29.05.2017 12 310

Kvass at home - quenches thirst and gives energy!

Today, not every housewife knows how to prepare real kvass at home. This drink not only promotes the digestive process and increases appetite, but also quenches thirst and nourishes the body with much-needed energy. The recipes are varied; you can make them with or without dry yeast, from bread, crackers, with raisins, from rye flour, etc. Find out how to make homemade kvass, how the drink is made from dry malt, whether it can be brewed and what to do in a given situation. You can also see visual photos.

Content:

Kvass at home - in the photo

Preparing sourdough correctly

Kvass, prepared with your own hands, helps restore the normal level of salts and liquids in the body and digest high-fat foods. One of the foundations of a high-quality and tasty drink is the correct starter. It’s almost impossible to make a treat without it. Next, we will tell you how to prepare sourdough and what you will need for this. So, we take the following components:

Brown bread to fill half a liter jar
Sugar – 50–80 grams
Dry yeast for cooking, 10–20 grams

Cut any kind of black bread into slices and lightly hold in the oven or fry. Place in a liter glass container and fill with boiling water. It is important to take into account the fact that the crackers will actively absorb water, so you need to add enough of it to get a homogeneous mass of sour cream thickness.

ingredients for sourdough - in the photo

starter for kvass - in the photo

Next, add sand, mix everything thoroughly until all the sugar has dissolved. Seal the jar with clean, thick gauze and let cool. Add yeast to the warm mass (no more than +35 °C). Leave the resulting starter for fermentation. It is impossible to close the jar with tight lids, since carbon dioxide is released as a result of fermentation. From the resulting mass you can prepare 10 liters of drink.

Drink made from different types of bread

Most housewives prepare homemade kvass from bread. It is incredibly useful, especially if consumed before meals. Follow our recipes and you can enjoy a delicious drink made with your own hands. The recipe for black bread is one of the most popular. For this variety we will need:

black bread kvass - pictured

2 loaves of bread
3 liters of water
1 tsp flour
15 g dry yeast
Half a cup of raisins

The bread should be cut into small slices, dried in the oven, and pour boiling water into 3 parts. Dissolve the yeast in a glass of water along with the flour and combine with the bread mixture. Let the resulting mass stand for 24 hours, then pour into prepared bottles into which several raisins have been thrown in advance. It is better to keep the resulting drink in a warm room for several hours, then place it in the refrigerator or on the balcony for 4–5 hours. You can safely use kvass at home from black bread!

Drinking from white bread is no less popular. You will need the following ingredients for preparation:

kvass from white bread - in the photo

White bread (fresh) – 300 g
Grapes – 15 pcs.
Ginger root – 50 g
Sand – 50 g
Fresh honey – 1 tbsp.
Citric acid – 50 g
Zest of 1 lemon
Yeast – 4 g
Water – 3 l.

The step-by-step recipe for this variety looks like this:

Cut the bread into pieces, add honey, grapes, lemon peels, ginger, yeast
Pour boiled water over the resulting mixture and let it sit overnight. Tie the container with the future drink with thick gauze to allow air to flow in
Strain the drink into a clean container

Thanks to the addition of components such as honey and lemon, kvass gets a light sweetish taste. It will be appreciated, first of all, by those who prefer light drinks that quench their thirst.

In general, any bread is suitable for the recipe - both rye and wheat bread. Whatever option you choose, the resulting drink will undoubtedly delight you with its unique taste and benefits.

To use or not to use yeast

As you know, to ensure the fermentation process, yeast is added. Most recipes for this drink include this ingredient. Consider a recipe made from rye flour with yeast. We will need:

kvass made from rye flour with yeast - pictured

100 g sand
500 g flour
8 liters of water
15 g yeast

The yeast must be dissolved in warm water and allowed to stand until it swells. Mix flour with boiled water until sour cream thickens. After the resulting mixture has cooled to +35 °C, add the rest of the boiling water and prepared sugar, then the yeast. Mix everything carefully and leave for 24 hours to ferment. Afterwards, strain and refrigerate for 2 days.

