How to make homemade bread kvass. Recipe for kvass without starter on oatmeal. Method of preparation without yeast with raisins

Far in the past is the same kvass for which there were queues on the city streets, and which was always present on the table in the rural farmstead.

But today we have a great opportunity to make homemade kvass rightfully the number one drink in the house. Recipes for preparing this wonderful drink with its unique taste, as it has been prepared in Rus' for a long time, are carefully passed from hand to hand by our grandmothers and mothers, as well as by culinary experts - specialists in their field.

The drink, which came to us from ancient Egypt, took root in Rus', becoming at the same time a food. After all, there are countless dishes that include kvass in their recipes.

Homemade kvass prepared with your own hands has a beneficial effect on our health. It regulates metabolism in the body, improves the functioning of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, and helps remove toxins from the body. I suggest you cook great drink- By traditional recipe from rye crackers, as I do.

Homemade rye kvass

You will need one loaf rye bread, 8 liters of water, 55 grams of yeast, 220 grams of sugar and raisins to taste.

First I dry the bread crumbs in the oven over high heat. They should turn out golden brown, but I always make sure they don't burn. Kvass made from rye crackers, prepared at home, is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones and gives strength. This is what our ancestors took with them to haymaking.
Then I boil water in a large saucepan and pour sugar into it, stirring. I add crackers to the water and leave everything to cool and infuse.
After making sure that the base has cooled down, I grind the yeast in a small amount until liquid state and pour everything into the base. For this purpose, it is better to take fresh pressed yeast. I stir the mixture well so that the yeast is completely distributed in the water, and the ripening of homemade kvass occurs evenly.
I tie a thin towel around the pot with the future kvass so that no flying creatures will covet it, and leave it for fermentation for a day and a half.
If you like your kvass to taste sharper, you can let it sit longer. I start drinking my drink within a day, but since I prepare it right away a large number of, then over time it becomes sharp, I also drink it with pleasure and treat it to my friends.
After a day and a half, I strain the finished drink into another container and add more sugar to taste. But just a little so that the drink is not too strong.
I also add a handful of raisins so that my homemade kvass acquires a specific flavor. Raisins give the drink a special aroma and also contribute to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, and honey to kvass. This will diversify the taste of the drinks you prepare.
I leave it for another day and then, draining the sediment, I filter it completely. I wash the raisins and put them back into the prepared kvass.
I put the drink in a cool basement. In your case, this could be the pantry or refrigerator.
I use the remaining wort after straining to make homemade kvass a second time.
To do this, I boil another 7 liters of water and add 100-120 grams of sugar to it. I prepare kvass as in the previous recipe, adding 300 grams of crackers and 40 grams of yeast. The second time the drink turns out tastier, acquiring a pleasant sour taste.

Recipe for kvass from rye bread with yeast

Cut black rye bread into small pieces, place on a baking sheet and place in the oven to dry. Be careful not to overcook or burn the bread. Otherwise, the finished kvass will taste bitter.
To boil water. Pour the crackers into a jar (preferably a 3-liter jar). For such a jar you need about half a loaf of breadcrumbs. The layer is approximately 8-10 cm thick.
Add sugar (3-4 tablespoons) and pour hot water. Pour water up to your shoulders.
When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To dilute yeast, pour a little infusion from a jar into a cup and dilute the yeast in it. You can also just use warm water.
Stir everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day to a day and a half.
For more intense fermentation, you can add a tablespoon of raisins.
Then ready bread kvass strain, bottle. Add a few raisins to each and refrigerate for 6-8 hours. I leave it overnight.

The next portion of kvass can be prepared without yeast. Add a little fresh crackers, one or two handfuls, 3-4 tablespoons of sugar, several raisins. Fill with water and repeat the process as described above.

Bread kvass without yeast

In the first portions of kvass according to the above recipe, the taste and smell of yeast are first felt. Many people don't like this very much. Therefore, I will give a recipe for kvass made from black rye bread without yeast.

To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop leaven.
Cut into small pieces and dry in the oven. For the first portion of kvass, take a little more bread. Place the crackers in three liter jar(almost half the jar).
Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour in crackers. For more intense fermentation, add a handful of raisins.
Cover the jar with gauze and leave to ferment. In a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3–4 days.
Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, it is usually ready in the morning. Next, we repeat the process until there is a desire to prepare kvass.

A lot of sugar is added to the first portion of kvass. This is necessary in order to trigger the fermentation process and prevent the kvass from turning sour. If there are no raisins, you can add more sugar. IN next time Sugar can be added to bread kvass to taste, 3-4 tablespoons.

A few small useful tips for making homemade kvass from rye bread.

You need to prepare kvass in containers that do not oxidize. If you cook kvass in a pan, it is better to take an enamel or stainless steel pan.
Add sugar to taste. If you like it sour, add less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
The richness of the color of kvass depends not only on the type of bread, but on the degree of frying of the crackers. But you still shouldn’t overcook the crackers; the kvass will contain both the taste and smell of burnt bread.
The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. The higher the temperature, the fermentation will begin faster. Therefore, this point must be taken into account so that the kvass does not peroxide.
Raisins not only cause the fermentation process, but also give the kvass some sparkle and saturate the kvass with carbon dioxide.
If you do not immediately prepare a new portion of kvass, do not throw away the remaining softened crackers. Transfer them to a jar and place them in the refrigerator. Before cooking, take out the jar, heat it in the room, add sugar and the starter for a new portion of kvass is ready.

Rules for preparing homemade bread kvass

The yeast must be the freshest, and the bread for the wort must be rye.
Kvass is prepared in cooled boiled water.
It is recommended to store kvass in a cool place.
Ready kvass should be consumed within 2-3 days. With more long-term storage it loses its taste and becomes sour.
The container in which the wort is infused must be glass or enamel, in aluminum cookware You cannot cook kvass, as it oxidizes.
To prepare berry kvass, only ripe, selected, undamaged berries are used.

