Recipe for homemade kvass made from black bread. Black bread kvass recipe

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Kvass has been famous in Rus' since ancient times: it quenches thirst, increases appetite, and has a tonic effect.
Homemade kvass with a sweet and sour taste and the aroma of fresh rye bread. A unique “bouquet” is given to it by fragrant herbs and spices - mint, cinnamon, honey, horseradish, rowan berries, a sprig of black currant...

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We offer you 23 recipes for a wide variety of kvass - some will definitely suit your taste, and in the summer they will become a regular guest on your table!

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Recipe for traditional rusk kvass

1. Rye crackers (1 kg) are fried in the oven until golden brown. Place in a saucepan, add warm water and leave in a warm place for a couple of hours, stirring occasionally.

2. The infusion is drained. The remaining crackers are poured again with water, left for 1-2 hours and poured into the infusion that was obtained earlier.

3. The resulting wort is cooled to 20 degrees.

4. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort.

5. Leave in a warm place for 12 hours.

6. Ready kvass is poured into jars or bottles and stored in a cool place.

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Lemon-mint kvass

Ingredients:

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Water - 3l

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250 g rhubarb,

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Sugar 3 tbsp.

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Honey 7-8 tbsp.

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Two lemons

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Mint and currant leaves

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Preparation:
You need to boil 3-4 liters of water, put 250 grams of rhubarb stems cut into pieces into it. Cool the infusion to a temperature of 60-70°C, add three tablespoons of sugar, 7-8 tablespoons of honey, chopped zest and juice of two lemons, add mint and currant leaves. This whole mixture must be stirred well to completely dissolve the sugar and honey, and left to infuse for 24 hours. After this, the drink must be strained through a thick cloth, poured into containers with tight-fitting lids and placed in a cool place. After one to a week and a half, the aromatic soft drink is ready.

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Kvass "Boyarsky"

Ingredients:

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1 kg stale rye bread,

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1.3 sugars,

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60g yeast,

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1 tbsp wheat flour,

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Mint to taste

Prepare the starter. To do this, dilute the yeast with a glass of warm water and place in a warm place. Pour boiling water over the dried mint and leave to steep. Cut the bread into slices, pour boiling water over it and cool to 30-40 degrees. Add the starter, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour the kvass into bottles, seal them well and store in the cold.

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Kvass "Vegetable"

Kvass can also be made from vegetables. I make beet and carrot kvass. To do this, grate carrots (beets) on a coarse grater, which I add to water with sugar and bread sourdough, or yeast (for the first time). For 6 liters of raw water - 0.5..1 kg of carrots, a glass of sugar, 6-10 g of yeast (a tenth of a small pack). Infuse, depending on the ambient temperature, for 1-3 days. Strain. Pour into bottles, add a few raisins, seal, place in the refrigerator... Be healthy!

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Kvass "Bread"

On the 1st day - add half of the black bread, toasted until black in the oven, to 5 liters of warm, boiled water (preferably black bread crackers prepared in advance over the winter).

Add 3 cups of granulated sugar to warm water. Mix half a glass of warm water with granulated sugar and half a briquette of yeast.

1.5 - 2 days after fermentation, pour the kvass into bottles and put it in the refrigerator. A day later we drink KVAS!

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Kvass "Russian"

Ingredients:

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Bread-1000g.,

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Sugar-200g.,

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Yeast-50g.,

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Water-6 liters (5 liters for soaking crackers and 1 liter for diluting yeast),

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Raisins-50g.

Cut the bread into slices and dry in the oven. Crush the crackers into pieces and pour boiling water over them. After 6 - 8 hours, strain the liquid (it should be transparent, with a brown tint), add sugar and diluted yeast. Cover the dishes, after 12 hours pour the infusion into bottles, putting 2-3 raisins in each. Seal the bottles tightly. Keep the kvass in a warm place for the first day, and then put it in the cold. The most delicious kvass is 4-day aged.

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Simple bread

Ingredients:

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4 slices of black bread, Borodino,

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5-6 raisins,

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1.5 cups granulated sugar,

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1 teaspoon of yeast.

Fry the bread in the oven, put it in a 3-liter container, add 1.5 cups of granulated sugar, raisins and yeast and pour in raw cold water, stir, cover loosely with a lid and let it brew for a day. Cool. Kvass is ready!

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Kvass "Birch"

Ingredients: birch sap, raisins.

The Belarusian neighbors treated it and shared the recipe: Take fresh birch sap, pour it into a 1.5-liter plastic bottle, throw 5-10 raisins into it, screw it on tightly with a lid and put it in the cellar until summer. It turns out delicious.

P.S. Open very carefully!

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Kvass "Apple"

Cook 4 liters of dried fruit compote (apples 200 grams), taste sugar, let cool to 30 degrees, then add 5 grams of yeast (diluted in a plate until foam appears), leave overnight, strain and bottle, add a couple of raisins, put in the refrigerator.

