OLD RECIPES

Preparation of rye and barley malt:

The soaking of rye or barley grains is carried out in a low enamel pan of large diameter.

The locking of rye lasts 25-30 hours, and barley - 50-60 hours, during which every

The water is changed every 7-10 hours, and each time the grain is left in the pan without water for 2-3 hours, since oxygen is necessary to activate the vital processes of the grain. After the end of the lock, rye and barley are germinated in the same low pan. Germination duration at room temperature for rye 3-4 days, barley - 6-7 days. At this time, the grain is periodically sprinkled with water, moistened and ted.

On the second or third day, roots appear. By the end of germination, their length should not exceed 3/4 of the grain length for rye, and no more than 1.5–2 times longer for barley.

Freshly germinated malt can be stored for no more than 2-3 days.

Russian kvass

For 38 half-liter bottles: 1 kg of crushed rye malt, 300 g of crushed barley malt, 600 g of rye flour, 130 g of rye crackers, 80 g of stale rye bread, 1 kg of white molasses, 30 g of mint.

Knead from malt and flour with 3 l hot water dough without lumps and, having covered the dishes with a clean cloth, let it brew for 1 hour (for saccharification).

Transfer the aged dough to a refractory dish (cast iron), cover with a lid and put in a hot oven (oven) for evaporation. Mix the evaporated dough thoroughly, scrape off the walls of the dishes, add boiling water and leave to infuse for a day.

Put the dough into an infusion vat, pour 16 liters of hot water over it, pour crushed crackers and bread. Stir the resulting mash well and leave for 6-10 hours to infuse and clarify. When the thick settles, and the wort begins to ferment, carefully drain the wort into a steamed and washed clean barrel.

Pour 15 liters of hot water into the remaining thick again and infuse for 2-3 hours. After that, pour the wort into a barrel for fermentation. Merged kvass must mix with mint infusion, molasses and leave for fermentation for a day. After that, the barrel is transferred to the glacier.

When fermentation becomes less intense, add white molasses to kvass (1 kg per 30 liters of kvass), seal the barrel with a wooden sleeve. After 3-4 days, kvass is ready for use. Kvass is stored in a glacier for several months, and its properties hardly deteriorate from this. Bottled kvass can be stored in the cellar or in the refrigerator.

Kvass ordinary

For 6 kg. rye flour put 400 gr. good wheat and 3 kg. 300 gr. malt flour; wipe it all hot water and put in the oven until the evening, so that it will ripen; then take it out, and for this amount of dough, put it in a tub, pour 5 buckets of cold water, stir well so that there is not a single lump, let it stand and drain into a barrel. Take 200 gr. wheat flour, a glass of yeast and 3 bottles. warm water, knock everything together, put in a warm place to rise; then take this solution, mix it with the same kvass, but thinner and pour it into a barrel, put it in a warm room for the night, then transfer it to the cold and pour it into bottles.

Kvass ordinary in a different way

Rye malt 3 kg. 280 gr., rye flour, coarsely ground, 3 kg. 280 gr. put in a pot or cast iron, brew with boiling water and beat well so that there are no lumps; then put the malt, covering the cast iron; in the evening, having heated the oven, put the dough in it, leave it in the oven until morning; then put it in a tub, dilute with 5 buckets cold water, put 3 stack. buckwheat flour, shake well so that there are no lumps, then take 3 tablespoons of wheat flour, a glass of yeast and a bottle of warm water, shake it up, let it rise and, draining the kvass into a barrel, pour this solution into it, let the kvass turn sour and then take it out to the glacier.

Kvass ordinary in the third way

Take 1 handful of fine and coarse rye malt, fine barley malt and 2 handfuls of rye flour, brew with boiling water to form a thick dough, which is laid out in tins and put in a Russian oven overnight, then put in a tub and diluted with water not liquid; add fresh or dry mint and, covered, leave for 1 day. Then add 100 gr. yeast, 100 gr. rye, 100 gr. wheat flour and 400 gr. sugar, stir well and let stand for 1-2 hours. Then stir this kvass with 10 buckets of cold water, which is added in small parts, each time it is well stirred and each time the tub is well covered so that fermentation takes place. This amount of water should be added for 3 days, after which the kvass is allowed to stand for another 1 day, during which all the thick will first rise to the top, and then sink to the bottom, and the kvass will be clean. If after this time the kvass does not acquire the proper acidity, then let it stand until the proper taste is obtained, after which it is poured either into bottles or into kegs and stored on ice in the cellar.

