferment for 2 days. Periodically, you need to check the taste of the drink, adding sugar if necessary. When the kvass is ready, bottle it and put it in the refrigerator. At the same time, you can add a few raisins to the bottles so that the drink is carbonated.

Homemade kvass for a 3 liter jar of bread with sourdough

In this recipe, we make our own sourdough. To do this, take 250 g of black bread, active rye sourdough and sugar for 3 liters of water. You can also add raisins.

Cut the bread into slices and dry in the oven. You don't need to fry. Add sugar to hot boiled water. Stir to dissolve and let cool.

Then we pour out some water, dilute the active sourdough in it. And pour the finished crackers into the main dish with water. Then we pour the diluted sourdough there and cover the dishes with gauze, leave to ferment for 10-12 hours.

After this time, foam will appear on the surface. We decant the drink through gauze, bottle it. Add raisins and put in the refrigerator. After 12 hours, kvass is completely ready and can be consumed.

LEAVEN
1 day - 30 g rye flour + 30 g water
Day 2 - discard half and add 30 g of rye flour + 30 g of water
Day 3 - discard half and add 30 g of rye flour + 30 g of water
Day 4 - discard half and add 30 g of rye flour + 30 g of water
Day 5 - throw away half and add 30 g of rye flour + 30 g of water
Day 6 - can be used, but 7 days is better.

PREPARING BREAD KVASS
I make kvass in a 4 liter jar to get about 3 liters (two 1.5 liter bottles) at the output.
Pour half the water into the jar.
It may be warm, but not hot.
Add sugar, raisins and sourdough.

Mix everything well.
Add bread and fill the jar with the remaining water, not reaching the very top 4-5 cm.
When kvass plays, the bread will rise up.
Readiness: in warm weather - 2 days, in cold weather - 3 days maximum.
All bread should not fall to the bottom, if it falls, kvass is sour.

Strain the finished kvass through 2-3 layers of gauze.
Add sugar to taste, 1 tbsp is enough for me. per litre.
Put kvass in the refrigerator for a day to ripen.
Set aside half of the remaining bread for the next batch.
Throw away the other half and wash the jar.
Start all over again by kneading the remaining bread.
And you are always with kvass!

Due to the special composition, homemade kvass perfectly quenches thirst, increases efficiency and gives the body energy. The drink improves the digestion process and increases appetite. The drink helps to better digest meat and fatty dishes, as well as restore the balance of salts and fluids in the body.

Homemade kvass contains many vitamins and useful trace elements. Most of all, the drink contains vitamins of group B. During the fermentation process, organic acids are formed, so the drink has a particularly favorable effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Rus', the drink was famous as an excellent cure for scurvy and depletion of the body.

The fermentation process contributes to the production of lactic acid and a number of other equally important acids. Once in the intestines, kvass acts like kefir or curdled milk, neutralizing the harmful microflora and supporting the beneficial one. It turns out that kvass is a great way to get rid of dysbacteriosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this, a special recipe for kvass was used. Such a drink was given to men on their wedding day in order to have healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any home-made kvass (provided that it is properly prepared) already provides the body with vitamins, minerals, trace elements and additional energy.

Recent studies by scientists have proven that kvass contains a high content of calcium, which means that the drink is able to strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps to eliminate acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of kvass

The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered a low-calorie drink, it can be included in various weight loss and diet programs. 100 g of ordinary bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of protein (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very positive effect on the process of parting with extra pounds. The low calorie content of kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking a drink for 14 days. After such a course, not only extra pounds will go away, but digestion will also normalize. The drink should be taken twice a day - in the morning and in the evening. The effect will be even better if you drink beet kvass instead of bread kvass. The calorie content of beet kvass is about the same, but the benefits of such a drink are much greater. You can drink beet kvass in any quantity. Beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass are not able to harm the figure. On beet kvass, you can arrange full-fledged fasting days.

Sourdough for kvass

A good sourdough is a guarantee of the success of delicious homemade kvass. Without preliminary preparation of this base, the preparation of a drink is impossible. This sourdough recipe uses yeast, sugar, water, and bread.

Required Ingredients:

• Black bread - half a liter jar;
• 60-70 g of sugar;
• 15-20 g of dry baker's yeast;
• Water.