For those who want to get a healing and tasty drink, we advise you to prepare homemade bread kvass at the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For the starter, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. At the same time, crush the bread. Cover the jar with the starter with a cloth and leave it to ferment in a warm place. Without yeast, sourdough fermentation takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough starter

1 tbsp. spoon of granulated sugar
1 – 2 slices rye bread
0.5 liters of prepared sourdough
1.5 liters of chilled boiled water

And so a day or two passed, you tasted the sourdough and made sure it was ready. The liquid should be cloudy and taste sharp. First, take a 2 liter jar, pour the starter into it, add 2 pieces of rye bread (crushed), 1 tbsp. spoon of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it sit for a day. You can also put crackers, dried in the oven until golden brown, in a jar. In this case, the kvass will infuse much longer, but golden color buy almost immediately. A day or two later, after tasting the first kvass, pour 2/3 of the liquid into a separate container. Add the remaining starter in the jar with boiled water cooled to room temperature, add 1 - 2 chopped pieces of fresh rye bread, close the lid and leave again.

Homemade bread kvass recipes

Since store-bought kvass can hardly be called useful, many people want to know how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, preparing kvass at home is not difficult for experienced housewives.

Recipe for kvass from crackers

How to make homemade kvass from crackers:
Rye crackers (1 kg) are fried in the oven until golden crust. Place in a saucepan, add warm water and leave in a warm place for a couple of hours, stirring occasionally. 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. The resulting wort is cooled to 20 degrees. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave in a warm place for 12 hours. The finished kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

How to prepare Boyarsky kvass at home
Ingredients: 1 kg of stale rye bread, 5 liters of water, 1.3 sugar, 60 g of yeast, 1 tbsp. wheat flour, 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 dried mint and leave to infuse. 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.

Borodinsky kvass recipe

Making Borodinsky kvass at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to prepare Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water over and let the wort steep for 3 hours. Dissolve yeast with flour and add to wort. Leave for a day. Strain. Pour into bottles, add a twist to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days you can drink kvass. Borodino kvass is ready.

Vigorous kvass with horseradish

Making kvass with horseradish, raisins and honey at home
Ingredients: 4 l water, 800 g rye crackers, 20 g yeast, 100 g honey, 100 g grated horseradish, 50 g raisins
How to prepare vigorous kvass with horseradish. Pour boiling water over the crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Mix, pour into bottles, adding zest to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

How to make beet kvass at home
Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to prepare beet kvass. Peel the beets and grate them on a coarse grater. Place in a 3-liter jar and fill with water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and place in a warm place for 3-4 days. You can add a clove of garlic to almost finished kvass. Beet kvass is ready.

Homemade bread kvass- one of the healthiest drinks. Many people try to make kvass on their own, because, in any case, it is much healthier and tastier than store-bought. There is nothing complicated in making bread kvass at home; you just have to familiarize yourself with time-tested recipes and choose according to your taste.
Bread kvass, made from rye flour and malt. However, it should not be confused with synthetic surrogates of kvass, kvass drinks, which contain a carbon dioxide solution and all sorts of flavorings. Real bread kvass has a pleasant and refreshing taste. He is endowed with high energy value, quenches thirst well due to the content of acids (lactic and acetic). And the carbon dioxide contained in kvass helps digest food, absorb it and increase appetite. It is useful for people who suffer from gastritis with low acidity, those with weakened immunity and those with heart disease to drink bread kvass before meals.

The recipe for kvass is varied: the drink can be prepared with currants, rhubarb, coffee drink. But it is bread kvass that turns out to be quite mild in taste, not very strong.

The benefits of homemade kvass

1. Everyone can choose the optimal ratio of ingredients based on personal preferences. You can make kvass that tastes mild, or it can be bitter, sweet or sour.

2. If you wish, you can provide for yourself delicious drink for the whole summer, if you systematically add a new portion of kvass, separating the starter.

Useful properties of bread kvass

Everyone knows that bread kvass is a healthy drink, but not everyone knows what exactly it is. Therefore, before you start preparing the drink, it is worth familiarizing yourself with some information.

Bread kvass, prepared at home, promotes digestion, inhibits pathogenic microflora and helps improve metabolism. Consequently, homemade bread kvass is a preventative dietary drink that increases performance. Since ancient times beneficial features Kvass was popularly used to prevent vitamin deficiency, since it contains many vitamins (E, group B) and microelements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

1. It is recommended to prepare kvass using spring, melt or chilled boiled water.
2. You can make kvass from any type of bread, but the drinks turn out tastier if you use black rye (preferably without cumin, dill, seeds, etc.). Rusks for kvass should be prepared without spices and oil.
3. To prepare bread kvass, it is better to use glass or enamel dishes. For example, champagne bottles.
4. During fermentation in tightly closed containers, it is necessary to carefully monitor the level of carbon dioxide, since high pressure may break bottles.
5. It is better to consume the finished kvass within 2-3 days (otherwise it becomes sour and loses its taste).
6. It is recommended to store kvass in a cool place. A chilled drink also tastes better.
7. To prepare berry kvass, you should use only ripe, selected, undamaged berries.

Kvass itself is finished product and it can be consumed as a refreshing-cooling drink with the addition of sugar or honey. But there are a great variety of ways to prepare kvass itself. The drink is made from fruits, berries, vegetables and various herbs. Classic option considered to be homemade kvass, the benefits of such a product are much higher than those of store-bought kvass. Therefore, take a little time and prepare this delicious, healing drink. Let's take a closer look at the most common recipes for preparing the drink at home.

1. Kvass without yeast. To prepare a starter for kvass without yeast, you need to take 2 cups of boiled water cooled to room temperature, half a slice of rye bread and 1 tsp. granulated sugar. Place all ingredients in a 0.5 liter jar. Grind the bread. Cover the jar with the starter with a cloth and leave it to ferment in a warm place. Without yeast, sourdough fermentation takes a little longer (a day or two).

2. Recipe for kvass from crackers. To prepare homemade kvass from crackers, you first need rye crackers(1 kg) fry in the oven until golden brown. After this, they need to be put in a saucepan, filled with warm water and left in a warm place for a couple of hours, stirring occasionally. Drain the infusion. Pour the remaining crackers with water again, leave for 1-2 hours and pour into the infusion that was obtained earlier. Cool the resulting wort to 20 degrees. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave in a warm place for 12 hours. Pour the finished kvass into jars or bottles and store in a cool place.

