Delicious food homemade kvass. Cooking delicious kvass without yeast yourself

- 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 the recipes of a 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.

Recipes this drink without yeast, they are not complicated in cooking. 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 three liter jar 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 a small amount 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 everyone variety will do for cooking this dish. We will share good recipe 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 we put fragrant croutons in water with sugar.

7. Add diluted yeast to the rest of the products. Mix gently to main product didn't 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 pan ( three-liter jar) will be 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 from 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 down boiled water- 3 l;
• Sugar - 150 g;
• Dry yeast - ½ tsp is enough;
• Raisins - a pinch.

Cooking method:

1. Let's take a jar three liters. 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!!!

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. As a raw material for kvass, completely various products: bread, yeast, beets, birch and Apple juice, dried fruits, germinated wheat, carrots, cabbage pickle, cumin, ginger, hops, etc.

The benefits of kvass

Due to its composition, kvass is almost The best way quench your thirst. After a glass of intoxicating house 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 general condition body and at work gastrointestinal tract in particular.

In Rus', homemade kvass was considered real healing potion, which helped to 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 reduction weight. Kvass is certainly useful for weight loss and is included in a number of diets. If the drink is used as aid for body shaping and getting rid of excess fat, you should choose recipes with the minimum amount sugar or no sugar at all. Ideal for losing weight beet kvass, which can become a staple 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.

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

The value of homemade kvass

Homemade kvass from black bread crackers is not just a refreshing drink. Even our distant ancestors knew about it useful properties. He was credited with the ability to heal abdominal pain and eliminate constipation, relieve muscle pain and restore strength after a protracted illness. Modern nutritionists and doctors confirm this. The drink contains many nutrients and vitamins.

It helps to strengthen the immune system, especially if the recipe homemade kvass from black bread, various components are included: either mint, viburnum or Birch juice, honey, cinnamon or even horseradish. Real bread kvass, prepared at home without all kinds of chemical additives, - the best remedy from headaches after heavy drinking.

Both children and adults can drink this refreshing drink. It is also used to prepare the well-known and beloved okroshka. For this dish experienced chefs it is advised to use black kvass, then its taste will be mild, and unpleasant consequences in the form light intoxication won't come. By the way, among the many types of bread kvass, there are those that, in many respects, are comparable to beer, since they contain alcohol. It goes without saying that children should not drink kvass prepared according to such recipes. But for many adults, it may be to your liking.

It's time to consider in more detail how to make kvass from black bread. The first thing worth mentioning is the choice of dishes. Once this refreshing drink was prepared exclusively in hardwood barrels. Now, in the century modern technologies when plastic, metal and glass reign in kitchens, the best container to create a refreshing drink are glass jars with a volume of 3 liters or more, as well as enameled metal pans. aluminum utensils categorically cannot be used, just like most types of plastic. The fact is that they can release various substances into kvass, changing its characteristics: taste, color and aroma, content useful substances. Before preparing a drink, it is better to sterilize the container or rinse well with soda.

Almost every recipe for homemade black bread kvass contains an instruction to cover the dishes with a cloth. For these purposes, calico or linen napkins are best suited. Before use, they must be boiled in salted water and dried without rinsing. During the fermentation of kvass, it is not recommended to move, shake the container or stir the prepared drink, as fermentation processes may stop in it, and it will turn out tasteless.

These are perhaps the main tips on how to make kvass from black bread without mistakes. Next, we offer you several recipes for a foamy refreshing drink that every housewife can master.

Classic kvass from rye bread

This version of the drink is the basis for others. Almost all recipes for kvass from black bread are based precisely on these proportions of the components. So, to prepare 3 liters of drink, you need 1 kg of stale rye bread, 300 g granulated sugar and 20 g of yeast. Bread should be cut into small slices and dried in the oven, browned until golden color. Crackers pour three liters hot water and stir occasionally for 2-3 hours. As a result, about 3 liters of wort will be obtained - the basis of kvass. To prepare classic kvass from black, it remains in the wort cooled to 20 degrees to add sugar and yeast diluted in a small amount of the same bread infusion. Next, leave the dishes with the drink in a warm place for at least 12 hours, covering it with a clean cloth.