Ingredients:

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malt extract, crackers, water, yeast, sugar.

3 loaves of crackers per 12 liters of clean cold water. After 6 hours, when the crackers have settled and given the taste of rye bread, the wort is ready. Pass through cheesecloth. Add dry yeast (for 12 liters - at the tip of a tablespoon) and sugar (for 12 liters 500 g). mixing ingredients after 0.5 hours

Mix 0.5 tablespoon of malt extract. Leave the mixture for a day or two to ferment. After 24 hours and passing through cheesecloth, pour 3 liters into jars and put in the refrigerator until cool, you will get dark medicinal kvass. Bon appetit!

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Kvass "Bread Gold"

Ingredients:

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Black bread 1 loaf,

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Water 6 liters,

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Sugar 5 tbsp. false,

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Dry yeast for baking 2 tbsp. spoons,

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Raisins 50 gr.

1. Prepare the starter:

Cut the black bread into slices and fry in the oven until dark brown, after the crackers have cooled (you can do it the next day), take two 3-liter containers and add the crackers equally, you get half a loaf per container. Pour 1 tbsp there. spoons (not heaped) of yeast and 2 tbsp. spoons of sugar. Pour 15 pcs onto each balloon. unwashed black raisins and fill it all with water at room temperature (but not cold or boiling water). Place the cylinders (without covering them with a lid) in a dark, dry place and place a cloth or tray under them, as during fermentation water may spill onto the floor. After three days, you can strain the kvass through a fine sieve (do not throw away the bread from the cans; it will go into sourdough) into a saucepan and add 6 tbsp. spoons of sugar or to taste. Stir the kvass and pour into dark one-and-a-half-barrels, into which add three raisins in advance. Close the lid, keep the half-and-half with kvass at room temperature for 3 hours, then put it in the refrigerator in a supine position. Kvass can be consumed immediately after it has cooled, but I recommend keeping it for another 2 days.

2. If you like the kvass, then a second time we do without yeast.

We do everything the same as the first time, but instead of yeast we put two tablespoons of starter per 3 liters. balon (the bread that was left from the first time) and kept it for two days. Bon appetit!

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Simple homemade bread kvass without yeast

Ingredients: Brown bread, sugar water

We take pieces of bread (one loaf), fry them on gas over an open fire, so that the bread burns a little, fill it with water (10 liters) and sugar (a little, to taste, I sprinkle a glass). We put it in a warm place (in the sun, in the kitchen...), after three days the first one is ready, then we drain it, add one more toasted bread to the planting, a little sugar, again water, and let it sit. This can be done several times. Each next time it turns out tastier, it really relieves thirst, especially cold.

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Kvass "Russian"

Ingredients: Rye flour, rye bread, mint leaves, sugar and water.

Brew rye flour with boiling water and let rise for 3-4 hours. Boil water, add rye bread slices, mint leaves, sugar (to taste) into the water. Let it cool to room temperature and add the rye flour starter there.

Kvass is infused for 24 hours. This kvass perfectly quenches thirst in the summer, as an excellent drink; it can also be used to prepare okroshka in the summer heat. BON APPETIT!

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Kvass from seaweed with eleuthero

Ingredients: Distilled or spring water, canned seaweed, Eleuthero tincture, sugar, hibiscus, lemon.

Add 1 tablespoon of hibiscus (dry) to spring water at room temperature (3 liters) and leave, shaking occasionally, for 2 hours. Add 1/2 can of canned seaweed (kelp) and 150 grams of sugar. Leave in a dark place at room temperature for 2 days. Strain. Pour into bottles (1.5 liter) In each bottle add 1 slice of lemon and 2 tablespoons of Eleutherococcus tincture with alcohol and a whisper of salt (preferably sea). Place in the refrigerator for a day. The taste will surprise you!

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Kvass "Dark"

Ingredients: Sugar - 1 kg, citric acid - 10 g, yeast (preferably regular bread) - 20 g, water - 10 liters, vanillin to taste (a teaspoon or less), a tablespoon of rice.

Sugar 250 gr. it is overcooked in a frying pan (it would be better if it burns) and is poured along with the rest of the ingredients (750 grams of sugar, citric acid, yeast dissolved in warm water, vanillin, rice) with 10 liters of warm water. All this is fermented for 12 - 15 hours. Due to the caffeine content in the drink, it is WELL invigorating:).

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"Mead"

Ingredients: honey, water, sugar, hops, kefir, raisins.

In 2 liters of warm water, put 10 - 20 tablespoons of honey, pour in a decoction of hop cones (unstrained) - half a glass, put half a glass of sugar and a teaspoon of kefir. Sprinkle in some washed raisins and leave. When the raisins float to the surface, they are filtered and the mead is ready.