Some housewives prefer a drink such as kvass with rye sourdough without yeast; fermentation in this case is achieved through the use of flour or crackers. As a rule, such a drink is created in two steps. The first is the preparation of sourdough, and here, unlike the recipe we gave above, yeast is not used. So, for sourdough in this case we need:

kvass without yeast - in the photo yeast-free kvass - in the photo

500 g flour
0.5 l water
20–25 g sand
15 raisins

The starter made from the listed products is enough for a bucket of drink. Dilute flour and sand in water, add raisins. Place the resulting mass in a warm place for several days, when the grounds become cloudy and sour in taste, you can use it to make kvass. At this stage we need:

Ready starter
Rusks or 200 g flour
Boiling water
4 teaspoons sugar

Place crackers and 2 tsp in a 3-liter glass jar. sand, pour boiled water up to the neck of the jar, tie it with thick gauze and leave for a couple of days. Then strain the drink, add the remaining sand. Pour the kvass into plastic bottles, let it sit in a warm place for several days, then put it in the refrigerator.

As you can see, it is not necessary to use yeast to make kvass. Whichever of the proven recipes you use, you can be sure that you will get the perfect kvass at home!

In the midst of a hot summer, you really want something refreshing and cool. Sweet soda makes you want to drink even more. In such a situation, the original Slavic invention, kvass, will help quench your thirst and give you a boost of energy. They prepare a delicious, refreshing delicacy using a variety of bases. Making kvass from bread at home is the easiest and cheapest way.

The benefits of drinking kvass

A successful set of ingredients guarantees your body a large portion of nutrients.

Slavic drink will perfectly quench thirst and increase human activity. It will help digest heavy fatty and meat dishes, normalize the balance of salts and fluids in the human body.
The vitamins and microelements contained in the treat quickly enter the body. Stomach acidity is stimulated by organic acids contained in homemade kvass from bread. This property is very valuable for atrophic gastritis.
Vitamin C actively fights scurvy and exhaustion of the body.
Kvass from bread contains lactic acid. It is formed during the fermentation process. When lactic acid enters the human body, it kills all harmful intestinal microflora and maintains a healthy environment.
Homemade bread kvass heals pustules and strengthens tooth enamel.
Homemade bread kvass without yeast is used as a diet drink; it promotes weight loss without depriving the body of energy.

Are there any contraindications to consuming bread kvass?

No matter how much benefit the delicious invention of the ancient Slavs brings, there are a number of contraindications. Fermented products are contraindicated:

If the body is weakened by peptic ulcers and gastritis.
People with liver disease and gout.
It is best to avoid consumption by pregnant and nursing mothers.

Recipe for black bread “Grandma’s Secrets”

Homemade kvass made from black bread is sweet and tangy. You can adjust the degree of sweetness and richness yourself. The recipe for homemade kvass from bread requires the following components per 3 liters:

Borodinsky crust - half a loaf;
granulated sugar - 3 tablespoons;
yeast in a briquette - a teaspoon;
a handful of raisins;
a handful of millet;
drinking water.

The preparation of bread kvass consists of the following steps:

The crusts can be toasted a little in the oven. This will give the drink a beautiful rich color.
Place all components in a 3 liter jar. Fill with cooled boiled water to the top. You need to place the bottle deeper in a bowl or plate so that the yeast does not spill onto the table during the fermentation process.
Cover the jar and leave in a warm place for 3 days. At the end of the period, strain the resulting drink. You can carefully pass it through a strainer or cheesecloth.
Leave half a liter of liquid with the remaining starter in the same container. The second time to cook from the same starter you need to add: 3 tablespoons of sugar, raisins, a little black crust.

Thus, bread kvass at home can be made all summer from one starter. The main thing in the instructions is to remember to drain the drink every 3 days.