Kvass bread red

500 g of crushed rye, barley and wheat malt, 3.2 kg rye flour, 300 g wheat flour, 1/2 cup yeast, 50 g mint

From bread products(except for 50 g of wheat and 50 g of buckwheat flour) knead a thick dough in warm water. Boil the dough in boiling water and stir well until thin consistency. Pour a ladle of water into the resulting dough, put the dough into an enamel bowl and put it in a heated oven for a day (without removing the coals). When the dough has evaporated, pour a little water into it and hold until the crust is soaked. After that, put the dough into a large bowl, mix, pour 5 liters of boiling water (with thorough stirring) and add another 10 liters of chilled boiled water.

Put a piece of ice into the shaken wort and leave the kvass for clarification. Sourdough (in two glasses of wort, stir the remaining wheat and buckwheat flour and add 1/2 cup of water, keep in a warm place until it suits) add to the wort drained from the thick. Pour 15 liters of warm water into the remaining kvass thick, stir well, let it stand and pour the light wort into the same barrel into which the previous wort was poured.

Then add yeast to the barrel and put it in the cellar. After three days, kvass is ready. They store it not in bottles, but in jugs with a piece food ice.

Bread kvass white

4 kg. rye flour, 400 gr. malt, 400 gr. mix buckwheat flour, moisten with 1 garnet of summer water, stir, scald with 1 garnet of boiling water; after 1/2 hour, pour garnets 2 boiling water again and so on 3-4 times; when a bucket of boiling water pours in this way, stir, let cool slightly, pour in with 1/2 garnets or a little more thick from kvass, cover, put in a fairly warm place, dilute raw kvass the next day cold water, stir, transfer to a cold place; allow to settle, consume or bottle. From this proportion, 5 buckets of kvass will come out. when all the kvass comes out, leave the thicket remaining at the bottom near the garnet for the fermentation of the next kvass.

Kvass daily

1 kg. 200 gr. put stale, well-dried rye bread in small pieces into a clean tub, pour 24 bottles of boiling water, cover with a thick tablecloth, let stand until warm; then strain through a napkin, but do not squeeze; put on this proportion 800 gr. good dark molasses, stir well so that it does not remain at the bottom, and pour 2 tablespoons of yeast mixed with 1 tablespoon of wheat flour into this liquid, put in a warm room for 12 hours, strain and pour into bottles in the morning, put 2 raisins in each and put in the cellar; can be used after two days.

Kvass daily in another way

6 kg. 400 gr. put the remaining pieces of dried rye bread in a tub, pour 4 buckets of boiling water, cover with a clean tablecloth, let stand for 8 hours. Then pour pure kvass into another tub, put 1.5 cups good yeast, 1 kg. 400 gr. granulated sugar and 1 lemon, sliced, no seeds. Let stand for another 8 hours, then bottle; filtering through the muslin, putting on a raisin, cork tightly, put in the kitchen, where to keep until fermentation begins, i.e. about 8-10 hours.

Sour cabbage soup

Take flour groats 4 kg. 800 gr., buckwheat 4 kg., wheat malt 2 handfuls, crumb of rye bread, dried without crusts and crushed, 4 kg. 800 gr., mix everything, brew 10 buckets of boiling water and dilute with cold water to the desired density. When settled, drain into another tub, put 400 gr. raisins, 5 bunches of mint and ferment with thick kvass (both raisins and mint should be tied in a canvas bag). When it turns sour, pour it into bottles, remove the raisins from the bag and arrange them in bottles (1-3 pieces each), where to pour the cabbage soup, cork well and tie it with a rope.

Sour cabbage soup, of course, is similar to kvass. But it's still a different drink.

1st COOKING METHOD

INGREDIENTS

• spring, well or bottled water - 3 l
• raisins - 8-10 raisins
• wheat flour - 0.5 cups
• ready-made yeast sourdough - 1 tsp.
• ground barley malt - 1 cup
• ground rye malt - 1 cup
• buckwheat flour - 0.5 cups

1. Brew malt and flour with 1 liter of boiling well, spring or bottled water, mix thoroughly, transfer the resulting wort to clay or cast iron cookware and mix thoroughly.

2. When the wort has cooled to a temperature of 37-38 ° C, add the starter, mix. Cover and leave at room temperature for 24 hours.

3. After a day, add the remaining water (cold), leave for another 24-48 hours, depending on the intensity of fermentation.

4. When sour cabbage soup is reached necessary acid(try them from time to time), they need to be strained into bottles, carefully draining from the sediment. Add a few raisins to each bottle, seal the bottles tightly and refrigerate. The final ripening will occur in 7-9 days.