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Kvass "Light"

Ingredients: Rye bread, dry yeast, sugar, water.

Pour rye crackers or rye bread crusts (1/5 of the container volume) with clean cold water. Add dry yeast (per 1 liter - on the tip of a knife) and sugar (5 pieces per 1 liter). Close the container and turn over several times, mixing the ingredients. Then, without closing the lid tightly, so as not to impede the access of air, leave the composition for a day or two to ferment.

Strain the fermented mixture and bottle it, adding 2 pieces of sugar for every 0.5 liter (or to taste). Place the bottles in the refrigerator to cool. All. Drink and enjoy.

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Kvass "Petrovsky"

Ingredients:

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1 liter of bread kvass,

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25 g horseradish,

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2h. spoons of honey,

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4-5 cubes of edible ice.

Dissolve honey in bread kvass. In order for it to dissolve better, the kvass must be slightly heated. Then chop the pre-peeled and washed horseradish root into it into small shavings. Seal the kvass well and keep it in the cold for 10-12 hours. After this period has passed, strain it through cheesecloth. Serve kvass with edible ice cubes.

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Kvass "Hemp"

Ingredients: Dry hemp, hop cones, hemp inflorescences, honey, caraway seeds. "Borodsky" bread.

Place dry hemp in a saucepan with water (1 kilogram of hemp per 5 liters of water), heat the water, add 1300 gr. honey 150 gr. caraway seeds, 300 grams of hop cones and hemp inflorescences. warm it all up, but do not boil, then remove from the heat, remove the hemp and add 700 grams of sliced bread. cool in the cold, then heat again to about 45 - 50 degrees Celsius, remove from heat and bottle through cheesecloth, let steep for about 5 days. Kvass is ready.

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Kvass "Banana"

Ingredients: bananas, yeast, water.

Stir 2-3 kg of very soft (overripe) bananas in 5 liters of warm water, add yeast and leave in a warm place for a day. Skim off the foam and strain carefully. Let it sit and strain again. (And if you have enough patience, then a third time.) Pour into bottles, seal well, put in a cold place, and after 1 - 2 days it is ready.

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Kvass "Bread with beets"

Ingredients: bread crumbs, baked beets, sugar, yeast.

Dry bread crumbs (1 kg) until dark, bake beets (2 pieces) in the oven until they become crackers, a handful of raisins and pour boiling water (10 l) over everything, leave for 12 hours (you can do it for a day). Strain kvass through cheesecloth, add 5g. yeast, 2 cups sugar and leave in a warm place for 8 hours. Pour into bottles and refrigerate.

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Homemade bread kvass

Ingredients:

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Rye crackers 500g;

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Yeast 40g;

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Granulated sugar 200g;

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Raisins 50 gr;

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Fresh mint shoots 5-10;

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Black currant 3-4 leaves;

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Water 4 l.

Cut the bread into slices and dry in the oven until dark brown. Pour boiling water over the crackers and let sit warm for 3-4 hours. Strain the wort through several layers of gauze, add sugar, yeast diluted in a glass of wort, mint, currant leaves and, covering the dishes with a clean cloth, let the kvass brew in a warm place for 10-12 hours.

When the wort has fermented well, it should be strained again and bottled, with several raisins placed in each bottle. Seal the bottles well and put them in the refrigerator. After 3 days, the kvass is ready.

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Fruit kvass from juices

Add 1 liter of any fruit juice and 1 kg of sugar to 10 liters of boiled hot water. When the water has cooled enough, sprinkle the yeast on top. Then put the kvass in a warm place to ferment. After active fermentation begins, pour the kvass into bottles and seal tightly. After 2-3 days, the kvass will be ready for use.

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Kvass "Orange"

Cut 500 g of oranges into thin slices and lightly crush with 500 g of sugar, then pour them with 10 liters of boiled water, add the juice of one lemon (or 1 g of citric acid diluted in 100 ml of water and another 400 g of sugar. Pour in the yeast. After a few hours, strain through gauze, pour into bottles and seal tightly. Leave for a day at room temperature, then place in a cool place. After 1 - 2 days, kvass can be consumed.

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Homemade kvass will not only quench your thirst on a hot day, the drink can regulate metabolism in the body. In addition, it has a beneficial effect on the functioning of the gastrointestinal tract, nourishes it with vitamins, minerals and cleanses it of toxins. Rye kvass at home can be prepared in various ways, each of which has its own characteristics. You can choose any of the recipes and try to make this drink with your own hands to suit your taste.

Recipe for kvass on rye bread

The traditional recipe for kvass on rye bread is one of the simplest and therefore extremely popular. It will take you no more than three days to prepare the drink and you will already be able to try natural kvass made by yourself. For 8 liters of water you need to take one and a half glasses of sugar, a loaf of rye bread and a package of dry yeast - 50 grams.