Drink made from rye bread “Healthy Generation”

“Healthy Generation” is a 100% natural product. It’s easy to prepare and healthy to consume. Homemade rye bread kvass is made from:

rye loaf;
sugar - 6 tablespoons;
dry yeast - a pinch;
raisins (the more, the sharper the drink).

Homemade bread kvass for 3 liters is prepared as follows:

Cut the rye loaf into bars or cubes and fry in the oven.
For a 3-liter jar: fill it halfway with crackers, throw in a couple of tablespoons of sugar and pour half a liter of boiling water. Set aside until the crackers swell. Cool the bread mixture until warm.
Pour the yeast into it, cover with a cloth or bandage and leave for 3 days to form a starter.
Throw three handfuls of crackers into a clean 3-liter jar, add 4 tablespoons of granulated sugar and pour boiling water up to the shoulders of the jar.
As soon as it cools, add the previously obtained starter. Leave the container for a couple of days in a warm place. Kvass from rye bread must ferment.
After two days, strain the drink through cheesecloth so that all the excess pieces of bread remain on the cheesecloth.
Add raisins and sugar to taste to the clear liquid (if the drink comes out sour). Cover and wait another day.

The drink is ready. It needs to be strained into a bottle or jar with a lid and placed in a cool place.

Homemade kvass recipe with mint

How to make bread kvass that will quench your thirst after just two sips? You can refresh yourself using this recipe for homemade kvass made from bread. Components:

water - 3 liters;
“Borodinsky” - a third of the loaf;
sugar - 3 tablespoons;
fresh mint - a bunch;
dry yeast - 10 gr.

Step-by-step recipe for bread kvass:

Break the Borodinsky and pour boiling water over it. Leave until completely cool.
Strain, add mint, granulated sugar and yeast.
Leave it in a warm place for a couple of days to ferment.

Homemade kvass made from black bread will benefit from the addition of mint. The fresh taste and incredible aroma will make a wonderful impression on you.

Option of kvass without yeast

Find out how to make homemade kvass without using yeast right now. Take for a one and a half liter jar:

water (about a liter);
sugar - 2 tablespoons;
rye bun - 300 gr.;
lemon (optional).

Even a young housewife can master making homemade kvass from bread:

Crumble the rye loaf into a 5-7 cm jar. Pour in sugar, throw in sliced lemon and pour warm water up to the shoulders. Cover with a glass lid or tie with gauze. Leave it alone for 3 days, always in a warm place.
Strain the finished product, and add a piece of rye loaf, lemon and sugar to the grounds again. Fill with water and leave. Determine the number of times you pour a new portion of the summer drink to your taste.
The first portion of the drink is not very tasty, so don’t despair. Starting from the second pour, the taste will noticeably improve.

Video: Refreshing rye bread kvass - a universal recipe for summer

“Kvass is not a wise thing, drink at least half a bucket,” our ancestors said in the old days, who learned to prepare this wonderful, healthy and tasty drink a thousand years ago. There was no home in Rus' where they did not know how to make kvass. Kvass was prepared from almost any product: from oats, rye and barley malt, fruit (from apples, pears, plums), berry (from raspberries, lingonberries, cloudberries, bird cherry), vegetables (from carrots and beets), from birch sap and even from whey, each with its own taste and secret. There was also the famous honey kvass, which was served at the royal table. They drank kvass in unlimited quantities, maybe that’s why Russian heroes were famous for their excellent health. After all, kvass, which is completely simple in composition, has many useful properties.

Homemade kvass can not only quench thirst, but also invigorate the body and improve digestion. And in the old days they said that those who drink kvass have no cravings for alcoholic beverages. And it’s true, what’s the point of alcoholic drinks when you have half a bucket of excellent, real homemade kvass.

These days, homemade kvass is no less loved and popular, and today we will talk about how to prepare kvass at home. To really enjoy the unforgettable taste of original Russian homemade kvass. You will get unforgettable pleasure, and you will spend very little time and effort.