3. For preparing young rye kvass You should cut the rye bread into slices and dry them in the oven until they are slightly browned. Pour boiling water over the crackers, cover and leave for 3-4 hours. Strain the resulting infusion, which is called wort, and put the diluted warm water yeast, sugar, mint, cover with a napkin and leave to ferment for 10-12 hours. After the foam appears, strain again and pour into bottles, putting five washed raisins in each half-liter bottle. Bottles must be tightly sealed with stoppers soaked in boiling water and kept for several hours at room temperature, and then put it in a cold place. In three days the young kvass will be ready. For 500–700 g of rye crackers you will need 4–5 liters of water, 10–15 g of yeast, 100–150 g of granulated sugar, 10 g of mint and 25 g of raisins.

4. Recipe beet kvass at home. Required Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste.
To prepare beet kvass, you must first peel and grate the beets on a coarse grater. Place all the ingredients in a 3-liter jar and add water, add a piece of black bread, sugar, and a little salt. Cover the jar with gauze and place in a warm place for 3-4 days. You can add a clove of garlic to the almost finished drink. Beet kvass is ready.

5. Vigorous kvass with horseradish. It’s easy to prepare kvass with horseradish, raisins and honey at home. For this you will need: 4 liters of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins. First you need to pour boiling water over the crackers and let them stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Mix, pour into bottles, adding zest to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

6.Berry kvass. It’s better to start by preparing berries: raspberries, blackcurrants, blackberries, lingonberries, blueberries or other berries - rinse, mash and place in an enamel bowl. Pour warm sugar syrup at the rate of: per 4 liters of water - 1 kg of berries and 500–600 g of sugar. The resulting mixture must be thoroughly stirred, covered with gauze, and kept for 24 hours at room temperature. Then strain twice and bottle into bottles adding a few raisins to each. Store in a cool place for 1–2 weeks.

7.Kvass with lemon is a wonderful remedy for improving metabolism. This kvass is good for rheumatism, acne in adolescence, obesity, and also lowers blood cholesterol levels. Pour 250 g of dry black bread into 4 liters of boiling water and leave for a couple of hours. After this, strain, add 200–250 g of sugar, 5 g of dissolved yeast and the juice of one lemon. Leave this mixture for a day, then pour it into bottles and place in a cool, dark place for 3 days. You can add some raisins or ground hazelnuts to the kvass.

8.To prepare apple kvass You need to cut the apples and fill them with water, bring to a boil, leave for 2-3 hours. Then strain, add yeast, sugar and citric acid diluted in warm water, then leave for 3-4 days to ferment. For 1 kg of apples - 500 g granulated sugar, 50 g yeast, 3 g citric acid and 5 liters of water.

9.Lemon-honey kvass. The noble drink of emperors. Pour juice squeezed from one lemon into 1.5 liters of boiled water at room temperature. Add 4 tablespoons of honey and 6 teaspoons of sugar, then stir, cover with gauze and let it brew for one day. After this, strain the kvass through triple cheesecloth and pour into bottles, adding 4-5 raisins to each. Close the bottles tightly and place in a cool place to age and mature for a week or two.

10. Rice kvass is used to treat osteochondrosis. To prepare the drink, you need to take 40 grams of rice (any kind), three tablespoons of sugar and five black raisins and pour all this into one liter of boiled, settled water, stir and let it brew in a warm place for four days. After this, strain the finished kvass and leave it in the refrigerator. You should take 100 grams, three times a day after meals.

11. To cleanse the liver, beet kvass will be very useful., the benefits of which are also very great. To prepare it, you need to peel and grate 500 grams of beets. Then place the grated beets in three liter jar, add two tablespoons of flour and one glass of granulated sugar. Pour it all with filtered, boiled, cooled water until the neck bends and put the resulting drink in a warm place to infuse. After 7-9 days, the kvass must be strained, and the remaining beets must also be saved. You should take beet kvass 30 grams three times a day before meals, drink the drink every day. After drinking three liters of kvass, you need to take a break for three months, after which the use can be repeated.

Refreshing kvass is also used to prepare valuable and nutritious cold first courses: okroshka and beetroot soup.

Medicinal properties of bread kvass

Since ancient times, bread kvass has been not only a very tasty refreshing drink, but also a real natural healer. Thanks to its numerous beneficial properties, the drink has earned the love of many people. For centuries, our Slavic ancestors drank bread kvass, the benefits of which were life-saving in times of famine, and even during long periods of fasting, the drink is the main source nutrients. Numerous studies by scientists have shown that the benefits of kvass depend on the composition, which includes substances such as yeast, proteins, carbohydrates, vitamins, minerals, organic acids, etc. (that is, almost everything that is required to the human body for a full existence).

The effect of kvass on the human body

Thanks to such a successful selection of substances in its composition, kvass is endowed with a number of unique properties and is very useful: it perfectly refreshes, invigorates and quenches thirst during a hot meal summer time, improves metabolism, reduces fatigue, increases human performance, and also has a beneficial effect on the functioning of the stomach and of cardio-vascular system. Kvass prevents the development of unwanted, harmful microflora and enhances the body's fight against disease.

The benefits of bread kvass

Bread kvass is widely used in folk medicine in the treatment of many diseases. This drink is considered the most valuable if it is prepared at home. This kvass does not contain preservatives, dyes, flavor enhancers or other additives. It is completely natural, which is an important factor today.

The benefits of bread kvass are concentrated in its chemical composition, which is enriched with vitamins, amino acids, microelements and enzymes. During the fermentation of the drink, lactic acid and some other acids are formed, so kvass, like yogurt or kefir, kills harmful flora in the intestines and supports beneficial ones. Consumption of kvass is a good prevention of various intestinal disorders.

Kvass quenches thirst well and satisfies in the heat, stimulates vital activity, helps digest fatty and meat dishes, normalizes the balance of fluid and salts in the human body.

Bread kvass is useful for treating the nervous system, hypertension, heart and cleansing blood vessels, and also helps improve mood, since rye kvass contains amino acids, magnesium, calcium, lactic acid, trace elements and B vitamins.

This drink increases potency, treats the eyes, liver, strengthens teeth, and when drunk on an empty stomach it helps the secretion of gastric juice, which is why it is used in diets for weight loss (stabilization of metabolism in the body). Moreover, this applies not only to diets whose goal is to lose weight, but also to therapeutic diets.