The color and taste of the drink largely depends on the bread, so it needs to be slightly dried. Cut the bread into thin slices, place on a baking sheet and place in the oven. At a temperature of 200 degrees, 15-20 minutes will be enough, make sure that the bread crackers do not burn.

Heat water in a large enamel saucepan, add sugar and stir well. Bring water to a boil, add rye bread crackers and remove from heat. The base for kvass should cool to 28-30 degrees.

After a few hours, when the water with the bread is barely warm, add yeast to it and mix well again. The yeast should dissolve well in the water.

When using a recipe for kvass from rye bread, you can also use fresh compressed yeast, but you will need to grind it well before adding it to the water base.

The resulting wort for homemade kvass should be covered with gauze or a towel and placed in a warm place for fermentation. Delicate sweet and sour kvass will be ready in a day, but if you like a sharper taste, let it sit for another day or two.

When the drink is ready, you will need to prepare glass jars with lids so that they can be conveniently stored in the refrigerator and a piece of gauze. The drink should be filtered through several layers of gauze and left in a cold place - perhaps in the refrigerator. If desired, you can add a little sugar, but keep in mind that sweetness increases the strength of kvass.

You can add a handful of raisins to cold kvass - white or black to taste, then the drink will acquire a subtle fruity aroma.

Do not pour out the sediment that remains when straining the drink - it can be used to prepare fresh kvass again.

Kvass on rye sourdough

At home, you can make wonderful kvass without yeast using sourdough starter.

To do this you will need to take:

Sugar - 1 tbsp. l
Rye bread - 2 slices
Sourdough - 0.5 l
Water - 1.5 l

Pour the starter into a two-liter jar or enamel pan, add crushed bread and sugar. The recipe for sourdough starter is written below.

The liquid should have a strong odor and be quite cloudy. Stir sugar and bread into the starter, add clean water almost to the brim. Only boiled water should be taken and brought to room temperature. Rye sourdough kvass will be brighter and golden in color if you add some dried crackers to it. The drink should stand in a warm place for two days, after which it can be strained and poured into more convenient containers - cans or bottles. Carefully pour the kvass, leaving about one-third of the drink at the bottom - this liquid will serve as a starter for next time. Just pour a little water into it, add a piece of fresh bread and put it in a warm place. Secondary kvass is great for making cold soups.

Sourdough recipe for kvass

This starter is perfect for a recipe for rye kvass without yeast.

To prepare it, you will need:

Water - 2 glasses
Rye bread - 1 piece
Sugar - 1 tsp

Boil water in a small saucepan, remove from heat and let cool to room temperature.

Pour a teaspoon of sugar into warm water and mix well until it completely dissolves. Mash a piece of rye bread and add to water with sugar. Pour the starter into a small glass container and place in a warm place for two days. When a pungent smell appears and the liquid becomes cloudy, you can use it to prepare wonderful kvass.

Recipes for kvass on bread are not complicated; in order for the drink to actually turn out not only tasty, but also healthy, you must adhere to certain rules. Kvass will be tasty and have a pleasant delicate taste if it is prepared in enamel or glass containers.

Before making kvass from bread, it is best to cut it into small pieces and lightly dry it in the oven. You can store dry bread in a glass jar and use it as desired.

Most homemade bread kvass recipes do not specify the amount of sugar. This is due to the fact that you can prepare the drink not only for drinking, but also for making cold soups. For okroshka it is better to use non-sweet kvass, but for drinking you can make it sweeter. Sugar is added to taste, so you can adjust the amount yourself. In addition, a large amount of sugar adds strength to kvass - it is better to add honey or fruit syrup to the drink for children.

When using a recipe for kvass on black bread, you should pay attention to ensure that the drink does not peroxide. Since black bread ferments intensely, place the wort at room temperature and monitor the process daily. Ready kvass should be stored in a cold place - in the cellar, on the balcony or in the refrigerator, so that the fermentation process does not continue.

When choosing a recipe for homemade kvass from bread, pay attention to the amount of ingredients. Don't cook more than you can use in a few days. If large portions are indicated, reduce them in accordance with the proportions given in the recipe.

No matter what bread kvass recipe you like, you can always change it. Add your favorite spices, berries and fruits - don't be afraid to experiment and find your special ingredient that will help you make your own unique signature drink.

Homemade kvass from rye bread without yeast

I offer an excellent recipe for kvass made from black rye bread, which can be prepared with or without yeast. I serve the recipe without yeast. You should know that kvass not only perfectly quenches thirst, but also restores strength, balances fluid and salt in the body, improves digestion, and also has a number of other benefits, which I will discuss below. Without wasting any time, let’s start making homemade kvass. The main ingredient of kvass is rye bread, specifically rye bread, which does not contain yeast or any additives such as caraway seeds or dill. Fermentation in such kvass occurs due to lactic acid bacteria, not yeast. Let's try and enjoy!