Homemade kvass does not take long to prepare, two days, and then ripens for the next two. Ready kvass can be stored for no more than 5 days. Afterwards the drink loses its taste and becomes sour. And a few more tips on how to make kvass at home. Everything in homemade kvass should be natural, then the drink will delight you and improve your health at the same time.

Homemade kvass recipes

Real bread kvass with raisins

Ingredients:
1 kg rye bread,
10 liters of water,
800 g sugar,
20-30 g yeast,
30 g raisins.

Preparation:
Cut the rye bread into slices and dry it in the oven, slightly browning it. Break the finished crackers into small pieces, place them in a large pan (it is better for this case to take an enameled one with a capacity of 10 liters) and pour boiling water over it and leave for 3-4 hours. Then strain, add sugar and yeast ground with sugar. Cover the pan and leave for 12 hours. Then pour the kvass into jars or bottles, putting 2-3 raisins in each, and seal tightly. For the first day, keep the kvass in a warm place, and then move it to a cold place. In 4 days you will receive excellent bread kvass!

The famous “Petrovsky” kvass

Ingredients:
800 g rye crackers,
4 liters of water,
20 g yeast,
100 g grated horseradish,
100 g honey,
50 g millet,
50 g raisins.

Preparation:
Soak the crackers in boiling water for 3-4 hours, then strain, add the yeast and leave to ferment for 5-6 hours, covered with gauze. When the time is up, put the container on the fire and heat it up, add honey, grated horseradish, mix well and distribute into jars or bottles, adding a little millet and raisins to each. Seal containers with kvass and place in a cool place for 2 days.

Bread and honey kvass

Ingredients:
1.2 kg rye crackers,
12 liters of hot water,
600 g honey,
30 g citric acid,
10-20 g yeast,
raisin.

Preparation:
Pour hot water over the rye crackers, stir and leave for 6-8 hours to infuse. Carefully drain the clarified liquid (wort), add honey, citric acid and diluted yeast, mix everything well and leave for 20 hours. Pour the finished kvass into bottles, put a few raisins in each. Keep bottles of kvass at room temperature until bubbles appear, then seal the bottles and take them to a cool place.

Bread kvass with prunes

Ingredients (per 10 liters of water):
1 kg of crackers,
1 stack Sahara,
50 g yeast,
150 g prunes.

Preparation:
Pour the crackers into a large enamel pan with a capacity of 10 liters, pour boiling water over them, stir and add 100 g of prunes. Cover the pan with a lid and leave for 5 hours. After this, add sugar, yeast and the remaining prunes, mix everything again and leave for 12 hours. Then strain through cheesecloth and keep in a cool place for another 2 days.

Fragrant honey-spicy kvass

Ingredients:
5 liters of water,
600 g honey,
20-25 g citric acid,
2-3 tbsp. baker's yeast diluted in water,
50 g raisins,
spices: hops, cinnamon, ginger, cardamom, cloves - a little bit of everything.

Preparation:
Pour water into the pan and place a gauze bag with spices in it, the quantity of which you determine yourself to your taste. Just keep in mind that the aroma of spices should not drown out the aroma of honey. Boil water with spices for 5 minutes over low heat, then remove the bag and cool the water to 40°C. Add honey and citric acid to taste to chilled water, stir and cool to 25°C. Add 2-3 tbsp to the liquid. baker's yeast and raisins diluted in water. The next day, when the first signs of fermentation appear, pour the young wort into liter bottles, first putting 2-3 raisins into them. Seal the bottles and leave at a temperature of 12-15°C to slightly slow down the fermentation process and allow the resulting carbon dioxide to dissolve and saturate the kvass. In 3-5 days the kvass will be ready.

Light ginger kvass

Ingredients:
6 liters of water,
400 g molasses or sugar syrup,
3 roots of chopped ginger,
1 lemon, cut, seedless,
4 g yeast.