It is useful for people suffering from gastritis with low acidity to drink kvass before meals.

Kvass contains sufficient quantity vitamin C, which is why it is used as a cure for scurvy and exhaustion of the body.

Beet kvass, in turn, restores liver cells and has a choleretic effect; it is also used for arrhythmias.

Surprisingly, but true - the yeast contained in bread kvass can help in the treatment of diabetes mellitus and pancreas, relieve pustular skin diseases. Also, these qualities can eliminate heartburn, heaviness in the stomach and gas formation.

People with sore joints are advised to regularly consume bread kvass internally and regularly apply compresses to problem areas. If you set a goal and be persistent, you can get rid of swelling, pain and stiffness in the joints.

The benefits of kvass also include a beneficial effect on appearance person. Cosmetologists recommend using it to improve skin color, quality of teeth, hair and nails, since it contains calcium, which is known to have an excellent strengthening effect. To get rid of skin diseases such as acne, dermatitis, furunculosis, long-term non-healing wounds, and other skin diseases, you simply need to constantly drink bread kvass and apply lotions to problem areas. Freckles can also be removed by rubbing them with this drink twice a day.

Bread kvass has a special taste when chilled. It perfectly quenches thirst, energizes you for the whole day and helps improve physical and brain activity.

The benefits of kvass are truly enormous, and in addition to all of its merits listed above, I would like to note one more, no less significant reason for the respect of this drink. Bread kvass helps people fight alcohol addiction. It quenches thirst well and to some extent replaces alcoholic drinks, discouraging the desire to use them. At the same time, in the kvass itself the share ethyl alcohol is 1.2%, which is significantly lower than the same figure in low-alcohol beer.

Real bread kvass - great alternative artificial vitamins and food additives.

Obviously, the beneficial properties of bread are undeniable, but you should not overuse it. sour kvass for chronic ulcers and gastritis, high acidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, add honey to taste. The usefulness of bread kvass lies in the combination of cereals, yeast and natural ingredients (herbs or berries).

Harm of bread kvass

Of course, kvass is a more healthy product and should be eaten, however, despite great benefit drink, there are also contraindications to its use.

It is worth emphasizing that greatest value represents homemade kvass, its benefits are greater, and there are much fewer contraindications for use.

Real homemade and fresh kvass does not contain any harmful substances. Harm from kvass made using the right technology, will not be. But since kvass is a fermentation product, after a while it tends to turn sour. IN industrial production bread kvass is pasteurized or canned, as a result of which the drink loses its beneficial properties. During pasteurization, bread kvass loses half of its useful qualities, and during conservation it also becomes harmful. It is in this case that harm to the body is possible. Kvass contains a small amount of alcohol, so it should be consumed with caution. After drinking kvass, it is not recommended to drive immediately; it is better to wait an hour. It is not recommended to consume homemade kvass for pregnant women, nursing mothers and children under three years of age. The harm of kvass in this case is also associated with the presence of fermenting elements that can cause mild intoxication.

Kvass has potential harm when consumed by persons with diseases such as cirrhosis of the liver, gastritis, and hypertension.

Having analyzed the positive and negative properties kvass, we can conclude: fresh homemade kvass can be drunk with great pleasure. In addition to the fact that it is tasty, the body receives tangible, but not harmful, harm from kvass. Excessive consumption of any product, as everyone knows, does not bring benefits. Therefore, with unlimited consumption, the harm from kvass is obvious.

Kvass is not only the most famous and beloved drink of many Slavic peoples.

In the past, it knew no class restrictions and was used with equal pleasure by both the nobility and the common people.

About the benefits of an ancient drink

A lot has been written about the benefits of this drink; it is not for nothing that our ancestors respected it so much, and even today good kvass, especially homemade, appreciated.

It contains lactic acids, live yeast, potassium, calcium, phosphorus, potassium and other substances needed by our body;
Vitamin C contained in kvass is important for improving performance;
This ancient drink has a beneficial effect on the digestive system and helps absorb fatty foods;
The high yeast content in kvass gives it antibacterial properties;
In ancient times they were sure that it was capable of increasing male potency;
Kvass has a good effect on nervous system, since it contains vitamin B;
This drink helps with hangovers and reduces cravings for alcohol due to its refreshing and sour taste and its low alcohol content (about 1%);
The calorie content of 100 grams of kvass is only 27 calories. This allows you to use it for weight loss.

However, in some cases it is not worth drinking this drink. For example, children and women expecting a child, as well as those with high acidity. Kidney diseases are also a contraindication for excessive consumption of kvass.

Let's look into history

The history of kvass in Rus' goes back more than a thousand years. Cook barley and fruit drinks Even the ancient Romans were able to use the sourdough method, but only Slavic peoples learned how to make kvass from malt and rye flour.

This fact is largely due to the fact that only the Slavs cultivated rye, which was considered a weed among more southern peoples.

Two centuries ago in Russia there were more than 150 types of kvass, and even now every housewife who makes it at home has more than one of her own, unique recipe. But the basis of this drink and the technology for its preparation are the same in all cases.

What and how can you make kvass at home?

This ancient drink is very simple in composition, because its preparation can be done with only three ingredients:

Bread made from rye flour;
Water;
Sugar or honey.

The fermentation process of the drink occurs due to the yeast contained in the grain. Moreover, there are more of them in sprouted grains, so in the past, to make kvass, they used malt - previously sprouted, and then dried and roasted grains of barley or rye.

But now they make do with just rye bread. And the technological chain has not changed for hundreds of years and consists of four main stages:

Preparation of sourdough, which is obtained after fermenting malt or rye bread;
The process of fermentation of sourdough diluted with water. Sugar and rye crackers are also added to the sourdough;
Filtration;
Fermentation (standing) of the drink.

Although now they make kvass without starter, but for the real thing, classic recipe she is needed.

Without it, you won’t get a good, sharp, foaming drink.

True, you only have to prepare the starter once.

In the future, you can use the one that remains after the first portion of the drink.

For yeast-free sourdough you will need:

200–300 grams of rye bread;
1 liter of water;
100 grams of sugar.

Dry in the oven rye crackers before Brown. Pour warm boiled water into glass, ceramic or enamel dishes and add sugar.