Recipe for kvass from rye bread without yeast:

250 g black bread

180 g sugar (about 6 full tablespoons)

How to make kvass from rye bread without yeast:

1. Cut the bread into small pieces and dry it well in the oven so that you get crackers, but do not burn, otherwise the kvass will taste bitter and burnt.

2. Pour the crackers halfway into a three-liter jar.

3. Boil water, add 5 tablespoons of sugar, stir thoroughly, cool to 24 -30 degrees. Fill the crackers with this sweet water almost to the very top, leaving room for carbon dioxide. Let's also add raisins.

Leave the jar in a dark place at room temperature, covering it tightly with a thin cloth or gauze in two layers. You can secure the fabric with an elastic band around the neck. You can also cover the jar with a metal lid (without rolling it up, of course).

4.After 1-2 days, depending on the temperature in the room, the fermentation process will begin, the crackers will begin to move, moving up and down. The kvass will be ready in 3-4 days, you need to taste it to avoid peroxide. This process may also depend on the quality of the raisins.

5. Drain the homemade kvass, strain through layers of gauze, and place in the refrigerator.

6. You don’t have to throw away the crackers, leave half for the next sourdough. Then add a handful of fresh raisins, 3-4 tbsp. l. Sahara. Fill with water, cover with gauze, and it will be ready in the morning!

If you do not prepare the kvass right away, place the softened crackers in the refrigerator. then take it out, keep it in the room, add sugar, water and a new kvass will be ready again.

To prepare kvass, use only glass, stainless steel or enamel containers.
Fry crackers without oil or additives.
Add sugar to taste. Add more to the first portion to start the fermentation process.
If there are no raisins, add more sugar. But raisins are desirable because they saturate the kvass with carbon dioxide and give the kvass a playful taste.
The richness and color of kvass depends on the color of the crackers and the degree of frying.
The readiness of kvass depends on the temperature in the room

Homemade kvass made from rye bread has excellent taste and beneficial properties.

Prepare and enjoy!

There are drinks that were made in ancient times and continue to be made today. The hero of our article is honorary kvass! We will tell you about its benefits and the secrets of its creation, and provide popular recipes for this product.

Kvass kills pathogenic bacteria and improves intestinal function

There are about 400 types of drink. It's hard to find someone who doesn't like this refreshing liquid. In Rus', both kings and poor people drank it. It was believed that it increases strength, improves digestion and quenches thirst well. Let's get to know our hero better.

Doing this is not as difficult as it might seem at first glance. The process, of course, drags on for several days, but most of this time the product is created itself. Your job is small.

Let's look at how to make kvass at home.

Cooking rules

Use only natural bread. Without various additives.
Use clean water. It is best to buy water in a bottle or get it from a well.
Make sure that the crackers do not burn (they should be baked until golden brown), otherwise bitterness will be present.
For cooking, use containers made of glass, plastic or enameled steel.
Be sure to check the yeast for freshness.

Secrets

Add zest, they help the liquid ferment and fill it with bubbles.
Blackcurrant or mint leaves will help make the taste brighter.
If you are a fan of a strong taste, steep the drink longer.
You can add your favorite berries, fruits or vegetables to it (the main thing is that they are combined). Conduct experiments.
Do not wash raisins.
Dry the crackers without spices or oil.
Sugar releases carbon dioxide, which creates the carbonation effect.

Storage

After several days of fermentation (no more than four), be sure to place the drink in the refrigerator. Otherwise, the fermentation process will continue, and you will get full-fledged alcohol, and not what you originally intended. Do not forget to remove the starter in time.

Store the liquid for no more than a week; after this period, it is not recommended to use it.

Useful properties of bread kvass

We can talk about the benefits of homemade bread kvass for a very long time. We list the main positive properties:

treats dysbiosis;
improves intestinal function;
strengthens the immune system and cardiovascular system;
improves metabolism in the body;
removes unhealthy cells from the body;
kills pathogenic bacteria;
eliminates bad cholesterol;
helps treat glaucoma, optic nerve atrophy, cataracts;
fights gas formation and heartburn.

Kvass without yeast at home

This type of drink has its undeniable advantages. It has no specific taste and is not harmful to health. After all, no one will argue that yeast is not the healthiest ingredient, and it is better if it is not present in this proven liquid. Let's look at how kvass is produced without yeast at home.

Ingredients:

black rye bread - half a loaf
30 g unwashed raisins
70 g granulated sugar
two liters of purified water

Perhaps someone will be surprised to read that raisins do not need to be washed. Therefore, it is worth leaving an explanation here: the so-called wild yeast remains on the surface of the raisins. They will help our product begin fermentation. They should not be washed off.