Preparation:
Add molasses or sugar syrup, ginger, lemon to the water and boil it all 5 times, then cool to a temperature of 45-50°C and add yeast. Keep the mixture warm until the lemon slices rise, remove them with a slotted spoon, and pour the liquid into bottles, cap tightly and leave for 5 days at room temperature, then transfer the bottles with kvass to a cold place.

Birch kvass or birch kvass

Ingredients:
10 liters of birch sap,
300 g barley grains or 400 g rye crackers.

Preparation:
Filter the collected birch sap, pour it into a container and place it in a cool, dark place. After 2-3 days, when the juice has slightly acidified, add barley grains or rye crackers toasted on a baking sheet. Then let it sit for another day and strain. Birch kvass is ready for use.

Milk kvass

Ingredients:
4 stacks curd whey,
4 tbsp. Sahara,
20 g yeast,
2 tbsp. lemon juice,
5 g burnt sugar.

Preparation:
Strain the curd whey through cheesecloth, heat to a boil and keep at this temperature for 30-40 minutes. Then cool the mixture to 25-30°C and strain again. Add sugar and yeast to the strained whey, mix everything thoroughly and leave for 15-20 hours at room temperature for fermentation. To prevent the taste of whey from being felt in the kvass, and also to give it color, add lemon juice and a little burnt sugar to it. Pour the finished kvass into bottles, seal and cool to 6-8 degrees.

Rosehip kvass

Ingredients:
1 kg rose hips,
800-1000 g sugar,
20-30 g yeast,
1 slice of rye bread,
10 liters of water.

Preparation:
Wash the rose hips, remove the seeds and finely chop them, then grind them with sugar and add water. Add yeast, ground with sugar, and a slice of bread to this warm liquid. Place in a warm place and when the first signs of souring appear, strain through cheesecloth, pour into bottles, seal tightly and place in a warm place for 24 hours, then transfer to a cool place.

Bird cherry kvass

Ingredients (for 10 liters of kvass):
1.5 kg of bird cherry berries,
1 kg sugar,
10 liters of boiled water,
1 packet of vanilla sugar,
citric acid - to taste.

Preparation:
Wash the bird cherry berries, mash them, add sugar and mix. Then pour in warm boiled water, add vanilla sugar, citric acid to taste, mix again and place in a warm place to ferment. When foam forms, strain the drink through cheesecloth, bottle it and place it in a cool place for further fermentation. In 2-3 days the kvass will be ready.

Blackcurrant kvass

Ingredients:
1 kg black currant berries,
2.5 liters of cold water,
1.5 stack. Sahara,
10 g yeast,
raisin.

Preparation:
Wash the blackcurrants, rub through a sieve and squeeze out the juice. Dissolve sugar in water, pour in berry juice, add yeast dissolved in warm water and leave overnight under a closed lid. The next day, pour all the liquid into bottles, putting 2-3 raisins in each, and seal them tightly. Tasty and healthy kvass will be ready the next day. It can be stored in a cool place for 3-4 days.

Raspberry kvass

Ingredients:
1 kg raspberries,
10 liters of water,
800 g sugar,
30 g yeast,
a pinch of citric acid.

Preparation:
Mash the raspberries, pour boiling water over them and leave for 12 hours. Then strain, add sugar, yeast and citric acid. Mix thoroughly, cover with gauze and leave for another 12 hours. When the time is up, pour the kvass into bottles and send it out into the cold. You can also make strawberry kvass using the same recipe.

Sea buckthorn kvass

Ingredients:
5 stacks sea buckthorn,
4-4.5 liters of cold boiled water,
1.5-2 cups. Sahara,
1 tbsp. yeast,
raisin.

