Homemade kvass. Bread kvass at home

Kvass has been the most common drink during the festive feast since the times of ancient Rus'. True, in those distant times, it was quite thick and much stronger than beer and was considered an alcoholic drink. Therefore, drunkards were called "fermenters", from the word "ferment".

Kvass- a traditional Slavic sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey, wax; also prepared from beets, fruits, berries. The drink is the basis for the classic cold soups of Russian cuisine (okroshka, botvinya, etc.). From Wikipedia.

A special property is its refreshing taste, which makes it popular in extreme heat. In addition, kvass improves metabolism, and due to the content of carbon dioxide in it, it contributes to good digestion. It also contains many vitamins, amino acids and enzymes.

True, there are a lot of synthetic surrogates on the market now - kvass drinks, which consist of soda, sweeteners and various flavors. Which, of course, cannot be useful, but on the contrary - such sodas, under the brand name of the old word, only harm the body and increase blood sugar.

How to make sourdough at home and cook sourdough

This article tells how to make good kvass using interesting and simple recipes that will truly be considered a natural product, many of which will taste like from a barrel. And the best thing is that you can use this drink for okroshka. covered in previous articles...

The easiest way is to use dry kvass!

Perhaps the easiest and fastest way to make kvass is to use it dry. There are all the necessary ingredients ... We just add sugar and yeast.

Ingredients:

• Dry kvass - 5 tablespoons with a slide
• sugar - 5 tbsp. l
• raw yeast - 5 grams

Cooking method:

In a three-liter jar we put five tablespoons of dry kvass and the same amount of sugar. Add half a teaspoon of raw yeast.

But unlike the previous recipe, add to the jar of boiled water to the very top and mix well. We cover the throat of the jar with gauze and leave to ferment for two days. At the end of the fermentation process, we pour the finished kvass into another container, and you can put the drink on the remaining sourdough again.

How to make kvass at home with black bread without yeast

Ingredients:

• Rye bread 1/2 roll
• sugar - 60 gr
• vanilla sugar - 10 gr.

Cooking method:

Rye bread is cut into small pieces and dried in the oven. If you have ready-made crackers. then you can use them.

We put the finished crackers in a three-liter jar, pour 60 grams of sugar and pour boiling water to half. We leave the finished sourdough for 10-15 minutes, so that the crackers are well soaked.

Then fill the entire jar with water and pour vanilla sugar.

We close the jar with gauze, fixing it with an elastic band.

We put kvass to cook for a day. When the drink is ready, pour it into jars or bottles, and the remaining sourdough can be used further.

How to make a sharp drink from rye flour?

Ingredients:

• Rye flour - 1 kg
• water - 10 liters.

Cooking method:

The preparation is based on a liquid dough wound on water. For one liter of water, we need 1 kg of rye flour. Pour the flour with boiled water and mix everything thoroughly until a homogeneous consistency.

After that, we shift the dough into a jar and put it in for 2-3 days for fermentation.

As soon as the dough rises, fill it with warm water and set for further fermentation. When kvass is ready, we filter it through cheesecloth and pour it into prepared dishes (jars, bottles, etc.). And in a jar of sourdough, add a new portion of water and flour according to the recipe.

Method without yeast from dry kvass (taste like from a barrel)

Ingredients:

• Dry kvass - 1 cup
• sugar - 2/3 cup
• boiled water - 2 liters.

Cooking method:

This recipe is quite easy to prepare. Pour dry kvass, sugar according to the recipe into a three-liter jar and carefully pour hot water. The main thing is that the bank does not burst.

Having covered the jar with gauze, we leave the kvass to ferment for two days. At the end of the fermentation process, we pour the finished drink, and you can put it on the remaining sourdough again.

Bread kvass with yeast

Ingredients:

• Bread - 1/2 roll
• sugar - 6 tbsp. l
• dry yeast - 1 pinch
• raisin.

Cooking method:

If you do not have ready-made breadcrumbs, take fresh bread (preferably black) and cut it into slices. You can mix white and black bread. Dry the cut pieces in the oven.

To prepare the sourdough, put ready-made crackers, two tablespoons of sugar in a three-liter jar and pour boiling water up to half. After the water has cooled down, add some dry yeast.

Everything is mixed, covered with gauze and set to ferment for two days.

After our sourdough is ready, we proceed directly to the preparation of kvass. To do this, take another jar, put crackers in it, pour 4 tablespoons of sugar, half fill with boiling water. Mix and leave to cool.