Cooking method:

We cut the black bread into cubes and dry it on a baking sheet in the oven (or in a pan). We boil water in a kettle. We spread the dried crackers in a liter jar and pour boiling water over it. Crackers will swell during the infusion process, so you need to calculate the amount of water in such a way that you get a creamy slurry. It is better to pour less water first, so that you can add more later. If there is too much water, you can pour more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean cheesecloth and leave to cool. When the water reaches a temperature of about 35 degrees, yeast can be added. Yeast spread only in warm water. We mix everything properly and leave the sourdough to ferment. We cover the jar with a napkin, and not with a plastic lid, since carbon dioxide is formed during the fermentation process. The finished sourdough is enough for 10 liters of homemade kvass from black bread.

Sourdough for kvass from hops

It is very easy to prepare hoppy sourdough for homemade kvass. Hop cones can be bought at any pharmacy.

Required Ingredients:

• Hops - 3 tbsp. l.;
• Water - 0.5 l;
• Sugar or honey - 1 tbsp. l.;
• Flour - according to the consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. We put the pan on a slow fire and boil for about 15 minutes. After that, we filter the hop broth and cool it to 38-40 degrees. Add a tablespoon of sugar or honey, mix thoroughly. Then add the flour so that you get a creamy mass. We cover the container with a napkin and remove for 1-1.5 days. Ready sourdough can be stored in the refrigerator.

The best kvass recipes at home:

Recipe 1: Bread kvass

Homemade kvass from bread is very useful, the drink is especially beneficial before meals. Making homemade kvass is not difficult if you follow a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required Ingredients:

For sourdough:

• 2 cups boiled water at room temperature;
• Rye bread - 1 piece;
• Granulated sugar - 1 tsp

For the kvass itself:

• Sugar - 1 tbsp. l.;
• 2 pieces of rye bread;
• 0.5 liters of sourdough;
• One and a half liters of boiled water.

Cooking method:

For sourdough: place a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will take place 24-48 hours.

Preparation of kvass: When the sourdough is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the leaven. We take a 2 liter jar and pour the sourdough. Add 2 crushed pieces of rye bread and a spoonful of sugar. Top up with cold boiled water. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. Kvass in this case should be infused for a longer time. After a day, two people pour the kvass into another container (about 2/3 of the liquid), and pour the remaining sourdough into a new one. Don't forget to add 2 slices of bread. We cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

This recipe uses Borodino bread. The recipe also includes yeast and raisins.

Required Ingredients:

• Borodino bread - 2 pieces;
• Water - 3 liters;
• 1 tsp flour;
• Yeast - 15 g;
• Raisins - 1 handful.

Cooking method:

Bread cut into pieces and dried in the oven. Fill with boiling water and insist 3 hours. Dilute yeast with flour and add to bread. Leave the mixture for one day. We filter, bottle, throw 1-2 raisins into each. We keep kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass "Borodinsky" is ready.

Recipe 3: Bread kvass with horseradish

Such homemade kvass turns out to be very vigorous and saturated. A drink is prepared from crackers, water, honey, horseradish and raisins.

Required Ingredients:

• Water - 4 liters;
• Rye crackers - 800 g;
• Yeast - 20 g;
• Honey - 100 g;
• Grated horseradish - 100 g;
• Raisins - 50 g.

Cooking method:

Put crackers in a jar and fill with boiling water. We insist 3-4 hours. After that we filter. We spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and bottle. Add raisins to each bottle. Let's set it up for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required Ingredients:

• A kilogram of rye flour;
• Water - 10 liters.

Cooking method:

Knead the flour into a soft dough without salt. For this, a kilogram of rye flour is taken per 1 liter of water. Stir until smooth. We cover the container with the dough with gauze and wrap it with a cloth several times. Keep in a warm place for 2-3 days. Dilute the fermented dough with boiled water and leave at room temperature. We filter through cheesecloth. As kvass is used, boiled water can be added to it, adding the appropriate amount of rye flour.

Recipe 5: Sourdough Rye Kvass

Such homemade kvass from rye flour is prepared on sourdough. Leaven from the bottom of the bucket will do, after the kvass has been drunk. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required Ingredients:

• Rye flour;
• 0.5 liters of sourdough;
• Water;
• A glass of sugar.