After this time, kvass is carefully poured into clean bottles, tightly corked and transferred to a cool room for 2-3 days, so as not to raise turbidity from the bottom of the dishes. After that, the drink is considered ready to drink.

Homemade kvass with raisins

Many kvass recipes from black bread involve the use of raisins. At the same time, dried grapes cannot be washed before making a drink, since the substances on their surface are necessary for initiation chemical processes in the prepared drink. Thanks to this, kvass from black bread with raisins acquires a completely new, bright taste.

The basis of this drink is the classic bread kvass mentioned above. The only difference is that during the bottling of the drink, it is necessary to add 4-5 raisins to each. Kvass prepared in this way is left for about a day, after which it is tightly corked and placed in the refrigerator for at least 4 days.

Kvass golden

Like other kvass recipes from black bread, this one contains a cooking method kvass wort, which includes rye crackers (1 kg), water (5-6 l), sugar (5 tbsp. l.), 2 tbsp. l. dry baker's yeast and a handful of raisins. The preparation of the basis for this type of kvass occurs in the same way as in previous recipes. Its peculiarity is that raisins are added to the wort simultaneously with half the sugar and yeast. The drink is infused in a warm place for 3-4 days, after which it must be carefully drained into another container, where the remaining sugar is also added. Next, pour kvass into dark bottles. Add 2-3 raisins to each and seal tightly. Kvass should ripen for at least 2 days in a cold place.

Bread kvass without yeast

If you want to cook black bread kvass at home for the whole family, including children, you will definitely like this recipe, because the drink will be guaranteed to be non-alcoholic. So, for its preparation you will need rye or ordinary black bread, 10 liters of water and a glass of sugar. Sliced ​​bread should be toasted for open fire until a noticeable crust appears. If it gets a little charred in places, it's okay. Next, you need to fill it with boiled water, add sugar and leave it in a warm sunny place for fermentation for at least 2 days. After that, the drink can be drained into bottles and put in the refrigerator. This kvass is especially tasty when cold, it is great for making okroshka.

Kvass with mint

This type of drink is prepared in the same way as classic kvass, with the only difference being that a glass of mint infusion is added to the wort. This will require 2-3 tbsp. l. dried mint greens per 5 liters of wort. Greens should be poured with boiling water and left for several hours to infuse, after which the resulting infusion is poured into the finished wort. Kvass with mint is very different delicate aroma and refreshing effect on the body. It is especially good to use it on hot days, when other drinks are not able to quench your thirst.

Another version of bread kvass with mint is prepared as follows: a handful rye flour brew boiling water and leave for a couple of hours. In the meantime, a classic wort is being prepared from black bread toasted in the oven. IN ready basis sugar is added (1 cup per 5 liters of wort), a bunch of fresh mint and rye flour sourdough. The drink is infused for only a day, after which it can be bottled and cooled.

Bread kvass with hemp seeds

Unusual recipes for bread kvass from black bread, which include hemp kvass, are worth knowing for any housewife. They will help diversify the taste of soft drinks. home cooking. In addition, kvass with hemp seeds has a relaxing and calming effect. To prepare it, you will need about a kilogram of hemp seeds, 300 g of hop cones, 150 g of cumin, 700 g of 1300 g of honey and 5 liters of water. All components, except bread, are placed in a saucepan with water and slowly heated, not bringing to a rapid boil. Then bread is added to the broth and it is quickly cooled. After that, kvass is again heated to 40 degrees and immediately bottled. The drink is infused for at least 5 days, after which it can be drunk.

Bread kvass with currant leaves

Currant homemade kvass is different exquisite aroma And piquant taste. It should not be used to make okroshka - it is good on its own. To prepare it, you need 4 liters of wort, prepared from 500 g rye crackers and 200 g of sugar, 40 g of yeast and 7-10 black currant leaves. The drink is infused in an apartment day or night, after which it is filtered into bottles. Each one needs to be zested. Tightly corked bottles are placed in a cold place for 3 days.