When everything has cooled down, add the sourdough prepared earlier and top it up with boiled water. Covering the jar with gauze, leave to infuse for two days.

When kvass is ready, we filter it through gauze into jars or bottles and set to cool.

Enjoy your "quasom"!

Russian kvass saved a lot of people.
folk saying

It’s hot… I don’t feel like ordinary water, but sweet lemonades turn me up, and they don’t help with thirst, but I just want to drink even more… Why don’t we drink kvass?

Kvass at home is very easy to prepare, you can see for yourself by trying to cook kvass according to our recipes. Moreover, the wort for kvass can be bought at any grocery store.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry bread ... You can just drink it in the heat, without fear for the figure and without thinking about the consequences, and it also prepares okroshka, so loved by many in the summer.

The fastest and easiest way to make kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that there are no preservatives in the composition of kvass concentrate.

Homemade kvass from dry sourdough

Ingredients:
3 liters of water
125 g dry kvass
100 g sugar
20 g raisins,
6 g dry yeast.

Cooking:
Boil water in a saucepan. One and a half liters of hot pour dry kvass, close tightly and leave to infuse for 3 hours. Then strain. Pour the remaining water into the infusion. Dilute the yeast in a small amount of warm water in a separate bowl, pour it into kvass, add sugar, add raisins, cover the pan with gauze and place in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold for no more than three days.

from dry sourdough and dry malt

To make kvass tasty, as in childhood, you can buy a bag of dry malt for dry kvass and cook it like this: pour 3-4 tbsp into a three-liter jar. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and pour it all over with a glass of warm water. Leave in a warm place for fermentation, and when the mass comes up a little and rises, add warm water. Add a crust of rye bread and a handful of raisins for better fermentation. When the kvass is ready, strain it, do not throw away the thick. It can be used to prepare the next portion of the drink. Store the finished kvass in the refrigerator.

Kvass from concentrate (basic recipe)

Ingredients:
3 liters of boiled water,
2 tbsp kvass concentrate,
150 g sugar
½ tsp dry yeast (or pressed, they work faster),
1-2 tsp raisins (black).

Cooking:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and mix thoroughly. Add yeast, cover with a napkin and leave to ferment warm for a couple of days. Taste kvass, and when it suits you, pour it into plastic bottles, put 5-6 raisins in each, screw on the lids and leave again warm to continue fermentation. When the bottles become hard, which indicates a good carbonation of kvass, put them in the refrigerator. Open with care!
You can diversify the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, juice of berries and fruits, grated horseradish (kvass turns out to be spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homebreadkvassby leaps and bounds

Ingredients:
2.5 liters of water,
250 g rye bread,
150 g sugar
10 g fresh yeast
a handful of raisins.

Cooking:
Dry the bread, cut into small cubes, in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and put in a dark place for fermentation for two days. Strain the finished wort through cheesecloth, squeeze out the crackers. Dissolve the yeast in a small amount of water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar and mix. Loosely cover the jar with a lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little remaining sugar and raisins to each, close the bottles tightly and leave them again in a dark place at room temperature for fermentation and carbonation. Then send the kvass to the refrigerator for 3-4 hours and only then use it within three days.

Bread kvass without yeast

Ingredients:
3 liters of water
250 g rye bread,
50 g sugar
a handful of raisins.

Cooking:
As in the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers turn out, the more saturated dark color kvass will turn out. Dissolve sugar in water brought to a boil and set aside. Put the crackers in an enamel or glass container prepared for fermentation, add raisins and fill everything with water with sugar dissolved in it. Infuse kvass for 3-4 days, then strain, bottle and store in a cold place. Open bottles with ready-made kvass carefully, trying not to shake.

By the way, you can use the remaining soaked crackers, in other words, sourdough, several more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, which has been used by our housewives for many years - with the addition of mint and blackcurrant leaves, very fragrant and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 liters of water,
200 g rye crackers,
100 g sugar
30 g raisins,
20 g yeast
10 g mint
8 black currant leaves.

Cooking:
Dissolve the yeast in a glass of warm water. Pour rye crackers with boiling water and leave for 3 hours. Strain the wort obtained in this way through cheesecloth folded in several layers, pour sugar into it, pour in yeast, add mint and blackcurrant leaves. Infuse for 10-12 hours, covering with a clean napkin. When your wort is sour, strain it, bottle it, putting a few raisins in each of them, cork and put it in a cool place. After three days you can enjoy delicious kvass.