Cooking method:

We take 2 handfuls of flour and 1 cup of sugar and put them in a bucket. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring constantly. Leave to cool to the temperature of fresh milk. Then add sourdough. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and put in the refrigerator. Pour the leaven left at the bottom of the bucket into a jar. The sourdough can also be stored in the freezer. You can make kvass from a new sourdough, having previously thawed it and mixed it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass from rye flour is one of the most common ways of everyone's favorite drink. Such kvass is prepared with yeast, sugar and water are also used in the recipe.

Required Ingredients:

• Half a glass of sugar;
• Half a kilo of rye flour;
• Water - 8 liters;
• Fresh yeast - 15 g.

Cooking method:

We dilute the yeast in warm water and leave it for a while until it increases in volume.

Mix rye flour with boiling water and knead the dough of the consistency of thick sour cream. Let the dough cool down to 35 degrees. Then add more warm boiled water and sugar. Add risen yeast. We mix everything and leave to ferment for one day. After we filter and clean for 2 days in the refrigerator.

Recipe 7: Kvass without yeast

A very simple recipe for homemade kvass, which uses only bread, water and sugar. It is very tasty to cook okroshka on such kvass.

Required Ingredients:

• 300 g of rye or wheat bread (or 50 to 50);
• Warm water - one and a half liters;
• 1 st. l. Sahara.

Cooking method:

Chop the bread into a one and a half liter jar. Add sugar and pour warm water "up to the shoulders" of the jar. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days kvass can be used. Drain kvass and add a little more sugar and bread to the thick and pour over again.

Recipe 8: Kvass without yeast with wheat and honey

Such homemade kvass turns out to be very rich, tasty and healthy. The drink contains a lot of useful substances, enzymes and bifidobacteria. A drink can be served at the festive table instead of soda. Some time after drinking kvass, the digestive system improves significantly.

Required Ingredients:

• Wheat - 3 cups;
• Boiled water - 4 liters;
• Kvass wort - 8 tablespoons;
• Sugar or honey - one and a half glasses.

Cooking method:

We wash the wheat and fill it with 10 cold water. Then drain the water and rinse again. We cover the basin in a towel with wheat and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and renewed with water so that the grains do not turn sour. The readiness of wheat is indicated by the appearance of small sprouts (about 2-3 mm) on the grains. Sprouted wheat grains grind in a meat grinder. Pour warm water into a five-liter jar (not completely). We spread the rolled wheat in a jar. Pour sugar and add kvass wort. Mix everything thoroughly and add (if there is room) water. We cover the jar with a napkin and leave it for two days by the battery or in a bowl of hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface, and the drink tastes carbonated.

Recipe 9: Russian kvass

An old recipe for homemade Russian kvass. The drink is made from crackers, barley malt, rye flour, stale rye bread and molasses.

Required Ingredients:

• A kilogram of crushed rye malt;
• Crushed barley malt - 300 g;
• Rye flour - 600 g;
• Rye crackers - 130 g;
• Stale rye bread - 80 g;
• Molasses - 1 kilogram;
• Mint - 30 g.

Cooking method:

Mix malt and flour with three liters of hot water. Knead the dough from the mixture, mix thoroughly so that all the lumps disperse. Cover the dish with the dough with a cloth and leave for one hour. Then we shift the dough into a refractory cast-iron dish, cover with a lid and put in the oven to evaporate. We mix the evaporated dough, scrape off the walls of the dishes and add boiling water. After a day, we shift the dough into a large vat, where kvass will be infused. Pour in 16 liters of hot water, add croutons and bread. Mix everything thoroughly and leave for 10 hours to infuse and lighten. When the thick settles, pour the fermented wort into a clean steamed barrel. Pour 15 liters of hot water into the remaining thick. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The keg is then removed to the glacier. When fermentation becomes not so strong, add molasses (1 kilogram per 30 liters of kvass). We cork the barrel. After 3-4 days kvass will be ready. You can store such kvass for several months in a cold place.

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. A drink is prepared on kvass wort. You can buy the ingredient at a bakery or grocery store. The wort should be thick and almost black in color. Kvass will not succeed from liquid wort.

Required Ingredients:

• 1 tsp raisins;
• Half a teaspoon of dry yeast;
• 150 g of sugar;
• 2 tbsp. l. kvass wort;
• Three liters of water.