2nd COOKING METHOD

INGREDIENTS

• spring, well or bottled water - 4 l
• raisins - 8-10 raisins
• rye crackers - 500 g
• yeast - 40 g.
• granulated sugar - 200 g
• raisins - 50 g
• fresh mint - 5-10 shoots
• blackcurrant - 3-4 leaves

Cut the bread into slices and dry in the oven until a dark brown color is formed. Pour boiling water over crackers and let it brew for 3–4 hours. Strain the wort (if kvass is not prepared in an infusion vat) through several layers of gauze, add sugar, yeast diluted in a glass of wort, mint, currant leaves and, covering the dishes with a cloth, let the kvass brew in a warm place for 10-12 hours.
When the wort has fermented well, it should be filtered again and bottled, each of which should contain a few raisins. Seal bottles well and refrigerate. After 3 days kvass is ready.

Sour cabbage soup is constantly mentioned in northern fairy tales.
In the 19th century, they also drank it in the Russian capitals. The drink was also used in cooking: it was added, for example, to soups. Gilyarovsky recalls sour cabbage soup in his famous book about Moscow: “sour cabbage soup is a drink that is so carbonated that it had to be corked in champagne, otherwise it would break every bottle.” Gogol in "Dead Souls": “The day seems to have been concluded by a portion cold veal, bottle sour cabbage soup and deep sleep…”.
Pushkin also mentions them in one of the drafts, which modern Pushkinists attribute to "Eugene Onegin":
I will accept servility as a kindred:
They serve nuts
Yes, they drink sour cabbage soup in the theater.

"Chichikov's day, it seems, was concluded with a portion of cold veal, a bottle of sour cabbage soup and a sound sleep in the whole pump wrap."

Remember this? How surprised you must have been when you read about a bottle of sour cabbage soup for the first time... Until the end of the 19th century, sour soup was called a kind of kvass, a fizzy malt drink, and not cabbage soup made from sauerkraut. Sour cabbage soup is an essential component of botvinya.

And in "Domostroy" something else is mentioned a fish dish: loaches in sour cabbage soup. Wild game was soaked and even boiled in sour cabbage soup, they were added to the brine when urinating apples and berries.

Deli Tip: good malt must be fresh, or at least freshly ground. Raw malt that has lain for several months loses a lot in quality.

Sour cabbage soup(sour shti) - an old Russian honey-malt drink, a type of sparklingkvass. They are a kind of honey kvass or, perhaps, light malt honey.

Wikipedia

Not versed in the preparation of kvass a person will think that these are simple sour cabbage soup from sauerkraut. However, in the old days it meant nothing more than kvass. So, V. Gilyarovsky in his remarkable work, describing the life of the then merchants, said:

“To whom a fragrant leaflet was served: it smells like a blackcurrant bud, as if you are lying under a bush in spring; to whom cherry - the color of a ruby, the taste of ripe cherries; to whom raspberry; to whom cracker white kvass, and to whom sour cabbage soup is a drink that is so carbonated that it had to be corked in champagne, otherwise it would break every bottle.

V. A. Gilyarovsky. Moscow and Muscovites

Yes, and in the tales of the Russian North, they were repeatedly mentioned precisely as a carbonated bread drink - kvass. So, we now imagine what sour cabbage soup is and it's time to move on to its preparation.

For this we need 14 liters pure water and next:

1. Rye (flour) - 250 g.
2. Wheat flour - 250 g.
3. Buckwheat flour - 240 g.
4. Mint - 5 g.
5. Honey - 250 g.
6. Yeast sourdough - 1/3 of a two-hundred-gram glass.
7. Half-liter bottles - 18-20 pcs.

The procedure for making kvass at home

• We mix all the ingredients from cereals well, pour 3-4 cups of boiling water and knead a thick dough. We leave it warm for three hours to saccharify.
• We put the approached dough in a suitable dish (vat, tub, enamelware) and pour 14 liters of boiling water there. All this is thoroughly mixed until all the pieces of dough are dissolved, cover with a lid or a piece of cloth and let stand for several hours.
• Carefully pour the clear must, avoiding shaking, into a clean container, add honey, mint infusion and mix thoroughly.
• Pour the prepared yeast starter into the wort and mix a little.
• When the must ferments, pour it into glass bottles, securely cork with stoppers and transfer to a warm place for final exposure within 10-12 hours.
• After this time, the bottles are placed in a fairly cold place, preferably in a horizontal position.
• It remains to wait two or three days and kvass "sour cabbage soup" is ready for use both in the bath as a tonic drink and aromatic in the steam room, and for ordinary thirst quenching.