Several of the following recipes contain yeast sourdough, which can be prepared as follows.

yeast sourdough

Ingredients (per 1 liter jar):
black bread, cut into small cubes and dried in the oven,
60 g sugar
15 g dry yeast
water.

Cooking:
Put the crackers in a jar, filling it halfway, pour boiling water over the contents. Rusks will swell, which means that the amount of water must be calculated so that a thick slurry is obtained. Pour less water first, then top up if necessary. Do not despair if the starter turned out to be too liquid, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin, let it cool to a temperature of 37-40 ° C. Add yeast to the jar, mix well and leave the starter to ferment. An important fact: cover the jar with a napkin, not a plastic lid, as carbon dioxide is formed during the fermentation process. This starter is enough for you to prepare 10 liters of kvass.

Dry kvass with horseradish root and honey

Ingredients:
2 liters of water
300 g rye crackers,
50 g honey
40 g horseradish root,
30 g sugar
10 g yeast.

Cooking:
Pour crackers with hot water and leave for 2 hours. Then wipe them through a sieve, pour yeast and sugar into the infusion and put them in a warm place for 10 hours. Add honey, chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers for making kvass, you can use wheat bran or various types of flour. Try it!

Kvass from oatmeal

Ingredients:
3 liters of water
750 g oatmeal mixed with bran
40 ml yeast starter.

Cooking:
Pour 2 liters of hot water into the flour mixed with bran and put in a warm place for 12 hours, then, as usual, strain and add the yeast starter and the rest of the water. Keep the infusion for a day. Keep the finished kvass in a cool place for no more than three days, although, for sure, it will disperse much earlier.

Homemade kvass from wheat bran

Ingredients:
3 liters of water
800 g wheat bran,
300 ml lemon juice
70 g sugar
25 g dry yeast.

Cooking:
Pour bran with boiling water and hold on low heat for an hour. Then strain the broth, cool it and add yeast and sugar. Infuse in a warm place for 10-12 hours, then pour lemon juice into the infusion and mix.

Kvass from rye flour with burnt sugar

Ingredients:
3 liters of water
100 g rye flour
35 g wheat flour
100 g sugar
15 g yeast
15 g burnt sugar.

Cooking:
Pour 50-70 ml of hot water over rye flour and mix quickly until a homogeneous mass is formed, without lumps. Boil the rest of the water in a separate bowl, cool a little and add the brewed flour into it. Dilute the yeast in warm water, add wheat flour to them and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave it like this for 1 day, then add burnt sugar to the drink.

Cooking zhzhenka is easy: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appear. The blacker the burnt sugar, the richer the color of your kvass will turn out. To prevent the zhzhenka from turning into a charcoal candy, carefully pour hot water into the melted burnt sugar, literally drop by drop, to make a thick syrup. It can be poured into a bottle and stored in the refrigerator.

Red kvass

Ingredients:
3 liters of water
250 g sugar
3 art. l. soluble chicory,
bunch of mint,
½ pack dry yeast
1 tsp Sahara,
2 tbsp. l. water,
lemon acid.

Cooking:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar, water to the yeast, stir and leave to cool. When the liquid with chicory has cooled to a temperature of 37-39 ° C, pour in the yeast mixture, mix and leave for 3 hours at room temperature. Someone likes kvass with a mild taste, and someone with a pronounced sharp taste, so after 2 hours, taste the drink. Maybe two hours will be enough for you. In an already aged drink, add citric acid to taste and put it in the cold.

Kvass apple-coffee

Ingredients:
3 liters of warm boiled water,
1 liter of clarified apple juice,
200 g sugar
1 tsp dry yeast,
2 tsp instant coffee.

Cooking:
In a large saucepan, combine sugar and coffee, add yeast to them and mix. Then pour in warm water and juice. Wait until all the ingredients are dissolved and, having loosely covered the pan with a lid, leave the mixture for 12 hours to ferment. When the appointed time is up, strain the kvass, bottle it and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar
35 g pressed yeast
1 st. l. chicory,
1 lemon with zest.

Cooking:
Grind the lemon or pass it through a meat grinder, wrap it in cheesecloth, tie it up and lower it into a pot or bucket of water. Add yeast and sugar there, mix. Squeeze the lemon bag several times while stirring and remove. When the ingredients disperse in the liquid, pour the resulting solution into bottles, tighten the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pressing on the walls of plastic bottles. The bottle is hard and it is no longer possible to press on the walls - it means that the drink is ready. Remember that if you overexpose the drink in the sun, then you will no longer get kvass, but mash. Put the bottles with ready-made kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of serum
2 tbsp. l. Sahara,
10 g dry yeast
orange peel and raisins - to taste.