Preparation:
Mash the sea buckthorn berries with a wooden pestle, pour in cold boiled water, bring to a boil and simmer for 5 minutes over low heat. Then strain, add sugar, cool to 25-30°C and add yeast ground with sugar. Mix thoroughly and let stand, uncovered, for 3-4 hours. Then pour into bottles, in which you first put 4-5 raisins, and put in a cold place, the kvass will be ready in 2 days.

Apple kvass with honey

Ingredients:
1 kg sour apples,
4 liters of water,
1 stack Sahara,
1 tbsp. yeast,
1 tbsp. honey,
1 tsp ground cinnamon.

Preparation:
Cut the apples into thin slices, place them in an enamel pan and, pour cold boiled water, bring to a boil. Then remove from heat, let the broth stand for 3-4 hours and strain. Add sugar, honey, yeast, ground cinnamon to the strained broth and place in a warm place for 2-3 days. Then strain the kvass, bottle it and put it in a cool place. In 3-4 days the kvass will be ready.

Carrot kvass

Ingredients (for 5 liters of drink):
2 kg carrots,
500 g sugar,
4 liters of warm boiled water,
50 g yeast,
1 slice of black bread,
citric acid, cinnamon, cloves - to taste.

Preparation:
Wash, peel and grate the carrots, pour boiled water over them, add sugar, cinnamon, cloves, citric acid to taste, yeast ground with sugar, a slice of bread, mix everything thoroughly and put in a warm place overnight. In the morning, strain the kvass through cheesecloth, pour into bottles and leave at room temperature. Kvass will be ready the next day.

An old recipe for beet kvass

Ingredients:
1 kg sweet beets,
4 liters of hot water.

Preparation:
Grate the beets, fill them with hot water and leave at room temperature for 3 days. Then strain the kvass and let it sit for another 10 hours. Then pour into bottles with screw caps and place in a warm place.
Ready-made kvass can be used to make beetroot soup, and also as a drink, adding salt, spices and sugar to taste.

Now, knowing how to make kvass at home, and once you are convinced that it is not at all difficult, you will certainly be happy to prepare your own real homemade kvass and delight your loved ones with its variety.

Good luck to you and good mood!

Larisa Shuftaykina

Homemade kvass made from rye black bread is an excellent and inexpensive alternative to carbonated sweet drinks during the hot season. The recipe for making homemade kvass is very easy and simple.

To make homemade kvass, you can use any type of bread, but the most delicious drink is made from black rye bread. The secret is that black rye bread, as a rule, is baked not with yeast, but with sourdough made from rye flour, salt and water, as a result of which it contains more lactic acid bacteria, which take an active part in the fermentation of kvass, saturating it with carbon dioxide (kvass turns out slightly carbonated) and ethyl acetate, which helps improve the taste and aroma of kvass.

If you buy dry yeast and add it to the starter, the fermentation will be alcoholic, not lactic acid, as a result of which kvass can easily become a low-alcohol drink with an alcohol content of up to 3-6%.

Ingredients for making homemade kvass:

Water 3 l
Black rye bread (for example, Borodinsky) 300 g
Sugar 5-8 tbsp.
Raisins 10-15 pcs.
Yeast (optional) 1 tsp.

Recipe for making kvass from rye bread:

1. Cut the bread into pieces 3-5 centimeters in size, place on a baking sheet and dry in the oven. Bread can also be dried simply on the windowsill, spread out on a towel.

2. Boil water and leave it to cool. When the water temperature drops to 60-70˚C, pour crackers into the bottom of a three-liter jar and fill them with this water.

3. Add 5-6 tablespoons of sugar to the jar. When the kvass is ready, you can add more sugar to it if you want to make it sweeter.

4. If you are preparing kvass for the first time and you do not have ready-made starter, then you can add a teaspoon of yeast to speed up fermentation.

5. For more intense fermentation of kvass, you can add 10-15 raisins, which will make the drink slightly carbonated.

6. Stir the contents of the jar well, cover with gauze and leave at room temperature for one to two days.

7. When the kvass is ready, strain the drink; if desired, you can add sugar burnt in a frying pan to give it a caramel aroma and a darker rich color.