If desired, the remaining sediment of the wort can be reused. But we must take into account that the drinks are no longer of the same quality. Of course better cooking kvass do it again, using fresh ingredients, and get effervescent and vigorous kvass.

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Beer, kvass, braga Roshal Victoria Mikhailovna

Kvass "Sour cabbage soup" ( old recipe)

Pour into the tub 2 cups of wheat and barley malt and 0.5 kg of wheat and buckwheat flour. Brew with boiling water and leave for 5 hours. Then pour 2 liters of boiling water each time and stir until the liquid becomes as thick as the desired kvass (whoever likes what kvass - thicker or thinner).

Let stand in a cold place. With the same wort, dilute 40 g of yeast and kvass grounds, pour into a tub and mix thoroughly. Transfer to a warm place and let it sour, then pour into champagne bottles, cork well and put in a cold place.

From the book Under Vodka - 1 author

Pickled pepper (an old recipe) 1 kg of pepper, 2 tbsp. l. salt, 0.5 l of water, 250 ml of vinegar, 150 g of honey, a few peas of black and allspice, 5-6 pieces of cloves. Cut off the stalks of the pepper and put the vegetables in jars. Mix all other ingredients, boil and boiling brine

From the book Cucumbers, Tomatoes - 4 author Cooking Author unknown -

Tomato marmalade (old recipe) For 5 kg of tomatoes: 1 kg of sugar, 0.5 tbsp. l. salicylic acid, 1 tbsp. water. Boil tomatoes in water, drain and put on fire again, but with sugar. Cook until gelatinous. When removing from heat, add salicylic acid.

From the book Beer, kvass, mash author Roshal Victoria Mikhailovna

Honey kvass with raisins (an old recipe) Brew with boiling water in a glass or enamelware 2 cups rye flour, 0.5 cup rye malt to get a dough of medium density without lumps, let stand for 1 hour, covered with a towel or thick tablecloth. Put in

From the book Dishes from Milk and Dairy Products. Varied menus for weekdays and holidays author Alkaev Eduard Nikolaevich

Daily kvass (an old recipe) Take 1.2 kg of stale, well-baked and in small pieces of well-dried rye bread, put in a tub, pour 14 liters of boiling water there, immediately cover it tightly with a tablecloth, let it stand until it cools to the warmth of fresh milk ,

From the book Home Recipes Simple and Delicious author Zvonareva Agafya Tikhonovna

Rosehip kvass (an old recipe) Sort and rinse thoroughly warm water 5 cups fresh or 3 cups dried rose hips. Boil syrup from 2 cups of sugar and 4 liters of water, add citric acid or lemon juice taste. Cool syrup to room temperature

From the book 100 recipes for dishes rich in trace elements. Tasty, healthy, sincere, healing author Evening Irina

Moscow kvass from apples (an old recipe) Take the most sour, but ripe apples, cut off the petioles and fill the barrel with apples. fill it up boiled water, put in summer and autumn on ice, and in winter - in a dry cellar. Drain the apple water and top up the barrel as instructed

From the book 100 recipes for calcium deficiency. Tasty, healthy, sincere, healing author Evening Irina

Beet kvass(old recipe) Grate 1 kg of washed and peeled sweet beets on a coarse grater, pour 4 liters of hot water and leave to ferment at room temperature for 3 days. Drain the kvass into glassware, then let stand in the room for about 10

From book Home winemaking author Kozhemyakin R. N.

Peremetny cheese (an old recipe) This name comes from peremetny sums (bags), which were an obligatory accessory for the outfit of a Cossack going on a campaign. Peremetny cheese can be attributed to sour-milk homemade cheeses. Cooked it from a mixture of whole and removed

From book Appetizing sausages and pates author Lukyanenko Inna Vladimirovna

Kvass "Moscow sour cabbage soup" 0.5 kg of malt from rye or wheat flour, 0.5 kg of wheat flour, 0.3 kg of buckwheat flour, 0.5 kg of honey, 5–6 g of mint. You will get 25 bottles of kvass. Pour 4-5 cups of boiling water into the malt and flour and knead a thick dough, as for bread. Leave it warm for

From the book Canning for lazy people. Delicious and reliable preparations in a quick way author Kizima Galina Alexandrovna

From the book 100 recipes vegetarian dishes. Tasty, healthy, sincere, healing author Evening Irina