Cooking method:

We dissolve the wort and sugar in half a liter of water. Pour into a three-liter jar and add the remaining water. Then spread the yeast, mix, cover with a lid and leave for 48 hours. Kvass should be tried periodically. When the drink reaches the desired state, it can be bottled and add 1-2 raisins to each. The bottles are screwed with a cap and left to carbonate. When the bottles become hard, they can be put in the refrigerator. A day later, homemade kvass from the wort can be consumed.

Recipe 11: Beet Kvass

Beet kvass is a real healing balm. The drink is especially useful for hypertensive patients. Kvass from beets cleanses the body of toxins and toxins.

Required Ingredients:

• 1 large beet;
• Boiled cooled water - 2 liters;
• 4 tbsp. l. Sahara;
• 1 stale crust of bread.

Cooking method:

My beets, clean and rub on a coarse grater. We spread the beets in a glass jar, add the crust of bread and sugar. Fill everything with boiled water. We cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and cork it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass from birch sap is a very tasty and healthy drink that nature itself gives. Such kvass has a beneficial effect on the body and has a lot of useful properties.

Required Ingredients:

• Sugar - 400 g;
• Birch sap - 10 liters;
• Raisins - 50 pieces.

Cooking method:

To prepare a drink, it is better to use glass or enameled dishes. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is again filtered and bottled. The bottles are corked and cleaned in a dark, cold place. You can store kvass for a long time (until autumn).

Recipe 13: Kvass Bolotova from celandine

Kvass Bolotov from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and warts. You need to take a drink for at least a month. Such kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart disease. Properly prepared kvass has the aroma of fresh apples. The taste is pleasant, with a slight bitterness.

Required Ingredients:

• 3 liters of spring or well water;
• 1 tsp sour cream (no more than 15% fat);
• A glass of sugar;
• Half a cup of pure celandine herb (dry or fresh).

Cooking method:

Boil water and cool. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass into a clean gauze bag and drown it to the bottom of the jar with the help of a weight. We wrap the neck of the jar with gauze in three layers. Every day, the contents of the jar must be mixed and the mold removed from the surface. On the fifth day, a precipitate should appear. Pour kvass into another jar, discard the sediment. We add water to the previous level. on day 14, kvass will begin to foam a little. That's the way it should be. On the 14th day kvass will be ready. We cast a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf in the refrigerator. We add the same amount of water to the jar instead of poured kvass. After 3 days the drink will be ready. You can pour and top up kvass 4 times. After that, you need to use a new herb. Taking kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). In the absence of discomfort, the dose is increased to half a cup for 1 dose. The course is 2 weeks, after which kvass is taken for another month 1 time per day - to consolidate the effect.

Can kvass be pregnant

Kvass can be attributed to the category of low-alcohol drinks, so pregnant women always face the issue of its safety. Opinions of doctors here are strongly divided. Some believe that it is absolutely impossible for women in position to use kvass, however, most experts believe that small amounts of the drink are not capable of harming the expectant mother and baby. A little kvass even brings benefits, as it has many vitamins, trace elements and other useful substances. In addition, kvass perfectly quenches thirst and has a pleasant refreshing taste. Undoubtedly, it is better to give preference to kvass than carbonated drinks containing a large amount of dyes and preservatives.

However, kvass kvass is different. It is highly undesirable for pregnant women to drink purchased kvass. We are talking not only about store-bought kvass, in which the fermentation process is achieved by chemical means (which means that it contains many non-natural components), but also about a draft drink. The quality of barrel kvass is often questioned. In addition, in the process of its production, hygienic and sanitary standards are often violated. The greatest danger is kvass, which is sold in small barrels on the market. Pumps and faucets are rarely washed; these items are usually stored in dirty, dusty boxes and boxes where harmful microorganisms actively multiply. A few drops of kvass always remain in the faucet, and what could be better than such an environment for the reproduction of bacteria? With each glass of such kvass, the risk of getting these bacteria into your own body increases significantly. It is especially dangerous to buy kvass in bottles provided by sellers - little is known about the storage conditions of the container. If you really want a cold refreshing drink, it is better to buy it at a stationary point, and not in the market or on a dusty road. In such places, expired or spoiled drinks are often sold.

The characteristic taste of an unsuitable drink for drinking is a pronounced sour, reeking of bitterness. An ideal option for pregnant women (and for any other person) is homemade fresh kvass prepared with your own hands.