The bread remaining at the bottom of the jar is now your sourdough starter, which can be used for a new cycle of making homemade kvass (and shared with friends). Now you just need to add 5-8 tablespoons of sugar, 100-200 grams of black bread crackers and fill it all with new cold water. If you want to get low-alcohol kvass, then add a teaspoon of yeast.
Now you know how to prepare kvass at home and quench your thirst in the summer heat!

Despite the variety of varieties of store-bought kvass, sometimes you want to make a homemade drink according to the recipes of our ancestors. In Rus', people did not sit down at the table without kvass; it was prepared every day, and by the 15th century, 500 varieties of kvass were already known. Homemade kvass is very tasty and healthy. From kvass they made okroshka, botvinya, sour cabbage soup and tyurya, and the so-called kvass makers came up with new varieties of the drink - sweet, sour, spicy and bitter. Kvass was made with mint, raisins, beets, apples, pears, horseradish, millet and caraway seeds. In those days, every housewife knew the secrets of making kvass, and sometimes I want to remember forgotten recipes in order to pamper my family with a delicious drink, fragrant, refreshing, sparkling and vigorous. Let's talk about how to make kvass at home so that it tastes better than in the store. Kvass, which is made from natural ingredients without the addition of chemical additives, can be given to children from the age of five. Such drinks are healthier than soda and factory juice, so master homemade recipes and switch your family to a healthy diet!

What kind of kvass is there?

There are several main varieties of homemade kvass - bread (with rye crackers), okroshechny (with malt), fruit (with fruit), berry, milk and honey. Kvass is prepared with or without yeast, and dairy products, honey and spices can be added to it. In Ukraine, homemade kvass made with prunes is very popular, in Belarus they love birch kvass, in Uzbekistan kvass is made from serviceberry and dogwood, and northern peoples use juniper, viburnum and hawthorn to prepare this drink. In many Russian villages, kvass is boiled on rye choux pastry, then mint leaves and sprigs are thrown into it and allowed to ferment for two days. Various products add piquancy and new shades of taste to kvass - for example, kvass made from oranges and tangerines has citrus notes, apricots and quinces give the drink a Central Asian flavor, and carrot kvass is very healthy. You can also find unusual recipes in cookbooks - kvass made from seaweed, hemp, bananas, rice, oats, horse chestnut, Jerusalem artichoke, ginger and potatoes. As they say, all types of kvass are good, choose according to your taste!

How to make delicious homemade kvass

If you want to make delicious kvass at home, but don’t know how to do it, start with the simplest recipes. Classic kvass is prepared easily and simply - to do this, pour hot water over the rye crackers and leave them for fermentation for a day, then add yeast and sugar to the bread liquid and leave the kvass again for six hours, covering the pan with a thin towel. If you like a drink with a stronger taste, keep it warm a little longer. Next, the drink is filtered and flavored with mint and blackcurrant leaves, honey, horseradish, raisins and spices - depending on the recipe, tastes and preferences of family members. Raisins give kvass additional fermentation and fill it with gas bubbles. If you cook crackers in the oven, they should be golden in color, since burnt crusts will give the kvass a bitter taste.

Homemade malt kvass

Kvass made with malt turns out carbonated, rich, amber, and if you add a little raisins, the drink will acquire a pleasant sweet and sour taste. To do this, malt is mixed with water, boiled, and then a small amount of it is fermented with yeast and poured into the malt brew. It is necessary to take fresh pressed yeast and mix it thoroughly with water so that there are no lumps - then the kvass will ripen evenly, and its taste will be soft and pleasant. The raisins are poured with water, mixed with malt and left to ferment for at least eight hours. After careful filtration, the kvass is bottled and cooled in the refrigerator. Red malt kvass is considered drinkable because it perfectly quenches thirst and is refreshing on a hot day.