Then cover with gauze, since carbon dioxide released during fermentation will accumulate under the lid. For the starter to be successful, the container with it must be kept warm for 2-3 days.

Its readiness can be determined by air bubbles accumulating on the surface. A whitish, cloudy film may also form on top. Don't worry, it's not mold, it's yeast, you don't need to remove it.

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Malt wort

To make kvass according to the traditional recipe, you will need a malt starter. To do this you need:

Soak and then germinate barley or wheat grains;
To make malt, for which the sprouted grain must be dried and roasted in the oven, and then crushed;
Mix malt and sugar with water - you should get a mixture similar in thickness to sour cream;
After 2-3 days in a warm place, the wort will be ready.

Wort not only makes it easier to prepare kvass, but also gives it a special aroma and taste. This drink has a darker, brown color, in contrast to the light (white) bread color.

Delicious kvass: step-by-step cooking recipes

Bread

There are many different recipes this drink. Therefore, there is no exact recipe, verified down to the gram.

Each housewife has her own, different from others. And at home, bread kvass is often made “by eye.”

For a five-liter pan you need:

0.5 liters of starter;
200–300 grams of dried or fried rye bread;
Half a glass of granulated sugar.

Preparation:

Of course, you can drink kvass immediately after spilling. But after standing in the cold in a closed container, the drink acquires sharpness and the effect of tongue-tingling bubbles.

And the remaining starter can be filled with water again, add bread and make another portion.

In the old days, kvass prepared according to this recipe was called “white” because of its light yellow, cloudy color. It differs from the one that is prepared on barley malt and has a darker, amber-brown color.

Let's watch the video and you will clearly understand how to make bread kvass yourself:

Yeast (alcoholic)

Any kvass contains 3–4% alcohol, because it is a fermentation product. But the strength of the drink can be increased; in the old days they knew how to prepare drunken kvass, which was often stronger than beer.

Cooking process alcoholic kvass no different from regular bread. But there are differences in composition.

It contains yeast. For 5 liters of water, 5 grams of dry yeast is enough;
You need more sugar - 2-3 glasses. Moreover, the strength of the drink will depend on its quantity. But here you need to not overdo it. If there is too much sugar, the water will turn into syrup and will not ferment at all.

It should be remembered that the strength of such a drink will never be higher than 11–12 degrees.

That's all! Kvass is ready!

You can take a little break and watch a video recipe for a drunken drink:

Beetroot

This special drink. It differs from bread bread in that it can be made without sourdough and even without bread, using only beets and water.

It's also easy to prepare:

Cut large beets, preferably dark burgundy in color, into slices;
Fill a three-liter jar with chopped beets halfway and pour boiled water into it;
You can add just a little sugar (100 grams), but this is not necessary;
Leave for 5-6 days at room temperature.

That's it, beet kvass is ready at home, you can drink a tasty and very healthy drink.

Another special feature of beet kvass is that as you consume it, you can add water to the jar until the drink completely loses its taste.

Sometimes, along with beets, a piece of dried rye bread is added to it. This speeds up the fermentation process and gives the beetroot drink a more familiar “leavened” taste.

You can watch 2 more versions of beet kvass in the video:

Oat

Like other varieties of kvass, this drink is easy to prepare.

For three liters of water you will need:

An incomplete half-liter jar of oats;
100 grams of sugar.

Boil water, cool slightly and pour the oats into a saucepan or three-liter jar, add sugar and place the container in a dark place at room temperature for 3-4 days.

The first portion should be poured out, it is tasteless, and the swollen oats should be poured again and the same amount of sugar should be added. After 4–5 days, oat kvass prepared at home can be drunk. It should be remembered that the strength and acidity of the drink depends on the fermentation time, so kvass that has stood for a week will be more sour and stronger.

How to make oat kvass at home on our own, see below:

Let's sum it up

To make the taste of the drink more varied, various additives are added to it during preparation: mint, currant leaves, horseradish, cloves.

Bread kvass can be prepared not with plain water, but with a brew or decoction of berries and fruits. Blackcurrant kvass is especially good, as well as apple and pear kvass.

To make the drink ferment better and be sharper, you should add raisins to it.

Instead of sugar, you can put honey in kvass; this will give the drink additional taste, aroma, and healing properties.

If you can’t wait to try kvass as soon as possible, then a video has been prepared for you, which shows the process of preparing this drink, which will be ready for use in just 6 hours. Time flies by quickly!

Well, what Russian person doesn’t like kvass? This drink always comes in handy at any table. And in the summer, in the midst of unbearable heat, kvass becomes the only salvation from thirst. Kvass is not only good for health, it also perfectly restores strength, invigorates and saturates the body with energy.

What is kvass

Kvass is traditional drink Slavs, which is prepared from flour and barley (or wheat) malt. The production of kvass is based on fermentation, which gives the drink such unique taste and aroma. Usually kvass is made from dry rye bread. Depending on the recipe of the region in which kvass is prepared, honey, various aromatic herbs, berries and fruits can be added to the drink.

What's interesting, recipes Slavic cuisine Kvass was often used as a base for cold dishes. Today, the most famous such dish is okroshka with kvass. In ancient times, the fermentation process of kvass was brought to such an extent that the drink turned out to be alcoholic and high-proof. This is where the expression “ferment” comes from, that is, “to drink.”

Today, according to GOST, the proportion of alcohol in kvass should not exceed 2%. And in Europe, a special commission for alcoholic products equated kvass with low alcohol beer. Kvass is divided into bread, berry, honey, fruit, milk, honey and okroshka.

The benefits of kvass

In addition to the fact that kvass has a pleasant, sweet and sour taste, it has a very beneficial effect on the functioning of the entire body. Kvass improves the functioning of the cardiovascular system and speeds up metabolism. This drink contains special acids, thanks to which kvass can perfectly quench thirst. Kvass contains a sufficient amount of carbon dioxide, which is absorbed into the walls of the stomach, increases appetite and improves digestion. Therefore, kvass is recommended to drink for those who suffer from poor appetite, as well as during the recovery period after illness.