Step-by-step preparation:

cut the bread into small cubes;
place them on an ungreased baking sheet and dry at 170 degrees for 3-4 minutes, until a pleasant smell appears (do not fry, otherwise the liquid will turn out bitter);
pour boiling water over the prepared crackers;
add sugar and mix thoroughly;
wait until the product has cooled and add the raisins;
pour into a jar for fermentation, protect the neck with gauze so that insects do not get in there (do not cover it with a lid);
send the drink to a dark, warm place;
the appearance of foam is a sign of fermentation;
three days after fermentation begins, strain the liquid through four layers of gauze and squeeze out the pulp;
try the drink, and if it is not sweet enough, add more sugar (the liquid should taste slightly sweet);
pour the liquid into bottles and leave a few centimeters of free space in front of the lid;
place in a warm, dark place for six hours;
then transfer it to a cool place (refrigerator, cellar);
After five hours the drink can be consumed.

You will get excellent homemade bread kvass without yeast. Store it in a cool place for no more than five days.

You can use the remaining starter three more times. It should be stored in the refrigerator for no more than a day.

Choose good bread! The quality and taste of the resulting drink depends on it.

Kvass from rye flour at home

Sometimes it is also called “village”. It has a fairly simple method of preparation.

Ingredients for homemade rye flour kvass:

450 grams rye flour
three liters of purified water
eight unwashed raisins
180 g sugar

Preparing sourdough

Kvass made from rye flour saturates the body with vitamins and minerals

Add 250 g of flour to the table. spoon of granulated sugar
Gently pour in a small amount of hot water, stirring constantly
bring to a homogeneous consistency (should look like thick sour cream)
throw in some punchlines
pour into a jar, then bandage with a gauze bandage
leave for two to three days in a dark and warm place
a day later, remove the raisins
when a sour smell, foam and hissing appear, the starter is ready

Preparation and fermentation of kvass wort

The first step is to update the starter. To do this, you should add a tablespoon to it. flour and two sugars.

Mix everything. Place in a warm place.

Bring 2.5 liters of water to a boil. Pour two hundred grams of flour and one hundred grams of granulated sugar into a container.

Add hot water gradually (until the consistency of liquid sour cream). Then add some more water and stir. Add the remaining water, and then mix everything well again.

Cover the container with a lid and wrap it in something warm. When the mixture has cooled to 30 degrees, add the previously prepared starter to the liquid. Stir and cover with a lid.

Send to a dark and warm room for six hours. Wait for bubbles and foam to appear.

Carbonation and exposure

Strain the drink through four layers of gauze and pour into bottles. Leave a few free centimeters to the lid. Close containers tightly.
Transfer the liquids to a cool place for several hours to allow them to become saturated with gas. Check bottle pressure periodically. If necessary, bleed off the gas to prevent them from bursting.

Homemade bread kvass

Leaven:

fresh yeast - 10 grams
sugar - three tbsp.
rye bread - two handfuls
water - 400 ml

Kvass for a three-liter jar:

leaven
crackers - three handfuls
sugar - three tbsp.
handful of raisins

Steps:

prepare the necessary products
dilute the yeast in a small amount of water and add sugar;
cut the bread into small cubes (take a few pieces for sourdough, dry the rest in the oven);
We put two handfuls of bread in a sourdough jar and pour the diluted yeast into it, fill it with water;
send the starter to a warm place for a couple of days;
dry the bread in the oven until golden brown, stir occasionally;
a) necessary ingredients; b) yeast cultivation; c) cutting bread; d) adding bread and yeast to the starter; e) adding water to the starter; e) making crackers
pour crackers into a three-liter jar;
fill the jar halfway with boiling water;
add raisins and sugar;
let cool to room temperature, then pour in the starter;
a) sending the crackers to the jar; b) pouring boiling water; c) adding raisins; d) adding sugar; e) cooling; e) adding starter
Fill the remaining space with clean water;
we send our liquid to ferment for a day in a warm, bright place;
strain through cheesecloth (we can reuse the remaining starter);
pour the kvass into a bottle and put it in the refrigerator for five hours;
let's try!

a) infusion of water; b) warm infusion; c) straining; d) kvass wort for reuse; e) pouring into a bottle and sending it into the cold; e) ready-made drink

Kvass from oats at home: recipe

This is the favorite drink of many. It has a wonderful aroma and taste. It is better to make it in combination with honey.

We will provide you with a recipe for kvass made from oats and honey at home:

soak the oats for two hours;
then fill it with a liter of water with 30 g of sugar and drain it after four days;
fill 1/3 of a three-liter jar with it;
pour in 1⁄2 cup honey;
add 7 raisins;
fill it with warm boiled water, leaving a little free space;
stir the resulting mixture;
cover with gauze to prevent insects from getting inside, leave in a warm place for two to three days;
place in the refrigerator for 6 hours;
try it!
Honey delicacy is excellent in treating a sore throat, only in this case you should drink it warm.