Varenets (old recipe) Ingredients: 1 liter of milk, 0.25 liter of cream, 1/2 cup of sour cream, 1 yolk, 1 tbsp. a spoonful of sugar. Mix milk and cream in a saucepan and put in the oven. When foams appear, lower them with a spoon to the bottom and shake. Leave one foam on a plate. Milk must

From the author's book

From the author's book

Kvass old "Petrovsky" This invigorating kvass has a rather high strength, a peculiar taste and unique sparkling. Components Rye crackers - 400 g Yeast - 10 g Water - 2 l Honey - 2 tablespoons Horseradish - 50 g

From the author's book

Forshmak (old recipe) Ingredients: 800 g veal pulp, 1 stale bun soaked in milk and squeezed out, 1 herring soaked in water, 100 g cheese, 400 g sour cream, 4–5 fried potatoes, 4 raw eggs, 200 g butter Pass the veal through a meat grinder, add bread and

From the author's book

Honey kvass (an old recipe from 1854) For 3 liters of kvass, 80 g of raisins, 1 lemon, 300 g of honey, a third of a stick of yeast, half an st. l. flour, 2.5 liters of water.1. Boil water, add unwashed raisins, sliced ​​lemon, honey, cover with gauze, let cool.2. Dilute yeast with flour

From the author's book

Russian kvass (old recipe) Ingredients: crushed rye malt - 1 kg, crushed barley malt - 300 g, Rye flour- 600 g, rye crackers- 130 g, stale Rye bread- 80 g, molasses - 1 kg, mint - 30 g. Preparation of malt. Take whole grains of rye, wheat or barley, wash them

The heroes of Russian classics drink sour cabbage soup every now and then, and this is not soup at all.

Here, for example, is an excerpt from Reshetnikov's novel The Glumovs: "Vodka was sold in two places, and sour cabbage soup in a few, which was mainly drunk by girls." The answer to the question of what it is can be found in Gilyarovsky in “Moscow and Muscovites”: “Who was given a fragrant leaflet: it smells like a blackcurrant bud, as if you were lying under a bush in spring; to whom cherry - the color of a ruby, the taste of ripe cherries; to whom raspberry; some dry white kvass, and some sour cabbage soup - a drink that is so carbonated that it had to be corked in champagne, otherwise it would break every bottle.

Sour cabbage soup is not a sauerkraut soup at all, but an old Russian honey-malt drink, one of the varieties of fizzy kvass. This drink is old, it is believed that it is already about 500 years old. We found a recipe from 1910.

Classic recipe
"Sour cabbage soup a la Moscow"

“5 pounds of malt (wheat or rye, it doesn’t matter), 5 pounds of wheat flour and 3 pounds of buckwheat flour, sift on a sieve, pour into a tub and boil with boiling water to make bread dough. Then leave him alone. After two and a half - three hours, scald this dough again with boiling water and, having mixed thoroughly, let it stand, then drain the liquid into another tub and, when it cools down, add 5 pounds of honey or molasses, stir, pour in a glass and a half of yeast and let it ferment - until foam appears, upon reaching which, pour into bottles and place them for half a day in a warm place, uncorked. And then they plug it up and put it on the glacier for four days - after which they should be considered ready.

It should be translated into modern language, otherwise if you suddenly want to cook sour cabbage soup, then you are unlikely to succeed.

To do this, we need 14 liters of clean water and the following:

Rye malt (flour) 250 gr.

Wheat flour 250 gr.

Buckwheat flour 240 gr.

Mint 5 gr.

Honey 250 gr.

Yeast sourdough - 1/3 of a two-hundred-gram glass.

Half-liter bottles - 18-20 pcs.

Let's get started. First you need to make a thick dough dough, that is, mix all types of flour and mix well. We leave the dough for 3 hours alone so that it can sugar.

We shift the approached dough into a large container (it is advisable to look for a vat or tub in advance) and pour 14 liters of boiling water. Mix thoroughly until the dough pieces dissolve and the mass becomes homogeneous, cover with a lid or gauze and let stand for several hours.

As a result, you should get a transparent wort, all the excess will settle to the bottom. At this stage, the main thing is not to shake the sediment, but carefully pour it into a clean container. Then add honey, mint infusion and mix thoroughly again.

The time has come for the yeast sourdough prepared in advance - we send it to the wort and mix as usual.

After some time, the wort should ferment - do not miss this moment, right now you need to pour it into glass bottles and securely cork it. Bottles should be sent for 10-12 hours in a warm place for final aging. After this time, move the bottles to a cooler place, if possible, lay them horizontally.

Now it remains only to wait - 2-3 days and the "sour cabbage soup" is ready.