Cooking:
The whey that remains after making homemade cottage cheese is the most valuable nutritious dietary product. White kvass on whey is one of the ways to turn a healthy product into a tasty one. Mix the yeast with sugar, pour in the whey and put in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few orange peels and a few washed and dried raisins at the bottom of each. Close the bottles tightly and leave for 2 days for the drink to fully mature.

Many may be alerted by the turbidity of kvass, but for a home-made natural product, this is normal. The sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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

Kvass is a traditional drink with a rich history going back centuries. In ancient Rus', it was cooked everywhere. Each housewife knew how to cook kvass from bread at home.

Traditionally, kvass was obtained as a result of fermentation from malt and flour with the addition of honey, aromatic and healthy herbs, vegetables, and berries. There are many modern options for cooking kvass - from compressed in time to unhurried, from classic recipes to innovative and exotic ones, for example, kvass from oats.

In the article I will talk about popular methods for preparing a popular Slavic drink and give delicious step-by-step recipes.

History of kvass

The first mention of a miraculous and delicious drink dates back to the ancient annals of 996. The Grand Duke of Kyiv and Novgorod lands, Vladimir, under whom Christianity was established as the state religion, ordered that “food, honey and kvass” be distributed to people in honor of the national holiday.

More than a millennium has passed, but the good old kvass has not lost its popularity. It has a healing and invigorating effect and a huge number of useful properties, including:

• improved metabolism;
• restoration of water-salt balance;
• positive effect on the heart and blood vessels.

Kvass is an excellent aid to the digestive process, as it contains carbon dioxide. It is rich in B and C vitamins. The yeast included in the composition strengthens the hair and prevents the formation of acne.

Let's move on to the "main dish" of the article - recipes for real bread kvass. Note to housewives and men who love to cook.

Classic kvass from black rye bread

Ingredients:

• Water - 8 l,
• Rye bread - 800 g,
• Yeast - 50 g,
• Sugar - 1.5 cups.

Cooking:

1. I cut the bread into thin slices, spread it on a baking sheet. I turn on the oven for 20 minutes at 180 degrees. Reduce the temperature if necessary. I make sure that the sliced ​​\u200b\u200bslices are dried, and not burnt.
2. I put water on the stove, pour sugar. After boiling water, add ready-made bread croutons. I remove the pan from the stove and leave it alone for several hours. Kvass base should cool to a temperature slightly warmer than room temperature.
3. I add yeast to the cooled mixture. Mix thoroughly until completely dissolved.
4. I cover the wort with a towel and leave for a day. A day later I get kvass with a slight sweet and sour taste. For a richer and more pronounced taste, I let the wort brew for another day. I filter through multi-layer gauze, pour into jars and set to cool. Ready!

Video recipe

Recipe for kvass from bread without yeast

A simple recipe for your favorite kvass without sophistication with yeast and claims to originality.

Ingredients:

• Sugar - 1 tablespoon
• Water - 3 l,
• Rye bread - 400 g.

Cooking:

1. I take bread, crumble it into a 3-liter jar to fill the bottom. I don't dry it first.
2. Pour water at room temperature, pour sugar.
3. I cover with a glass lid, allowing the drink to breathe. I leave to wander. The warmer the house, the faster the kvass will “reach”. Enough 2-3 days.

The resulting kvass can be used for okroshka, marinating meat. Thickness is applied several times. Before the next cooking, do not forget to add bread and a little sugar.

A quick way to make kvass

Do you want to learn how to make a homemade drink with a pleasant sourness and a sweetish caramel taste in half an hour? Follow the recipe.

Ingredients:

• Water - 2.5 l,
• Dry yeast - 2 teaspoons,
• Citric acid - 1 small spoon,
• Sugar - 200 g.

Cooking:

1. I take warm boiled water and pour it into a jar. I put citric acid and yeast. Mix slowly and thoroughly.
2. I'm making burnt sugar. In a separate pan, I throw off the granulated sugar. I turn on medium heat. I wait until the sugar turns golden brown. It is very important not to overdo it on fire. Otherwise, the drink will turn out bitter. I add 150 g of cold water to the brown mass, mix thoroughly.
3. I combine sugar and the resulting mixture in a jar. I mix again.
4. I close the top of the jar with a thick cloth (dishtowel) and put it in a warm place for half an hour. I pour it into containers and send it to the refrigerator to cool. That's all wisdom!