Beet kvass at home

Surprisingly, beet kvass also exists, and we will tell you how to prepare it at home.

Recipe:

chop large ripe beets and place in a container;
fill with 2 liters of water;
dissolve 4 tbsp. Sahara;
add a crust of stale rye bread;
cover the neck with gauze and leave the drink to ferment in a warm place for several days;
then filter, bottle and store in the cellar or refrigerator.
The drink can be made from other vegetables. Experiment!

Kvass is one of the national drinks of Russia and Eastern Europe. Many studies have proven that kvass is beneficial for digestion, detoxification, and is the most effective drink for cooling off on a hot summer day.

In addition to its great taste, kvass has a wide range of useful and healing properties; it is one of the most nutritious and healthy drinks among all existing today. Kvass is a folk remedy for vitamin deficiency, since kvass contains many essential microelements and vitamins, namely: lactic acid, B vitamins, calcium, magnesium, phosphorus, as well as amino acids (including essential ones).

If we talk about medicinal and healing properties, then recipes for kvass made from black bread are famous for their content of vitamin B, and it is this that speeds up the healing process of wounds. The drink is usually made from wheat, rye, rye bread, barley or buckwheat bread.

Kvass is not considered an alcoholic drink, but drivers should still remember that it has a very low alcohol content (from 0.7 to 2.2%). This result is achieved during the fermentation process. It takes two to three days to make real kvass. Sometimes kvass is called “bread drink”.

Story

This is a very old drink. It became especially popular in the 16th century and was often served at royal and ducal balls. Nowadays, recipes for kvass made from black bread have not lost their popularity, and, as indicated in ancient recipes, this drink still consists of bread.

Tribute to tradition

If we talk about a simple recipe for kvass from black bread, then you will need the following list of ingredients:

2 liters or 8 glasses of water:
3 slices of classic black, dark or rye bread;
a handful of raisins or 1/4 cup;
225 grams of sugar - 1 glass;
1/2 tbsp. spoons of dry yeast “Saf-moment”;
a little soda.

This is a traditional set of ingredients that is used in the recipe for kvass made from fresh black bread. Lately, chefs have often been experimenting with innovative products, and their latest achievement is beet kvass. This popular tonic drink is listed in the “Book of Cultural Heritage of the Nation.”

It is made simply: beets, water, salt and a whey-based starter. The drink turns out to be slightly sour, earthy, and not quite similar to what we are used to buying in stores and kiosks.

There are more than a hundred recipes for kvass made from black bread, yeast, water, additional fruits and sweets.

It is believed that yeast was invented quite recently, but our ancestors managed just fine without it. The trouble is that starting the fermentation process without commercial yeast is very difficult for the modern user.

Kvass basics

Kvass is a lacto-fermented drink with a very low alcohol content. It used to be that the best kvass was the one made with sourdough from rye or wheat. Honey and fruit give this drink a sweetness that counteracts the natural sourness. You can also use medicinal herbs to enhance the healing properties of this drink.

Kvass differs depending on the region of preparation, but it has always been present on the Russian table.

Bread is the head of everything

Rules for Russian families during the time of Ivan the Terrible: “Take four tablespoons of honey and strain, as honey may give sediment. Place it in a jar and leaven it using a regular soft loaf of bread, without additional yeast. When the fermentation process begins, transfer the contents to a large barrel.”

Later they began to use malt. This is a sprouted grain that contains enzymes and bacteria. The malt reacts with other elements, such as bread, honey, flour or fruit, and the fermentation process begins. Once the process is started, the sprouted grains are crushed and added to the pan with kvass.

Recipe based on black bread

This kvass can be stored in the refrigerator for up to a week. Every day in the refrigerator the sweetness of the drink will decrease. The optimal taste is considered just 1 day after preparation.

Ingredients needed for the black bread kvass recipe:

10 liters of water;
9 slices of black, Borodino or rye bread. It is advisable that the bread be at least yesterday's bread, crackers are fine;
1 handful of raisins;
1.8 kg (4 cups) sugar;
1.5 tbsp. l. active dry yeast;
3 large plastic bottles of mineral water.

This recipe for homemade kvass from black bread is designed for several days of preparation. If you decide to use it, it is better to start in the evening.

Day 1

Boil 10 liters of water.
While the water is boiling, take two slices of bread and toast them in the oven or toaster until lightly crusted. Toasted bread makes kvass darker.
Once the water begins to boil, add a handful of raisins and toasted bread, cover and let sit overnight or at least 8 hours. It is advisable to keep the drink in a warm place.