Kvass is filled with vitamins B1 and E, sugars, microelements, amino acids, and enzymes. Regular consumption of homemade kvass will help boost immunity, improve digestion, and raise the overall tone of the body. The drink contains beneficial lactic bacteria, which affect the digestive system in the same way as kefir, fermented baked milk, yogurt, and yogurt. Kvass is often prescribed for consumption by people suffering from dysbiosis.

Kvass is enough nutritious product and it is not recommended to abuse it when losing weight. After all, it was kvass that saved many residents of besieged cities from exhaustion and hunger during the war. Just like any other drink, kvass has contraindications. People suffering from liver cirrhosis, hypertension and gastritis should not drink kvass.

Today on store shelves you can find a “kvass drink”, which tastes a little like real kvass. It is made from soda, sweeteners and flavoring additives. This drink has nothing to do with real kvass, and therefore does not carry any benefits. And the taste is not at all what we drank as children. To get natural, tasty and healthy kvass, you need to prepare it yourself.

To prepare this kvass we need 5 liters clean water, 5 grams of dry yeast, a glass of sugar and half a kilo of rye bread. Please note that the bread should be plain, without additives such as cumin or other seasonings.

Boil water and leave it to cool. Then pour it into a container where the kvass will be prepared. It is best to choose glass bottles and jars, plastic containers or enamel pans.
While the water is cooling, the bread needs to be dried in the oven. Slice the rye loaf and place the bread on a baking sheet. Dry thoroughly. If you want to get a rich color of kvass with slight bitterness, the bread must be dried until dark. If you prefer sweet and light kvass, you should dry the crackers only slightly.
Mix crackers with water, cover the container with gauze and leave for two days. Do not cover the jar with a tight lid. The carbon dioxide released during fermentation can simply rupture the container.
If you want to get kvass in an accelerated mode, then boil the crackers and water for 20 minutes, then remove from the heat and cover with gauze. This way the fermentation process will happen much faster.
After the specified time, the kvass mass must be strained. Squeeze the crackers thoroughly. Pour the strained liquid back into the fermentation container.
Add two-thirds of a glass of sugar and diluted a small amount warm water yeast. Mix the mixture thoroughly and leave for a day.
After this, pour the kvass into bottles, adding the remaining sugar prepared for kvass to each of them. Sugar is added at the last stage to form carbon dioxide, because many of us love kvass precisely for its pleasant bubbles.
When the kvass is poured into bottles, they must be tightly closed so that gas does not escape. Then place the containers in the refrigerator to stop the fermentation process. When the drink has cooled, it is ready to drink.

This kvass should be stored in the basement or refrigerator. It will not only quench your thirst after a hard day at work, but also help restore energy and strength.

How many people - so many tastes. Some people like kvass made with yeast, while others prefer to use fruits and berries as a starter. In our recipe we will add raisins to kvass. It not only allows the kvass to ferment well, but also gives it a subtle, elusive taste and aroma.

To prepare this kvass, we will need the same amount of ingredients, only we need to take a little more sugar than a glass, about 300 g. Instead of yeast, we will take a handful of raisins, about 50 g.

Dry the crackers in the same way as in the previous recipe. It is very important here not to overdry the crackers, otherwise the drink will turn out bitter.
Add crackers and sugar to boiled water. Mix the mixture thoroughly and pour it into the fermentation container. Please note that the container should not be full, leave approximately 10% empty space.
Then add raisins and mix again future kvass. Cover the container with a piece of clean gauze and leave at room temperature.
After a day or two, you will see that fermentation has begun in the container - bubbles and a sour smell will appear, the crackers will begin to move. If this does not happen, it means the raisins were of poor quality. Therefore, approach the choice of raisins for kvass with special responsibility - the entire taste and consistency of the drink depends on it.
After 48 hours, the kvass should be ready. It is filtered, a small amount of sugar is added to it and bottled. For beauty and taste, you can add a few raisins to each bottle. Let this be the “highlight” of your drink.
When the tightly closed bottles have cooled (after about 3-4 hours), the kvass will be ready for use.
It can be stored in the refrigerator for no more than three days. But the drink turns out so tasty that it won’t last even three days - believe me!

There are a lot of kvass recipes, each of them is tasty and unusual. Even in one region in Rus', in one yard, 5 housewives made kvass, and each had her own recipe, different from the others. We’ll tell you about a few more kvass recipes that you can prepare at home.

Kvass recipes

This is a very healthy, tasty and easy to prepare drink. A kilogram of fresh beets must be grated or chopped in a meat grinder. Place grated beets, a piece of rye bread, half a glass of sugar and a pinch of salt in a three-liter jar. Fill the ingredients with water and place in a warm place (the temperature should not be higher than room temperature). Do not forget that the kvass is not covered tightly with a lid - only with gauze. In a day, the kvass will begin to ferment. And in two days it will be completely ready. It needs to be bottled and stored in the refrigerator. Regular use This kvass has a great effect on the body - blood vessels are strengthened, the heart works better, constipation disappears.

Birch kvass. It is natural and useful product. Birch juice it is necessary to take fresh - immediately after collection. Boil it over low heat to evaporate excess water. Then wait until the liquid cools down. Add yeast to the warm liquid and let it ferment for a couple of days. It is very important to choose the temperature of the liquid when you add the yeast to it. If the liquid is hot, the yeast will simply cook, but if the liquid is not cold enough, the yeast will not act. Optimal temperature for fermentation – 30-35 degrees.

Apple kvass. This recipe requires apples. sour varieties. Grate 5-6 sour green apples and add three liters of water. Boil this compote for half an hour and let it cool. Add a teaspoon of yeast and a little sugar to the warm mixture. Place the jar on the windowsill and cover the neck with gauze. This kvass ferments a little longer than two days, about 3-4 days, but its taste has a delicate apple tint.

Honey kvass. In Rus', honey kvass was considered a festive drink, which was prepared before great celebrations and significant feasts. Boil 4 liters of clean water and cool it. Then add a tablespoon of dry yeast, the same amount of rye flour, a large handful of raisins, a glass of honey and lemon cut into small pieces. Mix the entire composition thoroughly and leave to infuse as usual. After a day, you need to pour another liter of water into the container and let the kvass completely ferment. You can determine the readiness of the drink by the raisins - when they all completely float to the surface, this means that the kvass can be bottled.