Bread kvass on birch sap

Unlike the classic version of this drink, birch sap is used instead of water. It is impossible to heat it during the preparation of the wort, as this will cause the destruction of useful substances. This was carried out mainly in the spring, the stocks of kvass from it were a real treasure. Such drinks were usually served on festive table, they fed seriously ill people and women in the postpartum period. To taste, it does not differ much from classic kvass. It can be cooked in different variations: with mint, currants and raisins.

Whatever kvass you cook, remember that you need to do it with your soul. Only in this case the drink will turn out tasty and really healthy. Please note that almost all types of homemade bread kvass contain yeast and are fermented. That is why it is not recommended to drink soft drink before you get behind the wheel. Kvass, most likely, will not affect your condition, but alcohol will be contained in the blood, albeit in small quantities.

Today we will talk about how to cook kvass at home. How nice it is to drink cold kvass on a hot summer day, and if it is made with your own hands, then this is generally wonderful.

Kvass primordially Slavic drink, prepared by the method of fermentation of flour and rye and barley malt or from dry rye bread with the addition of odorous herbs, honey, fruits and berries.

In Russian cuisine, kvass is used as the basis for cold stews that are so beloved by many - okroshka, botvinia, etc.

In Rus', kvass was also drunk as an intoxicating drink at various feasts, weddings and festivities.

Therefore, it still remains our favorite drink, especially in summer time.

Kvass at home without adding yeast

Ingredients:

• 3 liters of water
• 400 gr. Borodino or any dark bread
• 120 gr. sugar (for the first time) and 2 tablespoons for each subsequent preparation
• 1 tablespoon raisins

1. We cut the bread into large cubes and fry well in the oven, but so that they do not start to burn

2. Pour sugar into a prepared jar

3. Pour a small amount of water heated to 80 degrees and stir to dissolve the sugar

4. Pour croutons into a jar

5. Add the remaining water and leave until the water cools down to 40 degrees

6. Pour raisins into a jar

7. We cover the jar with gauze and put it in a dark, not cold place for 2-3 days for fermentation

8. Ready kvass filter through a sieve, covered with thick gauze and previously removed the thick

9. Kvass has a sour taste, so you can add 1-2 tablespoons of sugar and stir

10. Add a few raisins to the bottle, pour kvass and close sealed lid, put in the fridge

Homemade kvass with kvass wort

We will need:

• 5 liters of water 40 degrees
• 7 tablespoons kvass wort concentrate
• 1.5 cups sugar
• 2 teaspoons of yeast

Cooking:

1. The required amount of wort is pre-mixed and measured into a saucepan

4. Pour 2.5 liters of water at room temperature

6. Gently stir the mixture slowly

7. Pour the concentrate into the remaining 2.5 liters of water, mix

8. We put on 18-20 hours at cool place

9. Drink ready kvass chilled to 18 degrees and store in the refrigerator for 5-7 days

Kvass without yeast on sourdough and rye malt

Ingredients:

• 4 tablespoons rye sourdough(rye flour and water)
• 3 liters of water
• Half a glass of roasted rye malt
• 7 tablespoons of sugar
• 1 tablespoon raisins
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin

Cooking:

1. For sourdough, pour 3 tablespoons of rye flour into the dishes and pour 50 ml of warm water

2. Mix everything until the state thick sour cream Close the lid tightly and leave in a warm place for 1 day

3. Again, add 3 tablespoons of flour and a little water, mix and put in a warm place

4. We repeat the procedure 4 more times

5. For wort, pour malt, sugar and spices with 1 liter of hot water and let stand for 3 hours

6. Put 5 tablespoons of sourdough into a 3 liter jar

7. Pour out the wort, add raisins and water, cover with gauze and put in a warm place for 2 days

8. Ready kvass is filtered through gauze into bottles

9. Quench your thirst fine drink

Cooking kvass at home, beetroot with honey

You will need:

• 2 tablespoons honey
• 1 medium beetroot
• 1 half slice black bread
• 1 handful of raisins
• 3 liter jar

Cooking:

1. Dilute honey in 1 cup warm water
2. Peel the beetroot and cut into medium cubes
3. Put beets in a jar
4. pour honey
5. Add raisins
6. Pour warm water so as not to reach the edge of 3 cm
7. Adding a slice of bread
8. Close the lid and put in a warm place for 3 days
9. We filter the kvass and bottle it, after adding 3 raisins each

Oat kvass is tasty and healthy

Necessary:

• 400 gr. oats
• 4 tablespoons honey
• 1 handful of raisins
• 3 liters of water

Cooking:

1. Put pre-washed oats and honey in a jar

2. Fill everything with water, stir well

3. Close with gauze and leave for 3-4 days at room temperature

4. We drain this kvass, and put the second one for drinking

5. Add honey to the remaining oats in the jar

6. Sprinkle raisins

7. Fill with water and set again for 3 days at room temperature

8. We filter the finished kvass through cheesecloth

Kvass from dry kvass with yeast

Ingredients:

• 3 liters of water
• 9 tablespoons of sugar
• 7 dry yeast granules
• 3 tablespoons with a slide of dry kvass

Cooking:

1. Pour sugar, yeast, kvass into a 3 l jar
2. Fill with water to the brim
3. Stir thoroughly to dissolve the sugar
4. Cover tightly with a lid
5. Put in a warm place, you can on the windowsill on the sunny side for 1-2 days

Classic kvass from rye bread with yeast

Ingredients:

• 3 liters of water
• 1 kg stale rye bread
• 300 gr. Sahara
• 20 gr. yeast

Cooking:

1. Cut the bread into medium cubes and fry in the oven until golden brown
2. Put in a jar and pour hot water and leave for 3 hours stirring occasionally
3. Add sugar and yeast diluted with a small amount of the same infusion
4. Stir and leave in a warm place covered with gauze for 12 hours
5. Strain kvass, bottle and refrigerate for 2 days

The recipe for real Russian kvass without yeast video

When you drink homemade kvass, it is as if you are returning to childhood, when you stood in line with cans for a yellow barrel and ran home as soon as possible to enjoy this magical drink.

I wish you to plunge into this happy time at least for a minute.

Kvass has always been considered one of the most common drinks during a truly Russian feast. The production of this drink, unique in its properties, was mastered by the Slavs more than a thousand years ago, even before the formation of Kievan Rus. It was considered the most honorable drink in Rus'.

Currently, it is preferred to cook it at home according to old recipes and all thanks amazing properties: great to cope with thirst, relieve fatigue, it is recommended folk medicine as a wonderful remedy for recuperation. Although in the old days they prepared fruit, honey and berry, but by right the bread was considered the most popular.

Another significance of kvass is its low calorie content (only 25-27 Kcal), which helps in the fight against excess weight.

Bread kvass with yeast at home

Without the right starter, real kvass cooking is impossible. The main ingredients for making sourdough are bread, water, sugar and yeast. Bread is better black (rye), yeast can be either pressed or dry. When using only rye bread, it turns out dark, and when using wheat - rye - light.

Cooking crackers cubes from half a loaf of bread. It is better and faster to do this on a baking sheet in the oven, bringing them to a yellowing crust.

Put crackers in a liter glass jar and pour boiling water into it, not forgetting that they increase in volume when wet. Usually you need to put a little more than half a can. With experience will come correct amount placing them in a container.

In the end, you should get a bread gruel, similar in texture to sour cream. Then add 60-70 g of sugar to this slurry and carefully mix everything until it is completely dissolved.

We cover the container with a gauze cloth and set to cool at a temperature of 20-27 ° C. The contents should cool down to approximately 35°C. When the composition reaches required temperature, add 20 g dry or 30 g regular yeast. After thorough mixing, cover the dish with a cloth and leave to ferment. After 50-70 hours the starter is ready for use.