Day 2

Carefully remove the toasted bread and discard it.
In a medium bowl, combine 4 cups sugar, optional 1/2 tsp. citric acid and 1.5 tbsp. l. yeast, add this mixture to kvass. Mix the contents of the pan thoroughly.
Cover the pan with this mixture with gauze or a bandage folded in several layers and leave in a warm place for another 6 hours, stirring every couple of hours.
Discard any raisins that float to the surface. Using a strainer or cheesecloth, pour the kvass into plastic bottles. Cover them loosely and leave them in the refrigerator overnight. The next day, after the bottles have cooled completely, the caps can be screwed on tighter. During cooling, the kvass will actively release oxygen, and if the caps are immediately tightened tightly, the bottles may burst.

Tip: It is better to store kvass in plastic soda bottles, as they are designed for storing drinks under pressure. The recipe for kvass made from black bread and raisins is considered a classic, thanks to its balanced taste, sweetness and bitterness at the same time.

Day 3

You can enjoy the finished drink.

Depending on what fruits you add to the recipe for kvass made from black bread with yeast, the taste of the finished drink will change. These can be apples, pears, plums, raspberries. A recipe for kvass made from black bread and raisins will allow you to get a classic drink with a slight bitterness and a spicy aftertaste.

Recipe without yeast

One of the oldest known recipes for kvass made from black bread without yeast is quite simple, and it is still easy to make today at home. A loaf of yesterday's rye bread, as a rule, is all that is needed for the correct recipe for kvass without yeast. It is poured with boiling water and left for 24 hours. During this time, the bread is soaked with water, after which sugar and sourdough are added. As soon as fermentation begins, the kvass is bottled and left in the refrigerator. You can drink the drink after 2-3 days in the refrigerator.

One of the oldest known recipes for kvass made from black bread without yeast is quite simple, and it is still easy to make today at home. A loaf of rye bread is usually all that is needed for a proper kvass recipe. The bread is poured with boiling water and left for 24 hours. During this time, the bread is soaked with water, after which sugar and sourdough are added. As soon as fermentation begins, the kvass is bottled and left in the refrigerator. You can drink the drink after 2-3 days.

Recently, there has been a recipe for making homemade kvass from black bread based on flour, which is used as a base ingredient. But a few slices of rye bread will give the finished drink an interesting aftertaste, which is impossible if the kvass is made only from flour.

Alternative options

One of the other key components of kvass is lactobacilli. They add refreshing notes and tartness that complement the taste of rye bread. If you don't want to rely on the natural process of natural fermentation, you can use a combination of yeast and lactobacilli. You can also add a little lemon juice to achieve a subtle sourness. The optimal proportion is 1 tablespoon per 3 liters of the finished drink.

When the basic recipe for kvass already seems boring, your favorite drink can be diversified with grains, hops, yeast, various herbs, spices, fruits and even vegetables. Here “all means are good.”

Cabbage soup

Also, many will be surprised by the fact that in Rus' kvass was used to prepare the original national dish - cabbage soup.

In order to prepare meat soup from fresh cabbage, you need to make sure in advance that you have the following list of products available:

Beef (you can also have pork, but it is fattier) - 0.8 kg.
Potatoes - 300 g.
Cabbage - 300 g.
Carrots - 200 g.
Onions - 100 g.
Black peppercorns - 5 peas.
Salt (coarse, rock) - 1 pinch.
Bay leaf - 1 pc.
Tomato puree - 100 grams.
Water - 0.5 l.
Kvass - 3 l.
Sunflower oil (necessarily refined) for frying meat - about 40 ml.

Next, the cooking process is very similar to preparing any soup. Vegetables are washed, peeled, cut and added to a pan with 0.5 liters. water. While the vegetables are stewing, the meat is fried. Next, the meat is added to the vegetables, and the whole mixture is simmered until cooked. Then seasonings, tomato puree and 3 liters of kvass are added. You can prepare kvass for cabbage soup yourself in advance, or you can buy ready-made “Kvass for cabbage soup”, it is not so sweet.

Some of the most unusual recipes include kvass made from Jerusalem artichoke, beets, beet tops and greens.

Kvass with citric acid and chicory

Sugar - 300 g.
Chicory - 1.5 tbsp. l.
Citric acid - 1 tsp.
Pressed yeast - 40 g.
Water - 5 liters.

Preparation: chicory must be dissolved in a glass of boiling water, wait for the sediment to settle. Pour into a clean glass, leaving the sediment. Heat the rest of the water to a temperature of 40°C and dissolve sugar and yeast in it.

Add dissolved chicory to the yeast syrup. Stir and let stand in a warm place for 4-5 hours. Pour the kvass into plastic bottles and enjoy the finished drink. It must be stored in the refrigerator.

Kvass is an affordable drink that does not contain alcohol and has virtually no contraindications. On a hot summer day, it will be a delight for children and will replace modern lemonades with unknown ingredients. The only limitation is that people with open gastric or duodenal ulcers are not recommended to drink the drink.