Berry kvass. This kvass recipe was relevant in the spring, when the berries were ripening in the forests - tasty, juicy, healthy. To prepare the drink, you can take any kind - strawberries, raspberries, wild strawberries, blueberries. The mixture of berries should be thoroughly crushed to a pulp and poured with three liters of boiling water. After a day, strain the prepared mixture and add a little yeast to it. There is no need to add sugar - the berries already give a fairly sweet taste. For piquancy and sourness, you can add a little lemon juice to the kvass. Kvass is infused for about 2-3 days, after which it can be bottled, cooled and consumed with pleasure.

To prevent mold from forming on the surface of the container while preparing kvass, you need to take absolutely clean fermentation containers. Boil water thoroughly and use only clean ingredients. And then you can enjoy and please your family with such a healthy and tasty drink.

Video: how to make homemade kvass

Sugar - 0.5 cups;

Dry yeast - 30 g;

Raisins - 50 g;

Instructions

Cut the bread into small flat pieces. Place the bread in a single row on a baking sheet and place in the oven. Bread should be dried at low temperatures until golden brown crust. The crust should not be overcooked, otherwise the kvass will acquire a taste.

After 2 days, strain the kvass through cheesecloth or a sieve, so as to completely separate all the grounds. Place the grounds in the refrigerator. Pour the remaining sugar and raisins into the jar. The raisins must first be thoroughly washed. Mix the contents well and leave for 12 hours in a warm place.

Pour the kvass into bottles and close the lids very tightly. Place the kvass in the refrigerator for a day. After a day you can drink kvass.

note

During the fermentation process, sugar turns into alcohol, which means that kvass will contain 1-2% alcohol. Motorists and parents of small children need to remember this.
Yeast cannot be bred in hot water, otherwise the fermentation process will be incomplete.
While the fermentation process is underway, the jar of kvass should not be closed with a tight lid.

Helpful advice

You can use any bread to make homemade kvass, but rye bread will give the kvass a rich brown color. Stale bread is also perfect for making kvass. If stale bread There is no need to dry it in the oven.

Sources:

how to make kvass from bread

Homemade rusk is a drink that perfectly quenches thirst and is suitable for making your favorite summer dish- okroshka. Once you have mastered the basic recipe, be sure to try cooking kvass various flavor nuances. At your summer party, serve your guests a few homemade drinks to choose from - they're sure to appreciate the selection.

You will need

Homemade rusk kvass: - 500 g rye crackers; - 5 liters of water; - 300 g sugar; - 30 g of yeast. Currant kvass: - 500 g of crackers; - 5 liters of water; - 15 g yeast; - 200 g sugar; - 0.5 cups of currant jam; - currant leaves and fresh mint. Kvass with horseradish and honey: - 600 g of crackers; - 4 liters of water; - 300 g sugar; - 30 g yeast; - 100 g honey; - 100 g horseradish.

Instructions

Prepare the basic raw materials for kvass a – crackers from rye or Borodino bread. Cut the loaf into slices, and then into narrow ribbons or cubes. Dry the crackers in the oven until they form thin crust, making sure they don't burn. For the drink, crackers can be crushed in a mortar or minced in a meat grinder, turning them into fine crumbs.

Try several cooking options kvass and choose the one that seems more suitable to you. Raw materials can be filled with boiling or warm water, added sugar or pre-cooked sugar syrup, add to kvass a decoction of mint, currant leaf, raisins, honey, cumin, horseradish or jam - and as a result get more and more new variations of this drink. However, the base of the cracker kvass but remains unchanged - these are rye crackers, yeast and water.

Kvass is prepared in bulk containers - glass or enamel. Pour the crackers into it, pour boiling water over them and leave the mixture for 10 hours. In a separate bowl, boil sugar mixed with a glass of water. Pour the rusk infusion into another container, add sugar syrup and yeast to it. Stir the mixture and leave for 4 hours - during this time the fermentation process occurs.

WITH ready drink skim off the foam, strain kvass put it through cheesecloth into the refrigerator for aging, pouring it into glass jars or bottles. Add a few twists to each one. In 2 hours young kvass he'll be ready. The longer it sits, the richer the taste will be. However, it is not recommended to keep it for more than two days; it is better to drain the remains and fresh kvass.

Leftovers from the first batch kvass The new wort can be used. Add breadcrumbs and yeast to part of the mixture. Instead of sugar, add half a glass of homemade sugar to the mixture. In a separate bowl, brew a handful of fresh currant leaves and a few sprigs of fresh mint. Pour hot boiled water over the wort, add a decoction of herbs and leave the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and put in the refrigerator.

Try another one unusual option – kvass with and horseradish. Pour boiling water over the crackers and leave to steep for 4 hours. Strain the infusion through cheesecloth, add yeast and sugar. Put kvass for fermentation for 4-6 hours. Grate the horseradish root and mix it with liquid honey. Add the resulting mixture to the young kvass, mix thoroughly, pour into jars or bottles and refrigerate.

Sources:

homemade kvass from crackers

Kvass is a cool and refreshing drink that can quench your thirst and be used as a base for making okroshka. Homemade kvass is quite easy to prepare. There are many original recipes making kvass at home, which not only makes this drink tasty, but also healthy.

Classic rye kvass

Cut a loaf of rye bread into slices. Then place the bread pieces on a dry baking sheet and place in the oven at maximum temperature. We are waiting for the bread slices to become dark in color. Care must be taken to ensure that the bread does not burn. Transfer the crackers into a suitable container and pour in 5 liters of boiling water. Cover with a lid and leave to steep for 5 hours. Strain the wort through cheesecloth, add a tablespoon of yeast, half a glass of sugar and a tablespoon of raisins. Stir, cover with a lid and leave overnight. Pour the finished kvass into bottles, seal it and put it in the refrigerator to cool.

Bread kvass with dried fruits

Pour the dried fruit mixture with water and cook for 10-15 minutes. Pour boiling water over dried rye bread and leave in a sealed container for 3 hours. Strain the decoction of dried fruits and the wort and combine them together. Add sugar, yeast and place in a warm place for fermentation. Pour the fermented kvass into bottles and put 3 raisins in each. Place in a cool place. Instead of sugar, you can use honey boiled with water. After 3 days, the kvass is ready.