How to make kvass from white bread and yeast

The main feature of the recipe is the use of a loaf of white bread. It will give kvass an unusual golden hue.

Ingredients:

• Water - 3 l,
• Bread - 150-200 g,
• Dry yeast for baking - half a teaspoon,
• Sugar - 4 tablespoons,
• Raisins - 30 g.

STEP-BY-STEP PREPARATION:

1. I cut bread. I dry the slices in a preheated oven and pour into a 3-liter jar.
2. I pour water and leave for 30 minutes, allowing the crackers to soften. After half an hour I add sugar, yeast and raisins. I mix thoroughly.
3. I cover with a lid (loosely) and leave for 1-2 days. The saturation of the taste of kvass, its sourness directly depends on the amount of time. Then I filter and bottle. I put it in the fridge for storage.

Cooking video

Kvass from bread for okroshka with mint

Ingredients:

• Water - 2 l,
• Borodino bread - 350 g,
• Raisins - 50 g,
• Mint - a small bunch.

Cooking:

1. I am preparing a mint-based infusion. I pour over the grass with boiling water and leave it to brew.
2. I cut the loaf into small cubes and throw it into a jar. Thoroughly my raisins, dry and throw to the bread. I pour herbal infusion and add boiled water to a jar. I close the lid.
3. I leave it for a day in a warm place. Then I pour it into a bottle, carefully separating the thick with gauze. I screw the lid on and put it in the fridge.

Helpful advice. The taste of okroshka kvass will become richer if fresh currant leaves are added to mint.

Simple okroshochny kvass

Ingredients:

• Baker's yeast - 50 g,
• Water - 7 l,
• Rye bread - 2 kg,
• Sugar - 2 tablespoons with a slide.

Cooking:

1. I grind bread, dry it in the oven. I put the browned pieces into a saucepan and pour over with boiling water. I leave for 4 hours, letting the bread brew.
2. I drain the liquid, add yeast, pour sugar. Thoroughly interfere and expose the drink to heat. I let kvass brew for 5-6 hours. I filter and refrigerate.

Wonderful homemade kvass "in haste" for okroshka is ready!

Kvass recipe without sourdough on oatmeal

Ingredients:

• Oatmeal - 1 kg,
• Sugar - 5 tablespoons,
• Water - 2 liters,
• Raisins - 20 g.

Cooking:

1. I thoroughly wash the oats. I pour it into a jar, add sugar with raisins.
2. I pour boiled water.
3. I cover with a cloth and put in a warm place. I'm waiting 2 days.
4. For the first time, the drink will acquire a sweetish, but mild taste, so I drain it.
5. I add sugar and pour fresh water. I'll leave it for two more days. After the allotted time, I strain a fragrant drink with a slight sourness and pour it into a bottle.
6. I close the lid and leave for 12 hours for carbonization (natural saturation with carbon dioxide).

How to make kvass from bread and raisins

Ingredients:

• Borodino bread - 4 slices,
• Raisins - 3 tablespoons dark grade, 1 small spoon - light,
• Dry yeast - 4 g,
• Sugar - 4 tablespoons,
• Water - 3 liters.

Cooking:

1. Properly drying Borodino bread. The natural way, without the oven. I cut into slices and leave on a baking sheet, in an open place for 1 day.
2. I take a frying pan and brown the bread. Ready crackers should cool down. I put it in a bowl or jar.
3. I add sugar, yeast, dried berries.
4. I fill it with warm water. Mix carefully. I tightly cork the jar with gauze and leave it to cook during the day.
5. I separate the starter from the drink. I use a sieve, then gauze.
6. I pour it into bottles, add more white raisins. To get a richer taste, I put in the refrigerator for 2 days.

Kvass is prepared according to the recipe for a long time, but the result will meet expectations. Kvass from bread and raisins will turn out very fragrant and spicy.

Doing kvass from bread and millet

Ingredients:

• Black bread crusts - 3 pieces,
• Millet - 2 cups,
• Sugar - 3 tablespoons,
• Water - 3 liters.

Cooking:

1. I dry sliced ​​bread in the oven. I put cereals, cooked crackers, sugar in a 3-liter jar. I interfere thoroughly.
2. I pour boiled water, close the jar. I let it sit for two days.
3. You will understand the readiness of kvass by the formation of bubbles. I carefully drain the drink, fill it with pre-prepared bottles. I keep it in the refrigerator.