The process of cooking dark kvass begins as soon as the sourdough is ready. We fill a glass container of 3 liters with 3-4 handfuls of crackers fried to a blush (preferably in the oven).

We make syrup from sugar and add it to the container with breadcrumbs. Fill with warm water about ¾ of the jar. The rest is filled with sourdough. Cover with a thick cloth and place in a cool dark place. After 3 days, we filter the contents and the drink is ready. We put it in the refrigerator to cool, and the thick is useful as a starter for the next time.

Yeast-free kvass

Consider the recipe for bread kvass without yeast at home. The production of such a drink is not much different from the preparation of a traditional one. But it has one indisputable advantage - there is no specific yeast flavor.

As in the first recipe, for kvass, a sourdough (wort) is prepared at the beginning.

Ingredients:

• rye or wheat-rye bread;
• spring or bottled water;
• sugar;
• unwashed raisins.

We cook crackers from half a roll, as for the traditional one. The main thing is not to overcook, otherwise the kvass will taste bitter. We put the finished crackers in the dishes allowed for this and pour 2 liters of boiling water.

Add to them the prepared syrup of 75 g of sugar and mix everything thoroughly. Cover with cheesecloth and let cool to room temperature. In the cooled mixture, add 25 g of unwashed raisins. It is better to pour the contents into a glass container, cover with a cloth and put it in a dark, warm place.

The duration of fermentation, depending on the quality of bread, raisins and water, is different and can last from 8 hours to a day. The initial signs of fermentation will be the appearance of foam, a sour smell and possibly hiss. 3 days after the start of fermentation, strain the contents through 5-7 layers of gauze.

If you want to get a carbonated drink, then it should be slightly sweet in taste. Now bottle, leaving a little space, and let stand in a warm, dark place for another 5 hours. Once the bottles become “hard”, put them in the refrigerator to stop fermentation and let the taste stabilize.

Grandma's recipe

In general, the "cooking" of any kind of kvass does not differ much from traditional recipe. Some differences in ingredients and minor changes the preparation process, give already a special taste of this versatile drink.

The "grandmother's" method is no exception. How to make homemade kvass from rye bread according to the grandmother's way?

Required composition:

• bread - 1 kg;
• spring water - 10 l;
• 200 g of granulated sugar;
• yeast - 25 g;
• unwashed raisins - 50 g.

We also make crackers. We put them in an enameled bucket container and fill it with boiling water. We stand for 4 hours. In the future, carefully filter, add sugar and yeast to them. Thoroughly mix the resulting composition. We cover the pan with a dense cloth and put it in a warm, cool place for fermentation for 5 hours.

As the foam appears, you need to strain and pour into bottles with the addition of 3 raisins to them and close tightly. For three days we put in a cool place to ripen.

Recipe on Borodino bread

The name of this type of drink comes from the name of the bread used to make crackers.

Required composition:

• 100 g of "Borodino" bread;
• 3 liters of spring or bottled water;
• 1 tsp flour;
• 15 g yeast;
• 50 g unwashed raisins.

How to cook bread kvass "Borodinsky" at home? We cut the bread into pieces and dry (mind you, do not fry) in the oven. Put the crackers in enamelware, fill with boiling water and insist for three hours. Add yeast mixed with flour. We cover the container with a dense cloth and put it in a warm place for a day. After a day, we filter through multi-layer cheesecloth and bottle it, adding two raisins to each. Let it brew for three hours and put the bottles in a cold place. In five hours everything is ready.

Delicious and natural drink is made only from quality ingredients.

1. Bread should be natural, without any additives. Natural dries within two days.
2. It is better to use spring, well or bottled water.
3. Crackers for cooking are prepared without oil and spices.
4. Raisins should not be washed, as their skin retains yeast fungi that promote fermentation.
5. Sugar not only adds flavor, but also promotes the release of carbon dioxide, which gives a carbonated effect.
6. The container for cooking and use should only be enameled, glass or plastic.

There is a wide variety of bread kvass preparations. And each of these recipes becomes a great helper for our body, especially in hot weather. summer days or after illness.