Fruit and berry kvass

Fruit and berry drinks are made from whole fruits and berries, as well as from fruit drinks and juice, into which sugar and yeast are added. After light fermentation, the drinks acquire a pleasant sour taste with hints of the fruits and berries from which they are made. For piquancy, you can add cinnamon, cardamom, cloves, oregano, mint, ginger and other spices to fruit kvass. Try making kvass with rowan berries, blueberries, strawberries, raspberries, currants, viburnum, gooseberries and bird cherry. The berries make very tasty drinks; besides, you can marinate boiled pork, kebabs, fish and vegetables in fruit or vegetable kvass. Try it, your loved ones will surely appreciate this dish very well.

White kvass

White kvass prepared with the addition of flour is called okroshka, as it is ideal for summer soups and stews. It is usually prepared on the basis of barley and rye malt from wheat, buckwheat and rye flour, and sometimes ready-made yeast dough is used. For white kvass, flour is brewed with boiling water, the dough is kneaded, diluted with hot water with malt and sugar, and then yeast and mint are added. Recipes for okroshka kvass on rye or wheat breadcrumbs are very common - for this, cubes of black bread with raisins are poured with mint infusion, left for a day, then the drink is filtered and cooled.

Yeast-free kvass

Many people do not like kvass with yeast, and in this case you can either use a hop starter or add more sugar and raisins for intensive fermentation. Recipes often recommend adding a little flour to kvass, since the thicker the liquid, the better it ferments. However, be prepared for the fact that the cooking process will be delayed, since fermentation will not be as active as with yeast.

Additives for kvass

During the cooking process, you can add chicory, lemon, apples, a handful of fresh or dried berries to the kvass for a brighter taste. A very unusual kvass is made from kombucha, and children's kvass is better prepared not with malt, but with bread crusts, with yeast, sugar and raisins. Particularly busy housewives can use ready-made concentrate to prepare kvass. If you like to prepare kvass yourself from start to finish, the wort remaining after straining can be used a second time by adding water and crackers. In this case, the drink turns out tastier and acquires a pleasant sourness.

Thanks to the continuity of generations, ancient recipes for making kvass have reached us, so we can enjoy this amazing drink, to which many Russian proverbs are dedicated: “Russian kvass saved a lot of people,” “Thin kvass is better than good water,” “Eat cabbage soup with meat, but not so bread with kvass.” It is no coincidence that in the old days kvass was a symbol of family wealth and prosperity. Let aromatic bread or fruit and berry kvass always be on your table!

Homemade rowan kvass

Ingredients: rowan - 1 kg, water - 4 l, sugar - 0.5 kg, fresh yeast - 20 g.

Cooking method:

Place the rowan in a colander and keep in boiling water for 5 minutes.
Mash the berries, add water and cook for 10 minutes.
Drain the broth, strain, add sugar, and when it cools and becomes warm, add yeast.
Let it sit for several hours, then pour the kvass into bottles, seal tightly and put in a cool place for 2-3 days.

Borodino kvass

Ingredients: Borodino bread - 2 pieces, water - 3 l, fresh yeast - 15 g, raisins - 200 g.

Cooking method:

Cut the bread into slices and lightly dry in the oven.
Pour boiling water over the bread and let the wort brew for 3 hours.
Add yeast to the wort and leave for a day.
Strain, bottle and add a twist to each one.
Keep the bottles warm for 3 hours, and then place them in the refrigerator for 3-4 days.

Beet kvass

Ingredients: beets - 1 kg, water - 2 l, sugar - 20 g, black bread - 1 piece, garlic - 1 clove, salt to taste.

Cooking method:

Wash the beets, peel and grate on a coarse grater.
Place the beets in a three-liter jar and fill with water.
Add a piece of black bread, sugar and salt.
Cover the jar with gauze and place in a warm place for 3-4 days.
Add a clove of garlic to the almost finished kvass.