Video recipe

• Do not throw away wheat sourdough, you can make a stronger and more aromatic drink based on it.
• To give an original taste to wheat kvass, add two components - coriander and cumin.

How to cook Russian kvass in a barrel

A classic old recipe for making a delicious drink in a barrel.

Ingredients:

• Rye crushed malt - 1 kg,
• Barley crushed malt - 600 g,
• Rye flour - 600 g,
• Rye bread (preferably stale or weathered) - 80 g,
• Rye crackers - 130 g,
• Mint leaves - 30 g,
• Molasses - 1 kg.

Cooking:

1. I make dough based on flour, malt and 3 liters of water. Mix thoroughly in a large bowl. I cover the top with a thick cloth. I let it brew for 1 hour.
2. I shift the dough into a cast-iron dish (you can use another, most importantly - with refractory properties), put it in a preheated oven. After evaporation, carefully mix the dough and leave for 1 day.
3. I'm cutting bread. I spread the dough in a large tank, pour 16 liters of boiling water. I add croutons and crushed bread. Thoroughly interfere and leave alone for 8 hours.
4. After the start of the fermentation of the wort, I pour the liquid into the keg. The barrel must be steamed and thoroughly washed. These are obligatory hygienic actions that have a beneficial effect on the future aroma and contribute to the disinfection of the tank.
5. The rest of the starter is refilled with boiling water. I'm waiting 3 hours. I pour the kvass base into a barrel, add mint infusion and leave it for fermentation.
6. I send the barrel to the glacier cellar. After the fermentation process subsides, I put molasses (the calculation is as follows: 1 kg of sweetener per 30-liter barrel). I seal with a bushing. I'm waiting 4 days.
7. The drink can be stored for several months without loss of taste. The main thing is not to expose to heat, install in a cold place with a constant temperature.

How to cook vigorous kvass

Ingredients:

• Dry yeast - 30 g,
• Black bread - 800 g,
• Boiled water - 4 l,
• Honey - 100 g,
• Horseradish - 100 g,
• Sugar - 80 g,
• Raisins - to taste.

Cooking:

1. I cut the bread and put it on a baking sheet. I put it in the oven, preheated to 180 degrees. Fry until golden, slightly brown.
2. I pour crackers with boiling water. I insist 4 hours. I take gauze, filter the wort. I add yeast, throw sugar and put in a warm place for fermentation.
3. After 6-7 hours, I pour the almost finished drink into bottles. I put 2-3 pieces of raisins in each for flavor.
4. I do not close until I notice the formation of bubbles near the bottle neck. Only then I cork the bottles and put them in the refrigerator for two hours.
5. I'm rubbing

Russian cuisine is difficult to confuse with any other cuisine in the world, thanks to the originality of the dishes and drinks included in its composition. In this article, we will talk about the true national product - Russian kvass. We will talk about a real homemade drink, and not about a kvass surrogate, which is increasingly sold in stores. Homemade intoxicating drink has more than 150 recipes, some of them have a long history. Completely different products are used as raw materials for kvass: bread, yeast, beets, birch and apple sap, dried fruits, sprouted wheat, carrots, cabbage pickle, cumin, ginger, hops, etc.

The benefits of kvass

Due to its composition, kvass is perhaps the best way to quench your thirst. After a glass of intoxicating homemade drink, there is a surge of strength and increased efficiency. Homemade kvass helps the stomach better cope with the digestion of too fatty foods. Digestion processes improve, and appetite awakens. This drink helps to restore the normal fluid-salt balance in the body.

The content of vitamins, microelements and essential organic acids has a beneficial effect on the general condition of the body and on the work of the gastrointestinal tract in particular.

In Rus', homemade kvass was considered a real healing potion, which helped restore strength after a serious illness and endure hardships during a famine. Some old sources indicate that homemade intoxicating drink has a beneficial effect on male potency.

Is it possible to drink kvass with excess weight and what is its calorie content? The number of calories in kvass directly depends on the amount of sugar it contains. The absence of fat in the composition contributes to the most effective weight loss. Kvass is certainly useful for weight loss and is included in a number of diets. If the drink is used as an aid to body shaping and getting rid of excess fat, you should choose recipes with minimal or no sugar. Beet kvass is optimal for losing weight, which can become the main product on fasting days.

Homemade kvass: cooking recipes

Consider the example of several recipes on how to make kvass at home.

Recipe number 1 Bread

Sourdough Ingredients:

Kvass Ingredients:

• One and a half liters of water (boiled);
• Black bread - 2 slices;
• Sourdough - half a liter jar.

Cooking.