Kvass with mint or oregano

Prepare exactly the same as, only add a little honey and flavor with fresh or dried mint or oregano, dipping a gauze bag in kvass for 10 hours. Mint gives a refreshing taste, and oregano improves digestion.

Kvass with calamus

Calamus roots have a beneficial effect on the digestive organs, improve the condition of the gums, and reduce blood pressure. In cooked in the usual way bread kvass, add calamus infusion. To a 3-liter jar of kvass, add 1 glass of calamus root infusion or soak dry calamus roots (80 grams) in a gauze bag for 5 hours.

Fresh carrot kvass

Wash and peel the carrots. Grate on a coarse grater and put in a 3-liter glass jar, add dried brown crusts of bread, fill with warm boiled water and leave for 10 hours, covering the jar with gauze. After infusion, strain the liquid (wort) and add yeast diluted in warm water, with a small amount of flour and leave to ferment overnight. After this, you can add citric acid at the tip of a knife. The result will be not only a refreshing drink, but also a drink enriched with vitamins and microelements. For 3 liters of kvass you will need 150 grams of carrots, a glass of sugar, 20 grams of yeast, 500 grams of rye bread, citric acid, a tablespoon of flour.

Lemon kvass "Ekaterininsky"

To prepare Ekaterininsky kvass, prepare 700 grams of lemons, a handful of raisins, 500 grams of sugar, 50 grams of yeast and 10 liters of water. Add to a saucepan with water granulated sugar and wait for the water to boil. Then you need to cool the water and sugar. Grate lemon zest, squeeze the juice out of the lemons, mash the yeast and add everything to the pan. Mix everything, throw in a handful of raisins and put in a cool place for 3 days.

Over more than 1000 years of its history, it has acquired the status of not only national, but also the maximum healthy drink. Even in Rus' they knew: kvass not only quenches thirst well on a hot summer day, it is also useful for vitamin deficiency, increased fatigue, and has bactericidal power. And most importantly, it can be prepared at home. You just need to know that kvass is produced by fermentation and infusion of bread, water, sugar, malt and yeast. To taste you can add raisins, lemon, spices, cranberries, lingonberries, rowan. Don’t forget that kvass can be used to make okroshka or, for example, tyurya or botvinya.

You will need

- 25 g yeast
3 liters of water
1 kg rye crackers
100 g raisins
100 g sugar
100 g honey
200 g ginger root or 100 g horseradish

Instructions

Video on the topic

note

If, when adding horseradish or ginger, the kvass turns out to be very spicy, the volume of these additives recommended in the recipe can be halved.

Helpful advice

As flavoring additives for homemade kvass Blackcurrant, cherry or lemon balm leaves, dried fruits and berries are also suitable.

Kvass is cool and invigorating, just what you need in the sultry heat. This drink has been drunk for several thousand years and the Slavs were the first to make it. There are many varieties of kvass: strawberry, raspberry, beetroot, apple, pear and even spiced. We will learn in more detail about the benefits of our usual bread kvass.

Instructions

Perfect kvass summer drink. It quenches thirst well, adds strength after exhausting heat and fills the body useful substances. Kvass contains vitamins B, C, PP and E, calcium, magnesium, phosphorus and various amino acids, proteins, carbohydrates and organic acids.

Good property is also the fact that kvass stimulates the gastrointestinal tract, improves metabolism, and acts on the stomach, like kefir, supporting healthy microflora. It helps get rid of heaviness in the stomach after overeating and has a mild laxative effect.

It has been noticed that with frequent, but not excessive, consumption of kvass, tooth enamel is strengthened, hair falls out less, and brittle nails disappear. And, thanks to the yeast content in kvass, acne and pustules on the skin disappear. To improve the condition of hair and skin, kvass is used externally, rinsing hair and applying lotions to the face.

Drinking kvass during the period will also bring a lot of benefits to you and your baby, if there are no contraindications. It helps improve immunity and replenish vitamins. Of course, you shouldn’t get too carried away with this drink because of the risk of gaining overweight. There are 21 kcal per 100 ml of drink.

Even useful things have contraindications. For example, kvass is not recommended for people with urolithiasis, increased blood pressure, kidney diseases, gastrointestinal disorders (colitis, increased flatulence, diarrhea), as well as people with gastritis and stomach ulcers. Pregnant women should not drink the drink if there is a threat of pregnancy and increased uterine tone.

Unfortunately, store-bought drinks with “Kvass” are far from the real drink in their composition and origin. They contain a lot of chemicals and preservatives, so such a product will not benefit the body. It's better if you don't be lazy and cook soft drink yourself in . Moreover, there are so many on the Internet variety of recipes.

Video on the topic

When no one wants to eat dried bread, they have to throw it away or give it to the birds. Because it is no longer possible to return it to its original taste, which induces appetite. But experienced housewife everything is going well. And if bread really cannot be given its original state, then let’s go a different way - use ingenuity!

You will need

Old bread, starting to go stale (the main condition: not moldy).

Instructions

We dry the crackers.
To do this, take bread (you can also use fresh bread here; the variety is not important). Turn on the oven at 180 degrees. We cut our bread into small cubes. Place on a baking sheet. Place the baking sheet in the oven. Keep the crackers covered for about 10 minutes, waiting for them to brown. Then turn off the oven and leave to cool without removing the crackers from it. The main thing is to maintain the golden mean: do not let the breadcrumbs burn and become under-dried. Burnt crackers are inedible, and half-dried crackers spoil quickly.

Fry the croutons.
Cut the bread into medium-sized pieces. Various croutons: , garlic, .
To prepare croutons with, ingredients: 3 eggs, 1 glass of milk. Combine milk and eggs, beating until homogeneous mass all the time in one direction (so that the protein does not twist back). If we want to get toast for tea, then add 2 tbsp. spoons of sugar. Dip the pieces of bread into the resulting mixture and place them in a heated frying pan. And then, while frying on all sides, be sure to carefully ensure that they do not burn!
There are two cooking methods garlic croutons. First, the already obtained croutons are rubbed with salted garlic mass; second, first fry the garlic in a frying pan, and only then add croutons. But be warned: garlic burns very quickly!

We are preparing kvass.
We will need: 3 l. water, 200 g. sugar, 20 g.